The third wave of coffee
November 25th, 2025
ORGANIZERS OF THE BIGGEST COFFEE FESTIVALS IN PORTUGAL
ENVIO GRÁTIS PARA PORTUGAL EM COMPRAS >50€ * | CUPÃO: PAINATAL2025
ORGANIZERS OF THE BIGGEST COFFEE FESTIVALS IN PORTUGAL
ENVIO GRÁTIS PARA PORTUGAL EM COMPRAS >50€ * | CUPÃO: PAINATAL2025
Source: Ethiopia, Yirgacheffee
Farm: Wote Konga
Process: Natural
Variety: Heirloom
Altitude: 2200 m
Toaster: 7G Roaster
1. Heat the water to 93ºC;
2. Prepare the V60, filter and server. Wet the filter with water so that it adheres well to the surface;
3. Grind 20g of coffee - medium grind;
4. Discard the server water that was used to wet the filter;
5. Place the ground coffee in the filter and pour 50g of water in 5" over the coffee with circular movements from the center outwards. Make sure the water covers all the coffee;
6. Wait for up to 1' of infusion;
7. Pour up to 250g of water over the coffee, with circular movements, at a speed of 6 grams of water per second, until 1'30".
8. Wait until 2'30".
9. Pour up to 300g of water over the coffee, with the flow in the center, at a speed of 6 grams of water per second, until 2'40".
10. Gently shake the V60 in a circular motion to settle the coffee bed.
11. Use when the coffee grounds have no water in them.
PRO TIP: If you feel the acidity and bitterness coming on too strongly, the extraction is probably unbalanced. Repeat the recipe with a slightly coarser grind.
The best Portuguese coffee in 24 days of Christmas.
The first units have already sold out - this is the last chance to secure your Tasteology × Sibarist Advent Calendar.
24 coffees, 24 roasters, 24 days to celebrate.
Only 20 left in stock
Deliveries in 24 working hours.
Tasteology x Sibarist
24 unique specialty coffees, 24 Portuguese roasters - one every morning until Christmas.
Limited edition. Get your advent now.
2 Responses
Good morning,
The 300g of water is either measured beforehand or while we're pouring the water over the coffee, measuring it on the scale.
We weigh the water with the scale during extraction, i.e. you have to put the server and the V60 on a scale to monitor the extraction. You can weigh it beforehand (this would be ideal in terms of energy sustainability) but always with a margin, because what counts is the water you actually pour over the coffee.