V60 / Pour-over
The V60 has become one of the most widely used coffee brewing methods in specialty coffee shops worldwide due to its ability to provide complete control over the strength and body of the coffee.
By adjusting the grind size, you can speed up or slow down the rate at which coffee is extracted. The coarser the grind, the faster the brewing time, and conversely, a finer grind will take slightly longer to brew. With a coarser coffee, you typically get a brighter and lighter cup. What differentiates the V60 from drip coffee makers (automatic drip) is precisely this control over all 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 enjoy 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 whole beans so they can be freshly ground. Until you get a manual grinder, you can ask for them to be ground 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
· timer – you can use your phone
· container for the coffee to drain into (e.g., Hario server from this kit)
· kettle / electric or manual kettle (preferably a gooseneck kettle for controlled pouring).
· kitchen thermometer (optional if the kettle doesn't show water temperature)
How do we do it?
1. Put the water to boil. If you have a kitchen thermometer, measure when it reaches 93°C. If not, here's a trick: transfer the boiled water to another container, which will cause it to cool slightly. Temperature can change the taste, flow, and texture of the coffee, which is why I keep emphasizing it.
2. Grind the coffee coarser or finer, according to your preference. If it seems too intense, grind coarser; if it seems too weak, grind finer.
3. Place the paper filter in the V60 cone and wet it slightly with hot water. Don't forget to discard the water that drained into the container. J It happens even in the best of places...
4. Place the ground coffee in the filter. Try to distribute it evenly for good flow.
5. Is the timer ready? The water should be at the right temperature. Start the timer and aggressively pour 50-60g of water in a circular motion, from the center outwards, counter-clockwise. Wait 30 seconds! (including the pouring time) to create a pre-infusion or "blooming."
6. After the timer reaches 30 seconds, pour another 70-80g of water. (up to 120-140g)
7. Wait another 30 seconds and pour up to 230-240g.
8. When the timer reaches 2 minutes, pour up to 300g of water.
9. Wait for the dripping to finish and you can remove the filter from the container.
The coffee ratio for 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'll notice it becomes more interesting when it's cooler. Try to let the coffee tell you its story, to identify its taste and aftertaste notes.
Please note:
If extraction takes over 3 minutes, the grind is too fine – adjust to a coarser grind.
· If it takes under 2:30, the grind is too coarse – adjust to a finer grind.
· Experiment with water flow, pouring speed, and water temperature. Each coffee has an ideal point where clarity and sweetness meet.
· Don't change several things at once; experiment with them one at a time to identify what you changed and what led to the different outcome.
·Keep experimenting until you find the version you like.
Classic filter
The classic drip filter is probably the simplest and most familiar method for brewing coffee.
You might have grown up with its morning aroma — but now, with specialty coffee, things get even more interesting.
It's the ideal method for consistency and convenience: you put everything in the machine, press the button, and at the end, you have a clean, aromatic, and balanced cup.
Perfect for home or the office, especially when you want good coffee without too much effort.
Start with 30g of coffee, ground to a medium consistency, with 500g of water and a ratio of 1:15. The optimal extraction time is approximately 4 minutes — enough to get a balanced, sweet, and clear coffee.
Ingredients
· 30g coffee (medium grind)
· 500g water (1:15 ratio)
· Water temperature: ~93–96°C
· Total time: 4 minutes
Equipment
- Classic drip coffee maker
- Paper filter
- Scale (to weigh coffee)
- Grinder (ideally, to grind fresh)
- Favorite mug (mandatory 🙂)
How to prepare
1. Prepare your equipment
Make sure the reservoir is clean and the paper filter is properly seated. Rinse the filter with a little hot water if you want to eliminate the paper taste.
2. Grind the coffee
Use a medium grind — something between granulated sugar and sea salt.
Too fine → over-extraction / bitter taste, too coarse → weak coffee.
3. Add the coffee
Place the ground coffee in the filter and level it gently.
4. Add the water
Add 500ml of water to the reservoir and start! Let the machine 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 tell you.
6. ServePour into your cup and stir gently. Wait a few seconds before drinking — the temperature drops, and the flavor opens up beautifully.
Please note:
Filter coffee is about simplicity and repetition — the same routine, but you can achieve a different taste. Slight variations in grind or water can completely change the experience. Play around, savor the moment, and let the aroma tell you the story of MABÓ coffee.
