Category Archives: Coffee

Specialty Coffee personal ratings

To be updated

For cold brew:

1. Hariti Ethiopia (link)

  • Origin: Sidamo, Ethiopia
  • Grade: 2
  • Altitude: 1750-1900m
  • Processing: washed
  • Cup profile: bergamot, spicy, chocolate, sweet acidity, fine silky body, very smooth

2.Plan Chacaguaico – Colombia (link)

  • Origin: Santa Bárbara, Sandoná, Nariño, Colombia
  • Variety: Caturra, Colombia
  • Altitude: 2000m
  • Processing: washed
  • Cup profile: citrus, pineapple, balanced acidity, juicy body, long black tea aftertaste, excellent balance

3. Granitos de Ortiz Esperanza, Costa Rica (link)

  • Origin: Santa Maria de Dotta, Tarrazu
  • Variety: Red & Yellow Catuai
  • Altitude: 1800m
  • Processing: Black honey
  • Cup profile: red fruits, plum, toffee, juicy body, delicate acidity

Grind setting per filter type

Filter type

Grind Setting 

Plastic Coarse
Glass (Cona brewer) Medium Fine
Metal  (e.g French Press) Coarse
Moka Pot metal Fine
Gold metal Medium Coarse
Cloth  Fine
Paper cone (Melita) Medium Fine
Paper flat bottom (Bunn) Medium
Chemex paper Medium
Keurig K Cup Medium Fine
Hario paper Medium Fine
Aeropress paper Fine
Aeropress metal Varies from Fine to Medium

Coffee links


Learn basics:


Selecting grinding size:



Coffee brewing notes 🏅


  • 1 milliliter (ml) of water = 1 gram (g)
  • strength = dissolved solids / water (ideal: 1.25%)
  • extraction = dissolved solids / grounds (ideal: 20%)
  • Cold-brewed: ground coffee steeped in cold water for 12-24h then strained
  • Iced coffee: ground coffee brewed hot and poured over ice


Under extracted coffee:

Sour, acidic, salty: Grounds too coarse or brew time too short.

Over extracted coffee:

Bitter, hollow: Grounds too fine or brew time too long

Ratio, the -nonexistent- Golden rule:

  • 6g coffee per 100g of water, approx 5,6%, ratio 1:17
  • Specialty Coffee Association of America recommends: 1:18
  1. 1:4 highly concentrated, recommended mostly for cold brew concentrate
  2. 1:5 highly concentrated, recommended mostly for cold brew concentrate
  3. 1 : 12.5 recommended for cold brew ready to drink (RTD) coffee (see this)
  4. 1:15 – 1:18 generally preferred range
  5. 1:30 weak, over extracted cup

A method to find your favorite ratio can be found here.

For more info, see also the SCAA brewing chart

Continue reading Coffee brewing notes 🏅