V60 / Pour Over
Recommended First
- Coffee
- 15 g
- Water
- 250 g
- Temperature
- 92–94°C
- Grind
- Medium
- Time
- 2:30–3:00
Highlights the fruity, sweet character and cup clarity from the double fermentation.
Brewing Guide
Brewing Methods That Fit
Recommendations to draw out the best of Sawal Coffee's double-fermented Robusta.
AeroPress
Highly Recommended
- Coffee
- 15 g
- Water
- 200–220 g
- Temperature
- 88–92°C
- Grind
- Medium–Fine
- Time
- 1:30–2:00
A smooth, sweet, and clean cup with a balanced body.
Espresso
For Bold Character
- Coffee
- 18 g
- Water
- 36–42 g (yield)
- Temperature
- 91–93°C
- Grind
- Fine
- Time
- 25–32 detik
Thick body, deep chocolate notes like brown sugar with a strong crema.
French Press
For Maximum Body
- Coffee
- 15–17 g
- Water
- 250 g
- Temperature
- 90–93°C
- Grind
- Coarse
- Time
- 4:00
The fullest body and boldest cup — made for Robusta lovers.
Moka Pot
Classic & Intense
- Grind
- Fine–Medium
An intense stovetop cup with strong chocolate character. Adjust the ratio to taste.
These are starting points. Brewing variables may need adjustment based on roast date, grinder, water, and personal preference.
Tips for the Best Brew
- Use mineral water with a TDS of 80–150 ppm.
- Weigh coffee and water for consistent results.
- Store coffee in an airtight container.
- Brew soon after grinding for optimal flavor.
