Preparation guides

Preparation guides

V60 / Pourover

V60 has become one of the most widely used coffee brewing methods in specialty coffee shops around the world due to its ability to provide complete control over the strength and body of the coffee.

By changing the grind size, you can speed up or slow down the speed at which your coffee will be extracted. The coarser the grind, the faster the brewing time, and conversely, a finer grind will take a little longer to brew. With a coarser coffee, you usually get a lighter, lighter cup. What sets the V60 apart from filter coffee makers (with automatic drip) is this very control over all the brewing variables, from water temperature to pour rate.

The most important thing about brewing specialty coffee is to have fun and share it with a friend if possible. V60 is my favorite brewing method because I love the ritual of going through the steps listed above, it's a relaxing and soothing sensory experience.
If you really want a step-by-step guide, the internet is full of recipe variations, so go ahead!
Enough talking, let's make some coffee!

Ingredients:

· 18g MABÓ coffee beans. I recommend beans so that they are freshly ground. Until you get a manual grinder, you can ask them to grind it for you.

· 300g water (ratio 1:16)

Required equipment

· Hario V60 cone (the cone is at a 60º angle, hence the name). This is a complete kit -> product link

· Hario, Cafec or Sibarist paper filters

· grinder

· kitchen scale

· stopwatch – you can use your phone

· container to drain the coffee into (e.g. Hario server from this kit)

· electric or manual kettle (preferably with a gooseneck kettle) so you can pour in a controlled manner.

· kitchen thermometer (optional if the kettle does not indicate the water temperature)

How do we do it?

1. Bring the water to a boil. If you have a kitchen thermometer, measure when it reaches 93°C. If you don't, here's a trick: transfer the boiling water to another container, which will cool it down a bit. Temperature can change the taste, flow, and texture of the coffee, which is why I keep insisting.

2. Grind the coffee coarsely or finely, depending on your preference. If it seems too strong, grind it coarsely, if it seems too weak, grind it finely.

3. Put the paper filter in the V60 cone and wet it a little with hot water. Don't forget to throw away the water that has leaked into the container. J It also happens in larger houses..

4. Place the ground coffee in the filter. Try to place it evenly for good flow.

5. Is the timer ready? The water should be at the right temperature. Start the timer and pour 50-60gr of water more aggressively in a circular motion, from the center outwards, counterclockwise. Wait 30 seconds! (including the time you poured) to create a pre-infusion or “blooming”.

6. After the timer reaches 30 seconds, pour in another 70-80gr of water. (up to 120-140gr)

7. Wait another 30 seconds and pour up to 230-240gr.

8. When the timer reaches 2 minutes, pour in up to 300g of water.

9. Wait for the flow to stop and you can remove the filter from the container.

The ratio of coffee to V60 in this recipe is 1:16. As I said, it's not a rule!

Congratulations! Wait for it to cool down a bit and… enjoy your coffee! You will notice that it becomes more interesting when it is colder. Try to let the coffee tell you its story, to identify from the notes of taste and aftertaste.

Keep in mind:

If extraction takes more than 3 minutes , the grind is too fine — adjust coarser.

· If it takes less than 2:30 , the grind is too coarse — adjust finer.

· Experiment with water flow, pouring rhythm, water temperature. Every coffee has an ideal point where clarity and sweetness meet.

· Don't change several things at once, play with them one by one to identify what you did differently and what led to the change in the result obtained.

·Play around until you find the option you like.

Classic filter

The classic filter is probably the simplest and most familiar method of making coffee.
Maybe you grew up with its smell in the morning—only now, with specialty coffee, things get more interesting.
It's the ideal method for consistency and convenience : you put everything in the machine, press the button, and in the end you have a clean, aromatic, and balanced cup.
Perfect for home or office, especially when you want good coffee without too much science behind it.

Start with 30g of coffee , medium ground, to 500g of water and a ratio of 1:15 . The optimal extraction time is about 4 minutes — enough to obtain a balanced, sweet and clear coffee.

ingredients

· 30g coffee (medium grind)

· 500g water (ratio 1:15)

Water temperature: ~93–96°C

· Total time: 4 minutes

Equipment

Classic filter coffee machine
Paper filter
Scale (to weigh the coffee)
Grinder (ideal for fresh grinding)
Favorite mug (required 🙂)

How do we do it?

1. Prepare the equipment
Make sure the tank is clean and the paper filter is properly seated. Rinse the filter with a little hot water if you want to remove the paper taste.

2. Grind the coffee
Use a medium grind—something between granulated sugar and sea salt.
Too fine → overextraction / bitter taste, too coarse → weak coffee.

