The numbers
- Yield
- Two cups
- Coffee
- 30 g
- Water
- 480 g at 92.5 °C
- Ratio
- 1:16
- Grind
- Medium, like table salt
- Filter
- Paper
- Time
- About 3:30
Pour-over, French press and AeroPress with the numbers we use, plus immersion on the Hario Switch. Garapa and Wineberry take the same recipe on every one of them. What changes is the grind, and how coarse to go is written out below in a way that works on any grinder.
The one we make most. Clean cup, the fruit up front, two cups at a time.
Pour 40 g of water over the grounds and let it sit.
Pour until the scale reads 240 g, at 3 to 4 g per second.
Wait about 20 seconds. Keep the bed wet — never let the grounds dry out.
Pour to 480 g at the same rate as before.
The brew should finish right around 3:30. Past 4:00, go a step coarser next time; under 3:00, a step finer.
Medium, like table salt. Stay there — finer than that and smoky notes start to show.
On our grinder Fellow Ode Gen 2, setting 8
About this coffeeMedium to start, then a step finer if you like it punchier. The berries get louder as you go finer, up to the point the finish turns dry.
On our grinder Fellow Ode Gen 2, setting 8 to start
About this coffeeRound and full, and hard to get wrong. No paper, so everything the coffee has ends up in the cup.
Pour all 480 g over the grounds in one go. No stirring yet.
Stir the top gently until the grounds sink. Skim off the foam and whatever is still floating.
Lower the plunger slowly, just until it meets the grounds. If it fights you, the grind was too fine.
Pour it all straight away and leave the last sip in the press. Coffee left sitting on the grounds keeps extracting.
Coarse, like coarse sea salt. This is Garapa's best method: the body and the molasses come through, and there is no paper to take any of it away.
About this coffeeCoarse. In the press the fruit softens into something closer to red wine than to fresh berries. If you want the berries back, pour the finished brew through a paper filter, or make it on the AeroPress instead.
About this coffeeOne cup in two and a half minutes. Paper filter, a little pressure at the end, and a very clean cup.
Your regular kettle works. Use a sturdy mug that fits the brewer; a gooseneck is optional.
Filter rinsed, cap on, press standing on the cup. Add the coffee and pour all 225 g. Stir three times.
Put the plunger in a finger's width and pull back a touch. The seal stops the drip.
Move the mug and AeroPress off the scale onto a stable counter. Press slowly and steadily for about 30 seconds. Stop at the hiss.
One cup. Top up with hot water if you like it longer.
Medium-fine, a touch finer than table salt. Sweet and clean. If it turns smoky, go a step coarser rather than cooler.
On our grinder Fellow Ode Gen 2, setting 5 or 6
About this coffeeMedium-fine. This is where Wineberry shows most: the paper keeps it clean and the press at the end brings the fruit up. Our pick for this coffee.
On our grinder Fellow Ode Gen 2, setting 5 or 6
About this coffeeOn the Hario Switch, with its valve closed. The coffee steeps in the water like a French press, then drains through paper when you open the valve.
Start with the valve open: lever pressed down, level with the base. Rinse the paper filter, let the water run into the server, then pour it away.
Raise the lever to close the valve. Add the coffee, then pour in all 240 g at once. Any kettle works.
Leave it for two minutes.
Press the lever down and let it drain completely. Raise it again before your next brew.
Numbers on a dial only mean something on that one grinder. Match the grounds to what is on the table instead, then let the brew tell you which way to move.
Like coarse sea salt. Pieces you can pick out one at a time.
Silty and bitter means too fine. Thin and sour means too coarse.
Like table salt. Gritty between two fingers, no dust on them.
The 3:30 finish is the check: slower means too fine, faster means too coarse.
Finer than table salt, not yet a powder. It just starts to cling to your finger.
A press that fights you means too fine. One that falls through in ten seconds means too coarse.
On our Fellow Ode Gen 2, the pour-over grind is setting 8. Settings for the grinders we sell will land here as we test each one.
Burrs, not blades. Grind size is the one number worth changing first.
A gooseneck for conventional pour-over. Your regular kettle works for AeroPress, French press and immersion on the Switch.
Weighing beans and water is what makes a recipe repeatable.
Coffee is not only a morning cup. Four zero-proof drinks — no alcohol in any of them — all built on the gear above, no espresso machine needed.
See the drinks