Aiming for: Jasmine, bergamot, white peach and lemon tea in a clean, lively cup, without a grassy, sour, thin finish.
- Coffee
- 25 g
- Water
- 420 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 2:50–3:10
- Ratio
- 1:16.8
Pour schedule
-
0:00 — bloom
Pour 75 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. One gentle swirl.
-
0:45 — Pour 2
Add 175 g (250 g in total). Slow circles.
-
1:35 — Pour 3
Add 170 g (420 g in total). No swirl.
Why this way: Small, high-grown Ethiopian beans at our light roast. This is a home brewer's recipe that she tasted and liked: 25 g, three pours, a swirl only at the bloom. We kept it as she brewed it; the clicks are for our grinder.
If it's off: If you want a denser body, cut the water to 385 g (1:15.4) and keep everything else. If it finishes after 3:15, grind one click coarser.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a very clean, light cup, without a grassy, sour, thin finish.
- Coffee
- 30 g
- Water
- 500 g
- Temperature
- 98 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 4:30–4:50
- Ratio
- 1:16.7
Pour schedule
-
0:00 — bloom
Pour 75 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 225 g (300 g in total).
-
1:15 — Pour 3
Add 100 g (400 g in total).
-
1:45 — Pour 4
Add 100 g (500 g in total). Stir once clockwise, once anticlockwise, then a gentle shake.
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 98 °C and 24 clicks for the thick paper: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, use water right off the boil.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a round, sweet cup, without a grassy, sour, thin finish.
- Coffee
- 11 g
- Water
- 200 g
- Temperature
- 98 °C
- Comandante C40 MK4
- 14 clicks
- Time
- 3:20–3:35
- Ratio
- 1:18.2
Pour schedule
-
0:00 — filling
Add 200 g (200 g in total). All the water at once, plunger 1 cm in; swirl before pressing.
-
3:00 — plunge
Press down slowly and evenly.
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 98 °C, 14 clicks, a 150 s steep: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, steep 30 seconds longer.
Clever Dripper
Tiko recipe
Aiming for: Jasmine, bergamot, white peach and lemon tea in a fuller but still clean cup, without a grassy, sour, thin finish.
- Coffee
- 18 g
- Water
- 300 g
- Temperature
- 97 °C
- Comandante C40 MK4
- 18 clicks
- Time
- 4:20–4:40
- Ratio
- 1:16.7
Pour schedule
-
0:00 — filling
Add 300 g (300 g in total). Water first, then the coffee; stir at 3:00, rest 20 s.
-
3:20 — 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: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 97 °C, 18 clicks, released at 3:20: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, release 30 seconds later.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a full, round cup, without a grassy, sour, thin finish.
- Coffee
- 30 g
- Water
- 500 g
- Temperature
- 99 °C
- Comandante C40 MK4
- 28 clicks
- Time
- 12:45–13:15
- Ratio
- 1:16.7
Pour schedule
-
0:00 — filling
Add 500 g (500 g in total). All the water within 10 s.
-
5:15 — 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.
-
12:15 — 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: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 99 °C, 28 clicks, crust broken at 5:15: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, break the crust a minute later.
Fellow Stagg [X]
Tiko recipe
Aiming for: Jasmine, bergamot, white peach and lemon tea in an even, sweet cup, without a grassy, sour, thin finish.
- Coffee
- 16 g
- Water
- 265 g
- Temperature
- 97 °C
- Comandante C40 MK4
- 21 clicks
- Time
- 3:15–3:35
- Ratio
- 1:16.6
Pour schedule
-
0:00 — bloom
Pour 40 g of water and wait 40 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:40 — Pour 2
Add 45 g (85 g in total). From the centre outwards, in small pulses.
-
1:05 — Pour 3
Add 45 g (130 g in total).
-
1:30 — Pour 4
Add 45 g (175 g in total).
-
1:55 — Pour 5
Add 45 g (220 g in total).
-
2:20 — Pour 6
Add 45 g (265 g in total).
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 97 °C, 21 clicks, 5 small pulses over the flat bed: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, grind one click finer; on this flat bed move only one click at a time.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a cup with body and clarity, without a grassy, sour, thin finish.
- Coffee
- 15 g
- Water
- 230 g
- Temperature
- 97 °C
- Closed stage
- 90 °C
- Comandante C40 MK4
- 19 clicks
- Time
- 3:05–3:25
- Ratio
- 1:15.3
Pour schedule
-
0:00 — bloom
Start with the valve open; close it at 1:30 and open it at 2:25. 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 25 g (70 g in total). Valve open.
-
1:10 — Pour 3
Add 35 g (105 g in total).
-
1:30 — Pour 4
Add 125 g (230 g in total). Close the valve, water at 90 °C.
-
2:25 — release
Open the valve and let it drain through the paper. The steep lasts until now — this is the number to change first if the cup is not what you want.
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. Starts at 97 °C, closed stage at 90 °C, released at 2:25: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, make the closed-stage water 5 °C hotter. Without a second kettle, mix the closed-stage water in a jug at the start: hot water with enough cold to bring it to 90 °C.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a dense, sweet shot, without a grassy, sour, thin finish.
- Coffee
- 18 g
- Yield
- 50 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 11 clicks
- Time
- 0:15–0:20
- Ratio
- 1:2.8
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. 18 g in, 50 g out, 96 °C, 11 clicks: it takes that much energy to open the acidity and aroma. This coffee is made for filter; as espresso it only works as a long, fast shot.
If it's off: If the cup is sour or thin, pull it longer, 3–4 g more in the cup.
Aiming for: Jasmine, bergamot, white peach and lemon tea in a strong but sweet cup, without a grassy, sour, thin finish.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 14 clicks
- Time
- 3:30–4:30
- Ratio
- 1:9.4
Pour schedule
-
0:00 — filling
Add 150 g (150 g in total). Hot water to just below the valve; medium heat, lid open.
Why this way: Small, high-grown Ethiopian beans at our light roast: it gives up its flavour slowly, so this method runs hot and fine. Water just off the boil in the base, 14 clicks, medium heat: it takes that much energy to open the acidity and aroma. We don't mean this very light Ethiopian for a moka pot; if you do, this is our starting point.
If it's off: If the cup is sour or thin, grind one click finer and keep the heat at medium.
