Aiming for: Caramel, malt, vanilla and brown sugar in a clean, lively cup, without a hollow, papery finish.
- Coffee
- 15 g
- Water
- 225 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 2:25–2:45
- Ratio
- 1:15
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 90 g (135 g in total).
-
1:30 — Pour 3
Add 90 g (225 g in total). Slowly, to the centre, no swirl.
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 91 °C, 24 clicks, 3 pours: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind one click coarser.
Aiming for: Caramel, malt, vanilla and brown sugar in a dense, sweet shot, without a hollow, papery finish.
- Coffee
- 19 g
- Yield
- 36 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 11 clicks
- Time
- 0:24–0:27
- Ratio
- 1:1.9
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 19 g in, 36 g out, 91 °C, 11 clicks: so it doesn't go papery.
If it's off: If the cup is flat or papery, stop it 3–4 g sooner.
Clever Dripper
Tiko recipe
Aiming for: Caramel, malt, vanilla and brown sugar in a fuller but still clean cup, without a hollow, papery finish.
- Coffee
- 18 g
- Water
- 270 g
- Temperature
- 90 °C
- Comandante C40 MK4
- 22 clicks
- Time
- 3:10–3:30
- Ratio
- 1:15
Pour schedule
-
0:00 — filling
Add 270 g (270 g in total). Water first, then the coffee; stir at 1:50, rest 20 s.
-
2:10 — 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: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 90 °C, 22 clicks, released at 2:10: so it doesn't go papery.
If it's off: If the cup is flat or papery, release 30 seconds earlier.
Aiming for: Caramel, malt, vanilla and brown sugar in a full, round cup, without a hollow, papery finish.
- Coffee
- 30 g
- Water
- 450 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 32 clicks
- Time
- 10:00–10:30
- Ratio
- 1:15
Pour schedule
-
0:00 — filling
Add 450 g (450 g in total). All the water within 10 s.
-
3:30 — 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.
-
9:30 — 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: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 92 °C, 32 clicks, crust broken at 3:30: so it doesn't go papery.
If it's off: If the cup is flat or papery, break the crust a minute earlier.
Fellow Stagg [X]
Tiko recipe
Aiming for: Caramel, malt, vanilla and brown sugar in an even, sweet cup, without a hollow, papery finish.
- Coffee
- 16 g
- Water
- 240 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 25 clicks
- Time
- 2:50–3:10
- Ratio
- 1:15
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 50 g (90 g in total). From the centre outwards, in small pulses.
-
1:10 — Pour 3
Add 50 g (140 g in total).
-
1:40 — Pour 4
Add 50 g (190 g in total).
-
2:10 — Pour 5
Add 50 g (240 g in total).
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 91 °C, 25 clicks, 4 small pulses over the flat bed: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind one click coarser; on this flat bed move only one click at a time.
Aiming for: Caramel, malt, vanilla and brown sugar in a very clean, light cup, without a hollow, papery finish.
- Coffee
- 30 g
- Water
- 450 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 28 clicks
- Time
- 3:45–4:05
- Ratio
- 1:15
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 175 g (250 g in total).
-
1:20 — Pour 3
Add 200 g (450 g in total). No stirring, just a gentle shake.
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 92 °C and 28 clicks for the thick paper: so it doesn't go papery.
If it's off: If the cup is flat or papery, grind two clicks coarser.
Aiming for: Caramel, malt, vanilla and brown sugar in a round, sweet cup, without a hollow, papery finish.
- Coffee
- 12 g
- Water
- 200 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 17 clicks
- Time
- 2:20–2:35
- Ratio
- 1:16.7
Pour schedule
-
0:00 — filling
Add 200 g (200 g in total). All the water at once, plunger 1 cm in; no swirl.
-
2:00 — plunge
Press down slowly and evenly.
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. 91 °C, 17 clicks, a 90 s steep: so it doesn't go papery.
If it's off: If the cup is flat or papery, press 30 seconds earlier.
Aiming for: Caramel, malt, vanilla and brown sugar in a cup with body and clarity, without a hollow, papery finish.
- Coffee
- 15 g
- Water
- 200 g
- Temperature
- 91 °C
- Closed stage
- 77 °C
- Comandante C40 MK4
- 23 clicks
- Time
- 2:45–3:05
- Ratio
- 1:13.3
Pour schedule
-
0:00 — bloom
Start with the valve open; close it at 1:30 and open it at 2:00. 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 35 g (80 g in total). Valve open.
-
1:30 — Pour 3
Add 120 g (200 g in total). Close the valve, water at 77 °C.
-
2:00 — 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: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. Starts at 91 °C, closed stage at 77 °C, released at 2:00: so it doesn't go papery.
If it's off: If the cup is flat or papery, make the closed-stage water 5 °C cooler. Without a second kettle, mix the closed-stage water in a jug at the start: hot water with enough cold to bring it to 77 °C.
Aiming for: Caramel, malt, vanilla and brown sugar in a strong but sweet cup, without a hollow, papery finish.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 18 clicks
- Time
- 4:00–5:00
- Ratio
- 1:9.4
Pour schedule
-
0:00 — filling
Add 150 g (150 g in total). Hot water to just below the valve; low heat, lid open.
Why this way: A sugarcane-process Colombian decaf at a medium roast: it extracts fast and gives lots of fines, so of the mediums it is cooler, coarser and stronger. Water just off the boil in the base, 18 clicks, low heat: so it doesn't go papery.
If it's off: If the cup is flat or papery, take it off the heat at the first sputter and cool the base.
