Make it well

Boil water to 93–96°C (200–205°F)

A few degrees below boiling keeps the extraction clean.

Pre-wet your filter

Rinse the paper filter to remove papery taste and preheat the vessel.

Add 22g of ground coffee

Use a medium-fine grind — about the texture of sea salt.

Bloom (0:00–0:45)

Pour 45g of water in a slow spiral. Wait 30–45 seconds for CO₂ to off-gas.

Pour in thirds (0:45–3:00)

Add water in 3–4 steady pours, keeping the bed saturated without overflowing.

Let drain (3:00–4:00)

Total drawdown should finish between 3–4 minutes. Adjust grind if needed.

Heat water to 93°C (200°F)

Add 30g coarsely ground coffee

A coarse, even grind prevents over-extraction and a gritty cup.

Pour 450g water, stir once

Ensure all grounds are saturated.

Place lid (plunger up), steep 4 minutes

Don't plunge yet — the lid traps heat.

Break the crust, skim foam

Stir the top layer, scoop off the foam and loose grounds with a spoon.

Plunge slowly (20–30 seconds)

Steady, even pressure. Pour immediately — don't let it sit or it over-extracts.

Dose 18g into a clean, dry basket

Consistent dosing is the foundation of repeatable shots.

Tamp level at 15–20kg pressure

An even tamp prevents channeling.

Aim for 9 bars of pressure

Standard for Huila washed — try 6–7 bars for honey or natural process lots.

Target 25–30 second extraction

Pull to 36g yield. Adjust grind finer if too fast, coarser if too slow.

Rest and taste

A good Huila espresso shows stone fruit and milk chocolate with a clean finish.

Grind 60g coffee extra coarse

Coarser than French press — almost like rough gravel.

Combine with 480g cold water

Filtered water makes a noticeable difference here.

Stir to saturate, cover

Make sure all grounds contact water.

Refrigerate 12–18 hours

12 hours = lighter, brighter. 18 hours = fuller, heavier body.

Filter through a fine mesh or paper

Double-filter for a very clean result.

Dilute 1:1 with water or milk to serve

Cold brew concentrate is intense — most people dilute before drinking.