About André:
Former project analyst, now head barista in Recife, Brazil. Active in specialty coffee since 2017, professionally involved in the industry since 2022. André delves into topics such as extraction kinetics, water quality, and sensory analysis, and is a student of Dr. Fabiana Carvalho, among others. He is passionate about the complexity of Canephora coffees.
Recipe: V60 oder Origami
- Coffee quantity: 16 g
- Brew ratio: 1:15
- Water: 240 ml
- Grind size: Medium, approx. 800 μm
e.g. Click 17–18 (TimeMore C3), 0-5-0 / 0-6-0 (1ZPresso K-Ultra), 11 (EK43) - Water temperature: 93°C
- Drinking temperature: 70°C
- Extraction time: 2:10 min
- Water profile: 50 ppm hardness / 40 ppm alkalinity
Brewing method and process
Extraction is performed in 4 pulse pourings:
- Pulse 1–3: orbital, 5 g/s, centered, without wall contact
- Pulse 4: central, 3 g/s, to avoid over-extraction
- First 2 pulses = 60% of total water volume
- Last 2 pulses = 40%, with a 10-second pause between each
Tips
- Spray coffee beans to reduce static charge and fines
- Spout close to the surface, no wall contact – reduces turbulence
- Short intervals maintain heat and extraction uniformity
- Particularly suitable for fermented Canephora beans: sweetness, body, no bitterness
