Category: Experimental
Creator: Danny HBMS

This recipe is an adaptation of a local cafe's cupping protocol, easily tweaked to your preferences or used to understand the flavour profile of a coffee before using/adjusting other recipes. The cup profile is highly analytical, meaning that defects in the coffee will not be hidden, but great coffees will produce excellent cups.

📝 Recipe Notes:

Grind size: medium

  • EK43 \- 6.5
  • Comandante\- 23\-25 clicks

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Recipe details:

Paper Filter


Medium - Commandante 23-25


100°C / 212°F
  1. Pour all 200g of water into chamber quickly, making sure to wet all grounds.
  2. Remove excess air from the chamber. Leave alone till time = 4 minutes. In the meantime, rinse 1x paper filter in the filter cap.
  3. (OPTIONAL) At 4 minutes, use a teaspoon to break the crust formed on top of the coffee. Then, skim the foam and discard. This is optional; leads to a cleaner cup.
  4. Place filter cap and invert. Immediately press coffee into mug or pitcher.

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