Coffee World

Brewing guides

These are the recipes we use at Naga Specialty Coffee. Nothing is set in stone, so adjust them to your own taste: finer grind means more bitterness, coarser grind more acidity, more water a weaker cup.

Grind cup by cup, and remember, coffee is mostly water (98%), so use filtered or bottled water when you can.

Grind, coarse to fine: French Press → Chemex → Origami → Aeropress → Moka Pot
French Press brewing

French Press

For a rich, oily and heavy-bodied coffee.

Coffee17g, coarse Water220ml, ~95°C Time4'
  1. Pour 30ml of water on the grounds, make sure all the coffee is wet.
  2. Wait 30" for the blooming phase.
  3. Pour in the rest of the water, stir, and let it sit for 3'.
  4. At 3'30" break the crust gently.
  5. At 4', plunge the press slowly, not too deep or hard. Serve and enjoy.

Chemex

For a bright and clean coffee.

Coffee30g, medium coarse Water500ml, ~96°C Time~4'
  1. Pre-wet the filter to remove the paper taste, then discard that water.
  2. Pour 60ml on the grounds, make sure all the coffee is wet (swirl the dripper if needed).
  3. Wait 45" for the blooming phase.
  4. Pour 140ml in the centre with small circles, let it drain.
  5. Pour the remaining 300ml, swirl to get an even, flat bed.
  6. Target 4', remove the filter, swirl the Chemex and enjoy.
Chemex brewing
Origami dripper brewing

Origami

With a Kalita wave filter, for a flourish, sweet coffee.

Coffee15g, medium coarse Water250ml, ~93°C Time~2'20"
  1. Pre-wet the filter to remove the paper taste, discard that water.
  2. Pour 40ml on the grounds, make sure all the coffee is wet (swirl if needed).
  3. Wait 40" for the blooming phase.
  4. Pour 110ml gently in the centre, in small circles.
  5. At 1'40", pour 100ml fast and firmly to disturb the bed, then swirl for a flat bed.
  6. Remove the Origami at 2'20". Enjoy.

Aeropress

Reverse method, for an intense and clean coffee.

Coffee14g, medium-fine Water200ml, ~90°C Time~1'30"
  1. Rinse the paper filter with hot water.
  2. Set the grounds into the chamber.
  3. Pour 200g of hot water as quickly as possible.
  4. Stir 4-5 times and wait for 1 minute.
  5. Set the cap with the paper filter on top.
  6. Flip onto your cup, press slowly over 20-25 seconds, stopping when you hear the hiss.

Bonus recipe — Jeff Verellen (Belgium), World Champion 2011 & 2013

17g coarse coffee, 270ml soft water at ~80°C, 1'10" total. Bloom 40 sec with 50ml water, add the remaining 220g at 79°C, press slowly for 30 seconds, leaving about 50g in the brewer.

Aeropress brewing
Moka pot brewing

Moka Pot

Espresso flavour: rich and concentrated, great for milk drinks.

Coffee~17g, fine Water~210ml, hot
  1. Fill the lower chamber with hot water, just below the valve.
  2. Fill the funnel with ~17g of fine coffee, well filled but not tamped.
  3. Put the funnel on the water chamber and screw the upper part on tightly.
  4. Heat the pot and wait for the puffing sound of the coffee coming out.
  5. Once the fountain turns yellow with brown foam, take it off the heat.
  6. Let it cool slightly (it's hot!) and serve. Enjoy.

Same beans, different brew, a whole new cup every time.

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