Bayati recipes
Bayati (Brazilian): chocolate and nuts. These numbers are a starting point: adjust them to your taste and your gear.
V60 · 4:6 method
Sweet
- Coffee
- 20 g
- Water
- 300 ml
- Temperature
- 92°
- Grind
- Coarse
- Time
- 3:30
- Rinse the filter with hot water, discard it, add the coffee.
- Pour 40 ml and wait 45 seconds.
- Pour 80 ml, up to 120 ml.
- Finish with 3 pours of 60 ml every 45 seconds, up to 300 ml.
- Remove the V60 at about 3:30.
The small first pour is what brings out the sweetness.
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V60 · 4:6 method
Balanced
- Coffee
- 20 g
- Water
- 300 ml
- Temperature
- 92°
- Grind
- Coarse
- Time
- 3:30
- Rinse the filter with hot water, discard it, add the coffee.
- Pour 60 ml and wait 45 seconds.
- Pour 60 ml, up to 120 ml.
- Finish with 3 pours of 60 ml every 45 seconds, up to 300 ml.
- Remove the V60 at about 3:30.
This is the starting point. Try sweet and fruity and taste the difference.
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V60 · 4:6 method
Fruity
- Coffee
- 20 g
- Water
- 320 ml
- Temperature
- 90°
- Grind
- Coarse
- Time
- 3:30
- Rinse the filter with hot water, discard it, add the coffee.
- Pour 70 ml and wait 45 seconds.
- Pour 50 ml, up to 120 ml.
- Finish with 3 pours every 45 seconds, up to 320 ml.
- Remove the V60 at about 3:30.
A big first pour and cooler water bring out acidity and fruit.
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French press
Sweet
- Coffee
- 30 g
- Water
- 450 ml
- Temperature
- Just off the boil
- Grind
- Medium-coarse
- Time
- 12 min
- Add the coffee and pour all the water at once. No stirring.
- Wait 4 minutes.
- Break the crust with a spoon and skim off the foam.
- Wait 8 more minutes for the grounds to settle.
- Lower the plunger just to the surface and pour slowly.
A stronger ratio and a longer wait give more body and sweetness.
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French press
Balanced
- Coffee
- 30 g
- Water
- 500 ml
- Temperature
- Just off the boil
- Grind
- Medium-coarse
- Time
- 9–12 min
- Add the coffee and pour all the water at once. No stirring.
- Wait 4 minutes.
- Break the crust with a spoon and skim off the foam.
- Wait 5–8 more minutes for the grounds to settle.
- Lower the plunger just to the surface and pour slowly.
James Hoffmann's method: a clean cup with no sludge.
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French press
Fruity
- Coffee
- 30 g
- Water
- 510 ml
- Temperature
- 93°
- Grind
- Coarse
- Time
- 9 min
- Add the coffee and pour all the water at once. No stirring.
- Wait 4 minutes.
- Break the crust with a spoon and skim off the foam.
- Wait 5 more minutes.
- Lower the plunger just to the surface and pour slowly.
Cooler water and a lighter ratio give a cleaner cup and brighter acidity.
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AeroPress
Sweet
- Coffee
- 15 g
- Water
- 200 ml
- Temperature
- Just off the boil
- Grind
- Medium-fine
- Time
- 3 min
- Put the AeroPress on your cup with a paper filter.
- Add the coffee and pour all 200 ml.
- Insert the plunger slightly to stop the drip.
- Wait 2 minutes.
- Give it a gentle swirl, wait 30 seconds, then press slowly over 30 seconds.
More coffee (1:13) gives a fuller body and more sweetness.
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AeroPress
Balanced
- Coffee
- 11 g
- Water
- 200 ml
- Temperature
- Just off the boil
- Grind
- Medium-fine
- Time
- 3 min
- Put the AeroPress on your cup with a paper filter.
- Add the coffee and pour all 200 ml.
- Insert the plunger slightly to stop the drip.
- Wait 2 minutes.
- Give it a gentle swirl, wait 30 seconds, then press slowly over 30 seconds.
James Hoffmann's method. If it's too heavy for you, grind one step coarser.
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AeroPress
Fruity
- Coffee
- 11 g
- Water
- 200 ml
- Temperature
- 90°
- Grind
- Medium
- Time
- 2:30
- Put the AeroPress on your cup with a paper filter.
- Add the coffee and pour all 200 ml.
- Insert the plunger slightly to stop the drip.
- Wait 1 minute 30 seconds.
- Give it a gentle swirl, wait 30 seconds, then press slowly over 30 seconds.
Cooler water and a coarser grind bring out the acidity.
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Moka pot
Sweet
- Coffee
- Full basket
- Water
- Up to the valve
- Temperature
- Boiling water
- Grind
- Fine
- Time
- 4 min
- Boil water in a kettle and fill the base up to the valve.
- Fill the basket to the rim and level it without tamping.
- Screw it shut (hold the base with a towel) and set it on low heat, lid open.
- As soon as the coffee turns pale and starts to sputter, take it off.
- Cool the base under cold water to stop the brew.
Low heat gives sweetness without a burnt taste.
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Moka pot
Balanced
- Coffee
- Full basket
- Water
- Up to the valve
- Temperature
- Boiling water
- Grind
- Fine (coarser than espresso)
- Time
- 4 min
- Boil water in a kettle and fill the base up to the valve.
