THE RECIPE
Ratio: 1:15.6 - 1:16.6
(15.0g - 16.0g coffee / 250g water)
*Adjust parameters slightly based on the specific coffee.
Water Temperature: 90°C - 93°C
*Use soft mineral water (e.g., Crystal Geyser) or Third Wave Water at 100ppm.
Grind Size: Medium-Coarse
(Mahlkönig EK43: 11 - 13 / Comandante: ~22 clicks)
The Method
Use a Fellow Prismo attachment with a metal mesh and a rinsed paper filter. Pour continuously and directly onto the coffee grounds until the scale reaches exactly 250g.
Total Brew Time
Steep the coffee for 2:00 to 3:30 before starting a slow, gentle press. Aim to finish the brew between 3:30 and 4:30 for a perfectly balanced cup.
RESTING & DEGASSING
While our pour-over methods peak between 45 to 80 days of resting, this AeroPress and Prismo method works differently. This immersion system beautifully highlights the vibrant acidity and rich fruit notes of the coffee, making it perform exceptionally well even with fresher roasts—just 10 to 14 days post-roast. When brewing fresh coffee, try extending the steep time to hit a total brew time of 4:30 to unlock maximum sweetness and texture.
