Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a dense, sweet shot, without an ashy, flat end.
- Coffee
- 18 g
- Yield
- 38 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 10 clicks
- Time
- 0:27–0:29
- Ratio
- 1:2.1
Why this way: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 18 g in, 38 g out, 92 °C, 10 clicks: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, pull it longer, 3–4 g more in the cup.
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a strong but sweet cup, without an ashy, flat end.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 17 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: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. Water just off the boil in the base, 17 clicks, medium heat: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, grind one click finer and keep the heat at medium.
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a clean, rounded cup, without an ashy, flat end.
- Coffee
- 15 g
- Water
- 230 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 23 clicks
- Time
- 2:45–3:05
- Ratio
- 1:15.3
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 60 g (105 g in total).
-
1:15 — Pour 3
Add 65 g (170 g in total).
-
1:45 — Pour 4
Add 60 g (230 g in total). A gentle swirl.
Why this way: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 92 °C, 23 clicks, 4 pours: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, grind one click finer.
Fellow Stagg [X]
Tiko recipe
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in an even, sweet cup, without an ashy, flat end.
- Coffee
- 16 g
- Water
- 250 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 2:40–3:00
- Ratio
- 1:15.6
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 50 g (90 g in total). From the centre outwards, in small pulses.
-
1:05 — Pour 3
Add 55 g (145 g in total).
-
1:30 — Pour 4
Add 55 g (200 g in total).
-
1:55 — Pour 5
Add 50 g (250 g in total).
Why this way: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 92 °C, 24 clicks, 4 small pulses over the flat bed: so the apple stays without turning ashy.
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: Dark chocolate, cooked apple and sugary sweetness in a clean, smooth cup, without an ashy, flat end.
- Coffee
- 30 g
- Water
- 460 g
- Temperature
- 93 °C
- Comandante C40 MK4
- 27 clicks
- Time
- 3:45–4:05
- Ratio
- 1:15.3
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 200 g (275 g in total).
-
1:15 — Pour 3
Add 185 g (460 g in total). Stir once clockwise, once anticlockwise, then a gentle shake.
Why this way: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 93 °C and 27 clicks for the thick paper: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, use water right off the boil.
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a round, sweet cup, without an ashy, flat end.
- Coffee
- 12 g
- Water
- 200 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 16 clicks
- Time
- 2:30–2:45
- 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; swirl before pressing.
-
2:10 — plunge
Press down slowly and evenly.
Why this way: A washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 91 °C, 16 clicks, a 100 s steep: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, steep 30 seconds longer.
Clever Dripper
Tiko recipe
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a fuller but still clean cup, without an ashy, flat end.
- Coffee
- 18 g
- Water
- 280 g
- Temperature
- 90 °C
- Comandante C40 MK4
- 21 clicks
- Time
- 3:10–3:30
- Ratio
- 1:15.6
Pour schedule
-
0:00 — filling
Add 280 g (280 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 washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 90 °C, 21 clicks, released at 2:10: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, release 30 seconds later.
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a cup with body and clarity, without an ashy, flat end.
- Coffee
- 15 g
- Water
- 210 g
- Temperature
- 92 °C
- Closed stage
- 76 °C
- Comandante C40 MK4
- 22 clicks
- Time
- 2:40–3:00
- Ratio
- 1:14
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 40 g (85 g in total). Valve open.
-
1:30 — Pour 3
Add 125 g (210 g in total). Close the valve, water at 76 °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 washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. Starts at 92 °C, closed stage at 76 °C, released at 2:00: so the apple stays without turning ashy.
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 76 °C.
Aiming for: Dark chocolate, cooked apple, sugary sweetness and a thick body in a full, round cup, without an ashy, flat end.
- Coffee
- 30 g
- Water
- 460 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 31 clicks
- Time
- 9:15–9:45
- Ratio
- 1:15.3
Pour schedule
-
0:00 — filling
Add 460 g (460 g in total). All the water within 10 s.
-
3:45 — 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.
-
8:45 — 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 washed Colombian at our dark roast: we brew it a step hotter and longer than Caoba so the apple stays. 92 °C, 31 clicks, crust broken at 3:45: so the apple stays without turning ashy.
If it's off: If the cup is sour or thin, break the crust a minute later.