- Fill the basket to the rim and level it without tamping.
- Screw it shut (hold the base with a towel) and set it on medium heat, lid open.
- As soon as the coffee turns pale and starts to sputter, take it off.
- Cool the base under cold water to stop the brew.
James Hoffmann's method: starting with boiling water stops the coffee from cooking.
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Moka pot
Fruity
- Coffee
- Full basket
- Water
- Up to the valve
- Temperature
- Boiling water
- Grind
- Fine, one step coarser
- Time
- 3–4 min
- Boil water in a kettle and fill the base up to the valve.
- Fill the basket to the rim and level it without tamping.
- Screw it shut (hold the base with a towel) and set it on medium heat, lid open.
- Take it off early, as soon as the coffee starts to turn pale.
- Cool the base under cold water to stop the brew.
If you have an AeroPress paper filter, place it under the top chamber: a cleaner cup with brighter acidity.
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Espresso · ristretto Sweet
- Coffee
- 18 g
- Water
- 27 g in the cup
- Temperature
- 93°
- Grind
- Espresso
- Time
- 20–30 s
- Dose 18 g into the portafilter, distribute and tamp evenly.
- Pull the shot and stop at 27 g in the cup.
- It should take 20–30 seconds. Faster: grind finer. Slower: grind coarser.
Ristretto 1:1.5: concentrated, syrupy and sweet.
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Espresso
Balanced
- Coffee
- 18 g
- Water
- 36 g in the cup
- Temperature
- 93°
- Grind
- Espresso
- Time
- 25–30 s
- Dose 18 g into the portafilter, distribute and tamp evenly.
- Pull the shot and stop at 36 g in the cup.
- It should take 25–30 seconds. Faster: grind finer. Slower: grind coarser.
The standard 1:2 ratio, and the base for every milk drink.
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Espresso
Fruity
- Coffee
- 18 g
- Water
- 45 g in the cup
- Temperature
- 94°
- Grind
- Espresso
- Time
- 25–30 s
- Dose 18 g into the portafilter, distribute and tamp evenly.
- Pull the shot and stop at 45 g in the cup.
- It should take 25–30 seconds. Faster: grind finer. Slower: grind coarser.
A longer ratio (1:2.5) and hotter water bring out the acidity. Too sour? Grind one step finer.
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Turkish (cezve)
Sweet
- Coffee
- 8 g
- Water
- 70 ml
- Temperature
- Cold water
- Grind
- Extra fine (Turkish)
- Time
- 3 min
- Measure the water with the cup you will drink from and pour it cold into the cezve.
- Add the coffee (and sugar if you like) and stir until wet. That is the last stir.
- Put it on the lowest heat.
- As soon as the foam starts to rise, before it boils, take it off.
- Pour the foam into the cup first, then the rest of the coffee.
Want sugar? Half a teaspoon is enough with this coffee.
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Turkish (cezve)
Balanced
- Coffee
- 7 g
- Water
- 70 ml
- Temperature
- Cold water
- Grind
- Extra fine (Turkish)
- Time
- 2–3 min
- Measure the water with the cup you will drink from and pour it cold into the cezve.
- Add the coffee (and sugar if you like) and stir until wet. That is the last stir.
- Put it on low heat.
- As soon as the foam starts to rise, before it boils, take it off.
- Pour the foam into the cup first, then the rest of the coffee.
A cezve sized to the amount you brew makes better foam.
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Turkish (cezve)
Fruity
- Coffee
- 7 g
- Water
- 70 ml
- Temperature
- Cold water
- Grind
- Between Turkish and espresso
- Time
- 2 min
- Measure the water with the cup you will drink from and pour it cold into the cezve.
- Add the coffee and stir until wet. That is the last stir.
- Put it on low heat.
- Take it off as soon as the foam starts to move, before it rises.
- Pour the foam into the cup first, then the rest of the coffee.
The specialty version: no sugar, so the fruit comes through.
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Cold brew concentrate Sweet
- Coffee
- 100 g
- Water
- 500 ml
- Temperature
- Cold water
- Grind
- Extra coarse
- Time
- 18 h
- Put the coffee in a jar, pour in the cold water and stir.
- Cover and leave it in the fridge for 18 hours.
- Strain through a paper or cloth filter.
- Dilute 1:1 with water or milk and serve over ice.
The concentrate with milk tastes sweet and chocolatey.
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Cold brew
Balanced
- Coffee
- 50 g
- Water
- 600 ml
- Temperature
- Cold water
- Grind
- Extra coarse
- Time
- 12–18 h
- Put the coffee in a jar, pour in the cold water and stir.
- Cover and leave it in the fridge for 12–18 hours.
- Strain through a paper or cloth filter.
- Serve straight over ice.
Ready to drink as is, and keeps in the fridge for up to a week.
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Japanese iced (flash brew) Fruity
- Coffee
- 20 g
- Water
- 180 ml + 140 g ice
- Temperature
- 94°
- Grind
- Medium
- Time
- 2:30
- Put 140 g of ice in the server under the V60.
- Rinse the filter and add the coffee.
- Pour 40 ml and wait 45 seconds.
- Finish to 180 ml in two or three pours.
- Swirl over the ice and drink right away.
Chilling it instantly locks in the fruit aroma, brighter than cold brew.
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