Calima Specialty Coffee Brewing Guide | Calima Specialty Coffee

roasted fresh in munich.

My Personal Coffee Recipes

These are my personal coffee recipes, created through experience, testing, and passion for great coffee. Each brew method and recipe has been carefully adjusted to highlight the best qualities of every origin — from sweetness and balance to clarity and aroma. These recipes reflect my personal approach to coffee and the standards I believe every cup should meet.

Crafted with precision. Served with passion.

Espresso

Coffee dose: 19 g

Water temperature: 93.5°C

Extraction time: 29–31 sec

Yield: 40 g

Coffee dose: 21.5 g

Water temperature: 93°C

Grinder (Comandante): 27 clicks

First pour: 60 ml

Bloom: 45 sec

Then 60 ml × 4 pours (every 30 sec)

Total water: 300 ml

Total brew time: ~3:30 min

Kenya - Embu county

Notes of black tea, ripe black currant.

Filter (V60)

Espresso

Coffee dose: 18 g

Water temperature: 90°C

Extraction time: 27–28 sec

Yield: 36–37 g

Coffee dose: 20 g

Water temperature: 90°C

Grinder (Comandante): 25 clicks

Slow pour

First pour: 60 ml

Bloom: 40 sec

Then 60 ml × 4 pours (every 30 sec)

Total water: 300 ml

Total brew time: ~3:00 min

Nicaragua - Finca Los Alpes

Notes of blueberry, mango, cocoa

Filter (V60)

Espresso

Rwanda Fugi Washing Station

Notes of strawberry, kiwi and citrus

Filter (V60)

Coffee dose: 21.5 g

Water temperature: 93°C

Grinder (Comandante): 27 clicks

First pour: 60 ml

Bloom: 45 sec

Then 60 ml × 4 pours (every 30 sec)

Total water: 300 ml

Total brew time: ~3:30 min

Coffee dose: 19 g

Water temperature: 93.5°C

Extraction time: 29–31 sec

Yield: 40 g

Espresso

Brasil - Sul De Minas

Notes of strawberry, kiwi and citrus

(Espresso only)

Coffee dose: 18 g

Water temperature: 93–94°C

Extraction time: 32–34 sec

Yield: 36 g

Espresso

Decaf - Antioquia

Notes of nougat, chocolate, and caramel.

(Espresso only)

Coffee dose: 20 g

Water temperature: 93°C

Extraction time: 27 sec

Yield: 38 g