Espresso
Espresso is the concentrated essence of MABÓ coffee.
Everything that means aroma, 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 extracted liquid (1:2 ratio). If your portafilter only accommodates 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 origin flavors.
Ingredients
- 18g finely ground coffee
- 36–38g espresso in the cup
- Water temperature: 93–94°C
- Extraction time: 25–27 seconds
- Ratio: 1:2
Equipment
- Espresso machine
- Grinder with fine adjustment
- Water temperature: 93–95°C
- Tamper (for pressing the coffee)
- Scale (ideally with integrated timer)
- Your favorite cup
How to make it
1. Clean and preheat
Make sure the portafilter and the espresso machine group head are clean and warm. Stable temperature is key to consistency.
After removing the portafilter, let the water run (flush) for 1-2 seconds. Wipe it with a dry cloth.
2. Grind the coffee
Place the portafilter on the scale and tare it (zero). Use a fine grind, but not powder.
3. Dose and level
Put 18g of coffee in the portafilter, level gently (a leveler helps), and press with the tamper straight and firmly. Pressure differences will lead to different extraction; strive for consistency in everything you do.
4. Extract the espresso
Clean the portafilter with your hand to make sure there's no coffee left on the edge of the basket. Mount it, place the scale and a cup under the extraction spouts, start the extraction, and monitor the time and flow. Look for a continuous flow, not dripping.
The ideal is between 25–27 seconds for 36–38g in the cup.
If the espresso extracts in less than 25 seconds (it flows too quickly), the coffee is too coarse. Adjust the grind setting for a finer grind.
The same applies in reverse: if it extracts in more than 30 seconds, the coffee is too fine.
5.Serve immediatelyA good espresso lives in the moment. Stir the liquid with a spoon before drinking. Enjoy the aroma, the crema, and the aftertaste notes. Try to identify the flavor notes; let the coffee's story be discovered.
Please note:
Espresso is a conversation between you, the coffee, and the coffee machine. Each MABÓ origin responds differently, and every adjustment – in grind, dose, or temperature – changes the story. Try, fail, adjust. When you succeed, it's pure joy – small, dense, and sincere.
Chemex
The Chemex is one of the most elegant methods for brewing specialty coffee.
Its iconic shape and slow extraction process transform brewing into a small ritual — a combination of science and calm.
The result: a clean, clear, and balanced coffee, with a silky texture and bright aroma.
This short guide will help you get the best out of MABÓ coffee when brewing with a Chemex.
Equipment needed
- 6 or 8-cup Chemex brewer
- Chemex paper filters
- Grinder
- Scale with timer
- Gooseneck kettle
- Thermometer (optional)
MABÓ Recipe
- Coffee: 30g (coarse grind, similar to coarse sugar)
- Water: 500g
- Water temperature: 93–96°C
- Ratio: 1:16.5
- Total time: 4:00–4:30 minutes
How to prepare
1. Prepare the equipment
Heat water to 97°C. Place the filter in the Chemex (with the triple-folded side towards the spout) and rinse it thoroughly with hot water to remove any paper taste and preheat the brewer.
2. Grind the coffee
Grind MABÓ coffee coarsely, similar to granulated sugar. Place it in the Chemex and gently shake to level the bed.
3. Bloom (pre-infusion)
Start the timer and pour 60g of water over the coffee, wetting the entire bed evenly. Wait 30 seconds to allow the coffee to bloom.
4. First pour
At 0:30, slowly pour an additional 250g of water in controlled circles.
5. Second pour
At 1:00, add the remaining water until you reach a total of 500g.
You can gently swirl the Chemex for an even extraction.
6. Finish the extractionLet all the water pass through the coffee (total duration 4:00–4:30).Remove the filter and gently stir the coffee in the Chemex before pouring it into your cup.
Please note:
- If the extraction takes over 4:30, the grind is too fine.
- If it finishes under 4 minutes, the grind is too coarse.
- The best coffee is the one you like. Explore, play with the water temperature and flow rate until you find the clarity that defines your preferred taste.
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 brew coffee at home.
Everything happens in a single vessel: water, coffee, and a few minutes of patience.
The result — a full-bodied, velvety cup, rich in aroma, with a round texture and natural balance.
It's the perfect method for slow mornings or for those moments when you want a good coffee without too much fuss, but with all the taste.
