guidelines
I primarily consider the coffee’s flavor profile, but I strive to roast it as light as possible.
The flavor profile also determines whether I recommend it for espresso or for filter. These categories aren’t set in stone, but I believe this is the best way to enjoy their full potential.
With a good, tried-and-true recipe, simply by adjusting the grind size and water temperature, we can bring out 95% of the flavor profile. I think it’s much more important to focus on consistency rather than varying the recipe.
recipes
water: Like with many things, I don’t like to overcomplicate this. Based on asking around and my own tests, I’ve concluded that the simplest and best recipe is to add 1 g of Epsom salt to 5 liters of distilled water.
filter: My personal favorite is the Origami, with flat-bottomed (Origami branded) paper. Depending on the coffee, but water around 90–94°C, I pour 110g over 13g of coffee, then another 110g after 45 seconds. I adjust the grind so that it drips through in about 2–2.5 minutes.
espresso: To be honest, I’m not a big fan of espresso; I only crave it occasionally, or I taste it for quality control purposes. In these cases, I make a faster-flowing “turbo shot”: using 19g of coffee, after a 15-second pre-infusion, I brew about 55g of coffee in roughly 30 seconds total.