3. Add the coffee
Place the ground coffee in the filter and level it lightly.

4. Add water
Add 500ml of water to the tank and go! Let the device do its job.
Some machines allow you to adjust the water temperature for extraction: set it to 93–96°C if you can. If not, relax.

5. Wait for the magic
In about 4 minutes, your coffee is ready. The smell will be the first to let you know.

6. Serve Pour into cup and stir gently. Wait a few seconds before drinking — the temperature drops and the flavor opens up nicely.

Keep in mind:

Filter coffee is about simplicity and repetition — the same routine, but you can get a different taste. Small variations in grind or water can completely change the experience. Play, savor the moment and let the aroma tell the story of MABÓ coffee.

Espresso

Espresso is the concentrated essence of MABÓ coffee.
Everything that means flavor, balance, and precision is condensed into 25-27 intense seconds.
It is the method that does not forgive mistakes, but rewards them with the clearest expression of taste.
A well-extracted espresso has density, sweetness, and clarity—a small cup full of depth.

Use 18g of finely ground coffee for 36–38g of liquid (1:2 ratio). If your portafilter only holds 16g of coffee, then aim to extract 32–34g of liquid. The ideal extraction time is between 25–27 seconds — enough to capture the dense texture, velvety crema, and distinct flavors of the origin.

ingredients

18g finely ground coffee
36–38g espresso in cup
Water temperature: 93–94°C
Extraction time: 25–27 seconds
Ratio: 1:2

Equipment

Espress
Fine-tuned grinder
Water temperature: 93–95°C
Tamper (for pressing coffee)
Scale (ideally with integrated timer)
Favorite cup

How do we do it?

1. Clean and preheat
Make sure the portafilter and espresso group are clean and hot. Stable temperature is key to consistency.

After removing the portafilter, let the water run for 1-2 seconds (flush). Wipe it with a dry towel.

2. Grind the coffee
Place the portafilter on the scale and tare (zero). Use a fine grind, but not powder.

3. Dose and level
Place 18g of coffee in the portafilter, level it slightly (a leveler helps) and press down with the tamper straight and firmly. The pressure differences will lead to a different extraction, so try to be consistent in everything you do.

4. Extract the espresso
Clean the portafilter by hand to make sure there is no coffee left on the edge of the basket. Install it, place the scale and a cup under the extraction nozzles, start the extraction and monitor the time and flow. Look for a continuous flow, not a drip.
The ideal is between 25–27 seconds for 36–38g in the cup .

If the espresso is extracted in less than 25 seconds (flows too quickly), the coffee is too coarse. Adjust the grind to a finer grind.

The same thing and vice versa: if it extracts in more than 30 seconds, the coffee is too fine.

5. Serve immediately A good espresso lives in the moment. With a teaspoon, mix the liquid beforehand. Enjoy the aroma, the crema and the notes in the aftertaste. Try to identify from the taste notes, let the story of the coffee be discovered.

Keep in mind:

Espresso is a conversation between you, the coffee and the coffee machine. Each MABÓ origin responds differently, and each adjustment – in grind, dose or temperature – changes the story. Try, make mistakes, adjust. When you succeed, it's pure joy — small, dense and sincere.

Chemex

The Chemex is one of the most elegant methods of brewing specialty coffee.
Its iconic shape and slow extraction method turn preparation into a small ritual — a combination of science and calm.
The result: a clean, clear and balanced coffee with a silky texture and open aroma.

This short guide helps you get the best out of MABÓ coffee when you brew it with a Chemex.

Required equipment

Chemex jug for 6 or 8 cups
Chemex paper filters
Grinder
Scale with timer
Gooseneck kettle
Thermometer (optional)

MABÓ recipe

Coffee: 30g (coarse grind, similar to granulated sugar)
Water: 500g
Water temperature: 93–96°C
Ratio: 1:16.5
Total time: 4:00–4:30 minutes

How do we do it?

1. Prepare the equipment
Heat the water to 97°C. Place the filter in the Chemex (with the triple side facing the spout) and rinse it thoroughly with hot water to remove any possible papery taste and preheat the vessel.

2. Grind the coffee
Grind the MABÓ coffee coarsely, similar to granulated sugar. Place it in the Chemex and shake gently to even out the layer.

3. Bloom (pre-infusion)
Start the timer and pour 60g of water over the coffee, evenly wetting the entire bed. Wait 30 seconds to allow the coffee to bloom.

4. First casting
At 0:30, slowly pour, in controlled circles, another 250g of water .

5. Second casting
At 1:00, add the remaining water until you reach 500g total .
You can gently rotate the Chemex for even extraction.

6. Finishing the extraction Let all the water pass through the coffee (total time 4:00–4:30). Remove the filter and gently stir the coffee in the Chemex before pouring it into the cup.