Equipment needed
- Cezve (Ibrik) – preferably copper or stainless steel
- Grinder capable of very fine grind
- Scale
- Heat source (gas stove or electric hob)
- Teaspoon
- Small espresso cup or demitasse / one serving
MABÓ Recipe
- Coffee: 10g (very finely ground, almost like flour)
- Water: 120ml (cold)
- Water temperature: starting from cold
- Total time: 2–3 minutes
How to prepare
1. Add the ingredients
Put 10g of finely ground MABÓ coffee into the cezve, then pour in 120ml of cold water.
Stir gently until the coffee is completely dissolved.
2. Heat slowly
Place the cezve over medium heat.
As the coffee heats up, you will notice foam forming and the liquid beginning to rise.
3. Stop before boiling
Just as the coffee is about to boil, remove the cezve from the heat.
Do not let it boil — the foam is essential for the fine texture and complex flavors.
4.Pour and servePour the coffee directly into the cup, allowing the grounds to settle naturally at the bottom.Wait 30–40 seconds before the first sip.
MABÓ Notes
- Do not stir the coffee after you start heating — let it form naturally.
- For a more intense aroma, you can repeat the "rise" step once more (allowing the foam to form twice).
- Let the coffee rest for a bit before drinking it — this is when the flavors round out most beautifully.
Cezve coffee is a form of tranquility.An ancient ritual, reinterpreted through MABÓ specialty coffee — a link 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 aroma, balance, and depth.
Required Equipment
- Moka Pot (Bialetti or similar)
- Grinder
- Scale (optional)
- Kettle
- Teaspoon
- Heat sources (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 to prepare
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 Moka Pot base
Pour water up to 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 place on heat
Carefully assemble the Moka Pot and place it over low to medium heat.
Keep the lid open and watch as the coffee begins to rise into the upper chamber.
5. Stop at the right moment
When you hear a "hissing" sound and the stream becomes lighter in color, remove the pot from the heat.
Gently stir the coffee in the upper chamber with a teaspoon to uniform the flavors.
6. Serve
Pour immediately into a cup.
The intense aroma and velvety texture are the hallmarks of a successful extraction.
MABÓ Notes
- If the taste is bitter, use colder water or a coarser grind.
- If it's too weak, use a finer grind or increase the temperature slightly.
- Clean the Moka Pot with only water, no detergent – 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.
Ibrik / Cezve
The ibrik, also known as cezve, briki, or fincan in different cultures, is one of the oldest methods of coffee preparation, with origins in the Arabian Peninsula and the Ottoman Empire, dating back to the 16th century.
It's not a method for those who seek precision and total control. It's a method for those who seek ritual. The parameters are few, the technique is simple, but precisely because of this, the identical routine, the broad and decisive movements, are the key to a good coffee every time.
How does it work?
Cezve is a brewing method involving controlled boiling with extremely fine grounds. Unlike French press or pour over, you don't filter the coffee; it remains in the cup, gradually settling. This is why the grind must be like a powder: fine particles settle quickly, leaving the liquid above clean and dense.
From a specialty coffee perspective, cezve is recognized as a distinct method with unique aromatic potential. Progressive extraction at a controlled temperature produces a body and texture that no other method can replicate. Precisely because the parameters you can control are fewer than with other methods, routine consistency becomes more important—every preparation should look the same, from quantities to movements.
Equipment you need:
- Cezve
- Very finely ground coffee – fine powder
- 0.1g precision scale – small quantities require greater precision
- Mini whisk or spoon
- Serving cup
Parameters & how to prepare
Basic Recipe
- Coffee: 10.5g, ground very fine (like powder)
- Water: 100g, cold
- Heat Source: Medium to high
Preparation & Extraction
- Weigh and grind the coffee
- Place the cezve on the scale
- Add the coffee, then pour cold water over it (important: the coffee and water together should not occupy more than 65% of the cezve's volume)
- Stir vigorously with a mini whisk for 20 seconds
- Place the cezve on the heat source and turn it on
- Stay alert — when the coffee swells and occupies 85–90% of the volume, turn off the heat immediately
- Wait 20 seconds, then pour into the cup
Aeropress
The Aeropress is a versatile coffee brewing device that allows you to experiment exactly as you wish.
It's not about rigid rules and exact routines; it's about creativity and how you like your coffee. It consists of a body, a plunger, and a filter cap, and to use it, you'll definitely need a cup or server of appropriate size and dedicated paper filters.
