Brew guide

Our favorite recipes

Every coffee, water, palate, setup and burr is different, but we find these recipes the best for a wide range of brewing conditions.

Recipe 1

CETO Standard

Anything funk 1.5/5 and under that isn't a decaf.

Brewer
V60 + Cafec Abaca filters
Grind
Medium-fine · 550 µm (64mm SSP MP) · 20 clicks C40
Water
⅓ Third Wave Water Classic
Temp
92°C
Ratio
12.5 g : 200 g
Total time
2:45
  1. Bloom with 40 g for 30 seconds.
  2. Second pour: 40 g at ~10 ml/s, spout close to the bed, circular. Take the kettle off the base.
  3. Pours 3–5: 40 g each, just before the water drains and exposes the bed. Last pour lands just before 2:00.
  4. Drawdown finishes around 2:30–3:00.
  5. Flash chill to lukewarm (≈50°C) and enjoy.
The details

Gear: plastic V60, Cafec Abaca filters and a Hyper Chiller (or the biggest bit of thermal mass you can freeze and brew into). Flash chilling has been a game changer for aroma and complexity, but you can skip it.

Water: 80 ppm GH with equal parts MgSO₄/CaCl₂, or ⅓-strength Third Wave Water Classic. Droplet folks: brew with 20 ppm GH from CaCl₂ and post-mineralise to taste.

Grind: 500–600 µm on 64mm SSP Multipurpose. Coarser end for Kenyan and Colombian coffees, finer for other African offerings.

Works on a flat-bottom brewer with fast filters too — go a little finer (we like the finer end on an Orea V4).

Recipe 2

CETO Breezy

Our more processed coffees and decafs. Turbulent but gentle on extraction.

Brewer
V60 + Cafec Abaca (or Mugen + Switch)
Grind
Medium-coarse · 700 µm (64mm SSP MP) · 23 clicks C40
Water
60 ppm GH (CaCl₂) + 30 ppm KH (KHCO₃) · or ⅓ TWW Classic
Temp
87°C
Ratio
13 g : 200 g
Total time
2:45
  1. Bloom with 40 g for a full minute.
  2. Second pour: 40 g at ~10 ml/s, spout close to the bed, circular. Take the kettle off the base.
  3. Pours 3–5: 40 g each, just before the bed is exposed. Last pour just before 2:00.
  4. Drawdown finishes around 2:45. Enjoy warm or over ice; skip the flash chill.
Cold bloom on a Switch

We like this best on a Mugen + Switch: heat your water, pour it in before grinding so it cools toward ~75°C, add the coffee, mix gently and steep 10 seconds, then open the switch for the rest of the brew. This water-first cold bloom tames off, fermenty flavors for clearer, sweeter, juicier cups. Tare and subtract 40 ml (hit 160 instead of 200) and follow the recipe from the second pour.

Deep27: same parameters with 8 g : 120 g and 6 × 20 ml pours — cleaner cups than the V60.

Recipe 3

CETO Soup

Low pressure, a long ratio and a coarser grind.

Basket
18 g
Yield
60g+ (1:3–1:4)
Grind
Coarser than usual espresso, closer to a fine filter grind in some cases. We like big flat burrs.
Peak Pressure
Less than 2 bar
Temp
88–92°C
Time
10–20 s
  1. Dose 18 g, distribute and tamp lightly.
  2. Run pre-infusion, and let her rip
  3. Stop at your desired ratio - we find anything between 1:3 and 1:4 works well.
  4. Too sour or thin: grind finer. If you build pressure, grind coarser. Don't bother with what your puck looks like! 
Water for espresso

Keep alkalinity low and some hardness: roughly 50–80 ppm GH and about 40 ppm KH. 

Easy option: 1/3 Third Wave Water's espresso machine profile. 

Happy brewing!

Brewing

Every coffee , palate , setup and burr is different but our intention with this brew guide is to help you land in the ball park of a good cup. 

Resting: We'd only recommend breaking into our coffee after 3 weeks of rest. This is a great time to get started on our washed Kenyan and Colombian offerings aswell our funky coffees across the board. The rest of our washed coffees [say our Burundi coffees] can benefit from even more rest , our preference being to start brewing them 6 weeks off roast.