Keep in mind:

If extraction takes longer than 4:30 , the grind is too fine.
If it finishes in under 4 minutes , the grind is too coarse.
The best coffee is the one you like. Explore, play with the temperature and water flow until you find the clarity that defines your favorite taste.

The Chemex is about balance, attention, and patience. It's a moment of quiet in the middle of the day — a method that forces you to slow down and enjoy every detail.

French Press

The French Press is one of the simplest and most comfortable ways to prepare coffee at home.
Everything happens in one container: water, coffee, and a few minutes of patience.
The result — a full, velvety, and aromatic cup with a round texture and natural balance.

It's the perfect method for slow mornings or for times when you want a good coffee without too much science, but with all the flavor.

Required equipment

Kettle (Cezve) – preferably made of copper or stainless steel
Grinder capable of very fine grinding
Weighing
Heat source (gas stove or electric hob)
Spoon
Small espresso cup or demitasse / one serving

MABÓ recipe

Coffee: 10g (ground very finely, almost like flour)
Water: 120ml (cold)
Water temperature: starting from cold
Total time: 2–3 minutes

How do we do it?

1. Add the ingredients
Put 10g of finely ground MABÓ coffee in the kettle, then pour 120ml of cold water.
Stir gently until the coffee is completely dissolved.

2. Heat slowly
Place the kettle on medium heat.
As the coffee heats up, you will notice foam forming and the liquid starting to rise.

3. Stop before boiling
When the coffee is almost boiling, lift the kettle off the heat.
Do not let it boil—the foam is essential for the smooth texture and complex flavors.

4. Pour and serve Pour the coffee directly into the cup, letting the grounds settle naturally to the bottom. Wait 30–40 seconds before taking your first sip.

MABÓ notes

Don't stir the coffee once you've started heating it — let it form naturally.
For a more intense flavor, you can repeat the "raising" step once more (letting the foam form twice).
Let the coffee rest for a while before drinking it — that's when the flavors come together most beautifully.

Coffee in a pot is a form of tranquility. An old ritual, reinterpreted through MABÓ specialty coffee — a connection between past and present, between tradition and precision.

Moka Pot / Stovetop Espresso Maker

The Moka Pot is a piece of history. Invented in Italy in the 1930s, it brought espresso into people's homes and has remained the symbol of morning coffee ever since. It's simple, robust and efficient — and with a MABÓ specialty coffee, it can deliver a cup full of flavor, balance and depth.

Required equipment

Moka Pot (Bialetti or similar)
Grinder
Scale (optional)
boiling
Spoon
Heat sources (gas stove or hob)

MABÓ recipe

Coffee: 18g (medium-fine grind, slightly coarser than for espresso)
Water: approximately 250ml (up to the safety valve)
Water temperature: warm, but not hot (~80–85°C)
Total time: 3–4 minutes

How do we do it?

1. Prepare the water
Boil the water separately and let it cool slightly for 20–30 seconds.
This step helps with a cleaner extraction and prevents the coffee from overheating.

2. Add water to the base of the Moka Pot
Pour the water in until it reaches just below the safety valve.

3. Add the coffee
Fill the filter basket with medium-fine ground coffee.
Gently level the surface, without pressing — if you press, the pressure increases too much and the coffee can burn.

4. Assemble and put on fire
Assemble the Moka Pot carefully and place it over low to medium heat.
Keep the lid open and watch as the coffee starts to rise to the top.

5. Stop at the right time
When you hear a "sizzling" sound and the stream becomes lighter in color, take the kettle off the heat.
Gently stir the coffee on top with a teaspoon to even out the flavors.

6. Serve
Pour immediately into the cup.
The intense aroma and velvety texture are the signature of a successful extraction.

MABÓ notes

If the taste is bitter, use colder water or grind coarser.
If it's too weak, use a finer grind or increase the temperature a little.
Clean your Moka Pot with just water, without detergent — the aluminum retains flavors, and its patina gives personality to each cup.

The Moka Pot is home coffee, in its most sincere form: strong, aromatic and full of story. With MABÓ coffee, it becomes an experience that combines Italian tradition with the precision of contemporary taste.

Kettle / Cezve

Coffee in a pot is one of the oldest and most intimate preparation methods.
A simple gesture, repeated for centuries — finely ground coffee is combined with cold water, and the aroma slowly builds as the liquid comes to life and begins to rise.

The result is an intense, velvety and deeply aromatic cup, which carries within it the taste of tradition, but also the curiosity of the new generation of specialty coffee.

Cum funcționează?

Ibricul este o metodă de extracție prin fierbere controlată, cu măcinătură extrem de fină. Spre deosebire de french press sau pour over, nu filtrezi cafeaua, ea rămâne în ceașcă, depunându-se treptat. De aceea, măcinătura trebuie să fie ca o pudră: particulele fine se depun rapid și lasă lichidul deasupra curat și dens.