It's simple to use, easy to clean, and makes good coffee whether you want something quick or you want to explore different techniques.
How does it work?
The Aeropress is so versatile that everyone finds their own way of using it. Some use more filters, others use a fine metal filter like for espresso (Prism). There are people who leave cold water overnight and make cold brew, or who place it on a mug with the filter attached and the plunger removed. A popular method is inverted: you assemble the plunger with the filter removed and leave it standing upside down on the counter, then turn it over onto the server to press it.
Depending on what you want, you can make coffee similar to drip coffee (15g finely-medium ground coffee, 220g hot water in two minutes) or more concentrated, similar to moka pot (20g finely ground coffee, 60g water with lots of agitation).
What you absolutely need:
- Aeropress
- Ground coffee
- Scale
- Mug
- Filter (paper or dedicated metal)
"Filter coffee" recipe
Use:
- 18g fine-medium ground coffee
- 200g water at 90-92°C
- Two paper filters
- Inverted Aeropress
Preparation: Bring water to a boil. Weigh the coffee and grind it if necessary. Prepare the Aeropress: insert the plunger slightly into the chamber and place it inverted on a scale. Place two paper filters on the cap and wet them, then set it aside but within reach. Pour the ground coffee into the Aeropress chamber.
Extraction: Pour 100ml of water quickly and simultaneously start the timer. Stir with the dedicated paddle back and forth from top to bottom, then from left to right in the same manner. Wait until 30s and pour the remaining water up to a total of 200g, this time with a medium flow. Attach the cap with the two filters and secure it. Flip the Aeropress onto the mug into the extraction position. Wait until the timer shows 1:30 and press the plunger with appropriate force to finish at 2:00.
Espresso
Espressoul is like a coffee syrup, intense, concentrated, more of an ingredient than a standalone drink. That's why you'll find it most often in milk-based preparations or diluted with water.
It's not the easiest method, but when done well, it has a round body, acidity balanced by sweetness, and a long, pleasant aftertaste.
One important detail: its intensity makes it difficult to decipher for those unfamiliar with it. It takes months of regular tasting to truly understand it.
How does it work?
The specific character of espresso comes from the combination of fine grind and high pressure: together with hot water and suddenly released carbon dioxide, it "washes" more oils from the coffee than any other method. The result is that dense, aromatic syrup, with a texture that no other brewing method can replicate.
The key to good espresso lies in the uniformity of extraction, meaning extracting all particles as evenly as possible. When particles are extracted unevenly, some are over-extracted (bitter), others under-extracted (sour), and the taste in the cup reflects exactly that.
That's why every detail in the routine matters: straight tamping, clumps broken up with WDT, dry basket before extraction, and extraction started immediately after mounting the portafilter.
Espresso is also a method sensitive to variables. Coffee density, roast level, room humidity; all these factors influence extraction and require you to adjust. It's not a fixed recipe, but a starting point that you refine with each cup.
Necessary equipment:
- Espresso machine with an unpressurized basket
- Grinder capable of fine grinding, with fine adjustment of the distance between the burrs (the most important piece of equipment; the better it is, the more uniform the grind and the more predictable the recipes)
- Scale is mandatory; extraction stops by weight, never by time
- Tamper
Parameters & how to prepare
- Coffee in portafilter: 18g
- Coffee in cup: 36–42g (recommended ratio 1:2.2 → 18g/40g)
- Grind: Fine, adjusted to taste
- Temperature: 89–95°C (for our coffees, ideally 92–93°C)
- Pressure: 9 bar (industry standard)
- Tamping: 10–30 kg
- Extraction time: 20–35s
The recipe is noted as: in/out/time, e.g.: 18g/40g/25s
How to prepare
- Turn on the espresso machine to heat up
- Weigh 18g of coffee beans and grind them
- Let water run for a few seconds with the portafilter attached, then heat and rinse it
- Remove the portafilter, wipe it well until the basket is perfectly dry
- Pour the ground coffee into the basket, level it with gentle movements, then tamp straight
- Place the cup on the scale, set it to zero
- Attach the portafilter with delicate movements; if you force it, the puck can detach and compromise the extraction
- Start the extraction immediately after attaching
- Stop ~2g before the desired amount (if you want 40g → stop at 38g)
Pro tip: Change one parameter at a time. If you extracted 18g/40g/22s and the coffee seems over-extracted, increase the amount of coffee; you will get something like 18.5g/40g/26s.