1)CETO Standard

Anything 1.5/5 funk and under thats not a decaf should do well with this recipe.

Gear: Plastic v60 using Cafec Abaca Filters and a hyper chiller[or the largest bit of thermal mass you can both toss into a freezer and also brew into]. Flash chilling has been a game changer for aroma and complexity in the cup but its a step you may forego if you have to.

Water: 80ppm of GH with equal parts MgSO4/CaCl2 or 1/3rd recommended concentration third wave water classic works well enough but if you're droplet inclined , brewing with 20ppm of GH from CaCl2 and post mineralising to taste would be the approach we'd recommend.

Grind Size: 600-500 micron burr gap on 64mm SSP Multipurpose burrs. We like to stay near the coarser end of that range for our Kenyan and Colombian coffees and lean on the finer side for our African offerings. 20 clicks on a C40 would be a good starting point for hand grinders.

Temperature: 92C leaving the kettle off the base after the 2nd pour.

Recipe: 5 equal high flow rate pours [40ml each at about 10ml/s] as close as you can get your spout to the bed in a circular motion. After blooming for 30 seconds and doing your second pour , do any follow up pours just before the water drains and leaves the top of the bed exposed. We're shooting for somewhere between 2:30 to 3mins of brew time where the last pour occurs just before the 2 min mark. Flash chill till lukewarm [50C is a good temp to start sipping] and enjoy!

These general parameters with some grind size tweaking[we like to stay on the finer end with Orea V4] can also be transferred over to a negotiable flat bottom brewer with suitably fast filters.

TLDR recipe card: Standard
Brewer: V60 with abacas
Grind size: Medium-fine [550 micron 64mm ssp mp / 20 c40 clicks]
Water: 1/3 TWW classic
Temp: 92C
Ratio: 12.5/200
TBT: 2:45
5 equal yeet pours with a 30sec bloom.

2)CETO Breezy Recipe

A recipe named as such for how turbulent it can be while still being gentle on extraction. This is the recipe we would recommend for brewing our more processed offerings and decafs.

The following recipe is on the V60 for general applicability but we most enjoy this recipe on a Mugen + Switch base. Putting your water in first after its been heated to target temp and before grinding can help it cool down to near 75C [the water temp for the rest of the brew is 87C] when it comes time to put your grinds in. Mix in gently and let steep for 10 seconds before draining and leaving the switch open for the rest of the brew. This water first cold bloom really helps mitigate a lot of the off fermenty flavors you can get in these coffees giving us clearer , sweeter and juicier cups. Remember to tare and subtract 40ml [hit 160ml instead of 200] after the cold bloom to account for the first pour already being done. Follow the recipe given below from the 2nd pour onwards or entirely if you're on the V60.

Gear: Plastic v60 using Cafec Abaca Filters. We actually forego flash chilling for funk and enjoy it best warm or over ice.

Water: 60ppm of GH from CaCl2 and 30ppm of KH from potassium bicarbonate.

Grind Size: 650-700 micron burr gap on 64mm SSP Multipurpose burrs / 23 clicks on the C40.

Temperature: 87C leaving the kettle off base after the second pour.

Ratio: 13:200

Recipe: 5 equal high flow rate pours [40ml each at about 10ml/s] as close as you can get your spout to the bed in a circular motion. Let the coffee bloom for a full minute and do any follow up pours just before the water drains and leaves the top of the bed exposed. We're shooting for 2mins and 45 seconds of brew time where the last pour occurs just before the 2 min mark.


We've also really been enjoying brewing funk on the Deep27. Same parameters as these aside from the dose [8:120] and number of pours [6x20ml pours]. Makes for cleaner cups when compared to the V60.

TLDR recipe card: Breezy
Brewer: V60 with abacas
Grind size: Medium-coarse [700 micron 64mm ssp mp / 23 c40 clicks]
Water: 1/3 TWW classic
Temp: 87C
Ratio: 13/200
TBT: 2:45
5 equal yeet pours with a 1 minute bloom.


Happy brewing!