Din perspectiva cafelei de specialitate, ibricul este recunoscut ca o metodă distinctă, cu un potențial aromatic unic. Extracția progresivă la temperatură controlată produce un corp și o textură pe care nicio altă metodă nu le poate replica. Tocmai pentru că parametrii pe care îi poți controla sunt mai puțini decât la alte metode, constanța rutinei devine mai importantă — fiecare preparare ar trebui să arate la fel, de la cantități până la mișcări.

Echipament de care ai nevoie:

Ibric
Cafea măcinată foarte fin — pudră fină
Cântar de precizie 0.1g — cantitățile mici cer precizie mai mare
Mini-tel sau linguriță
Ceașcă de servit

Parametrii & cum se prepară

Rețetă de bază

Cafea: 10.5g, măcinată foarte fin (ca o pudră)
Apă: 100g, rece
Sursă de căldură: medie spre ridicată

Pregătire & extracție

Cântărește și macină cafeaua
Așează ibricul pe cântar
Adaugă cafeaua, apoi toarnă apa rece peste (important: cafeaua și apa împreună nu trebuie să ocupe mai mult de 65% din volumul ibricului)
Amestecă energic cu mini-telul timp de 20 de secunde
Așează ibricul pe sursa de căldură și pornește-o
Rămâi atent — când cafeaua se umflă și ocupă 85–90% din volum, oprește căldura imediat
Așteaptă 20 de secunde, apoi toarnă în ceașcă

Aeropress

Aeropressul e un device versatil de preparat cafea care te lasă să experimentezi exact cum vrei tu.

Nu e despre reguli rigide și rutine exacte, e despre creativitate și cum îți place ție cafeaua. Se compune din corp, presă și sită, iar pentru folosire ai nevoie obligatoriu de o cană sau server potrivit ca dimensiune și de filtre de hârtie dedicate.

E simplu de folosit, ușor de curățat și face cafea bună indiferent dacă vrei ceva rapid sau vrei să explorezi tehnici diferite.

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cum funcționează?

Aeropressul e atât de versatil încât fiecare își găsește stilul propriu de folosire. Unii pun mai multe filtre, alții folosesc filtru metalic fin ca de espresso (Prism). Sunt oameni care lasă apa rece peste noapte și fac cold brew, sau care îl așează pe cană cu filtrul montat și presa scoasă. O metodă populară e inverted: montezi presa cu sita scoasă și-l lași stând invers pe blat, apoi îl întoarce pe server ca să îl apeși.

În funcție de ce vrei, poți face cafea asemănătoare cafelei la filtru (15g cafea măcinată fin-mediu, 220g apă fierbinte în două minute) sau mai concentrată, asemănătoare moka pot (20g cafea măcinată fin, 60g apă cu multă agitație).

Ce ai nevoie fără excepție:

Aeropress
Cafea măcinată
Cântar
Cană
Filtru (hârtie sau metalic dedicat)

Rețetă cafea „ca la filtru"

Folosește:

18g cafea măcinată fin-mediu
200g apă la 90-92°C
Două filtre de hârtie
Aeropress inverted

Pregătire: Pune apa la fiert. Cântărește cafeaua și macin-o dacă e cazul. Pregătește aeropressul: montează presa în corp doar puțin împinsă și așează-l stând în presă pe cântar. Pune două filtre de hârtie pe sită și umezește-le, las-o deoparte dar la îndemână. Răstoarnă cafeaua măcinată în corpul aeropressului.

Extracție: Toarnă 100ml de apă rapid și simultan dă drumul la cronometru. Amestecă cu paleta dedicată înainte-înapoi-înainte de sus în jos, apoi de la stânga la dreapta la fel. Așteaptă până la 30s și toarnă restul de apă până la un total de 200g, de data asta cu debit mediu. Atașează sita cu cele două filtre și fixeaz-o. Întoarce aeropressul pe cană în poziție de extracție. Așteaptă până cronometrul arată 1:30 și apasă presa cu forță potrivită să termini la 2:00.

Espresso

Espressoul este asemenea unui sirop de cafea, intens, concentrat, mai degrabă un ingredient decât o băutură de sine stătătoare. De aceea îl regăsești cel mai des în preparate cu lapte sau diluat cu apă.

Nu e cea mai ușoară metodă, dar când e bine făcut, are corp rotund, aciditate susținută de dulceață și un aftertaste lung, plăcut.

Un detaliu important: intensitatea lui îl face greu de descifrat pentru cei neobișnuiți cu el. E nevoie de luni de gustat regulat pentru a-l înțelege cu adevărat.

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