Aiming for: Jasmine, bergamot, white peach.
- Coffee
- 15 g
- Water
- 250 g
- Temperature
- 97 °C
- Grind
- medium-fine
- Time
- 3:00–3:15
- Ratio
- 1:16.7
Pour schedule
-
0:00 — bloom
Pour 45 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:45 — Pour 2
Add 100 g (145 g in total), pouring slowly in circles and keeping off the edge.
-
1:30 — Pour 3
Add 105 g (250 g in total), pouring slowly in circles and keeping off the edge.
-
2:20 — drawdown
It should have drained by now. Much later, grind coarser; much earlier, grind finer.
Why this way: Grown at 1850–1880 m, so the bean is dense: it needs more heat before the floral aromatics come out at all, which is why we brew it a degree hotter.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Jasmine, bergamot, white peach.
- Coffee
- 30 g
- Water
- 500 g
- Temperature
- 97 °C
- Grind
- medium
- Time
- 4:15–4:45
- Ratio
- 1:16.7
Pour schedule
-
0:00 — bloom
Pour 80 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:45 — Pour 2
Add 210 g (290 g in total), pouring slowly in circles and keeping off the edge.
-
2:00 — Pour 3
Add 210 g (500 g in total), pouring slowly in circles and keeping off the edge.
-
3:30 — drawdown
It should have drained by now. Much later, grind coarser; much earlier, grind finer.
Why this way: Grown at 1850–1880 m, so the bean is dense: it needs more heat before the floral aromatics come out at all, which is why we brew it a degree hotter.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Aiming for: Jasmine, bergamot, white peach.
- Coffee
- 16 g
- Water
- 240 g
- Temperature
- 93 °C
- Grind
- medium-fine
- Time
- 2:00
- Ratio
- 1:15
Pour schedule
-
0:00 — bloom
Pour 50 g of water and wait 30 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:30 — Pour 2
Add 190 g (240 g in total), pouring slowly in circles and keeping off the edge.
-
1:30 — plunge
Stir once, fit the filter and press down steadily over 20–30 seconds.
Why this way: Grown at 1850–1880 m, so the bean is dense: it needs more heat before the floral aromatics come out at all, which is why we brew it a degree hotter.
If it's off: Give it a longer bloom. If it stays thin and tea-like, grind finer — don't push the temperature further.
Clever Dripper
Tiko recipe
Aiming for: Jasmine, bergamot, white peach.
- Coffee
- 18 g
- Water
- 300 g
- Temperature
- 97 °C
- Grind
- medium
- Time
- 3:30
- Ratio
- 1:16.7
Pour schedule
-
0:00 — bloom
Pour on 60 g of water and wait 45 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
-
0:45 — filling
Add the remaining 240 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
-
2:45 — release
Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.
Why this way: Grown close to two thousand metres, and dense with it: it needs more heat in immersion too, which is why this is still the one coffee we brew a degree hotter. Of the two immersion brewers the Clever suits it better — the paper holds the oils back, and the jasmine and bergamot come through more clearly than they do through a French press screen.
If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.
Aiming for: Jasmine, bergamot, white peach.
- Coffee
- 30 g
- Water
- 500 g
- Temperature
- 96 °C
- Grind
- coarse
- Time
- 4:30
- Ratio
- 1:16.7
Pour schedule
-
0:00 — bloom
Pour on 100 g of water and wait 45 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
-
0:45 — filling
Add the remaining 400 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
-
4:00 — breaking the crust
The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
-
4:30 — plunge
Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.
Why this way: Grown close to two thousand metres, and dense with it: it needs more heat in immersion too, which is why this is still the one coffee we brew a degree hotter. Of the two immersion brewers the Clever suits it better — the paper holds the oils back, and the jasmine and bergamot come through more clearly than they do through a French press screen.
If it's off: If it stays tea-like and empty, lengthen the steep — don't push the temperature any higher.
