OUR RECIPES
Here you will find our history of specialty coffee recipes, carefully compiled by the Nomad Coffee team using different extraction methods such as the Aeropress, V60, and many others. This history is ideal for you to explore new ways to enjoy specialty coffee in the comfort of your home.
Each recipe has been created to bring out the best of our coffee roasted with dedication in our facilities every week. Whether you are just starting out or are an experienced barista, you will find inspiration in these recipes to perfect your technique and enjoy delicious coffee at home.
Dare to try different preparation methods and discover new ways to enjoy your coffee every day.
18 gr dry
36 gr liquid
27 seconds
Machine: La Marzocco Micra
Mill: Mythos one
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.26% / 19.49 %.
17 gr dry
38.5 gr in liquid
24 seconds
Machine: Sage Barista pro
Number of grinds: 14
Grinding time: 12s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8.60 / 20.29 %.
17 gr dry
38 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 13s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.49 / 22.10%.
17 gr dry
38 gr liquid
20 seconds
Machine: Sage, Barista Pro
Number of grinds: 15
Grind time: 11.5
Recommended mineral water: Bezoya
TDS and extraction percentage: 9.17% / 21.35%.
16 gr dry
39 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 11.5s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8.70% / 22.09%.
18 gr dry
39.5 gr liquid
27 seconds
Machine: Marzocco micra
Grinder: Eureka Atom
Grinding number: -0.5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.73 / 22.48 %.
Method: V60
Grinder: Fellow Opus to number 8
Recommended mineral water: Lanjaron
We have used 16 grams of coffee per 250 grams of water. at a temperature of 96º
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water to reach 250 ml. The total infusion time should be 2:50 minutes, achieving with this recipe a TDS of 1.25% and an extraction percentage of 20.09%.
Method: V60
Grinder: Fellow Ode to number 6I
Recommended mineral water: Bezoya
We have used 17 grams of coffee per 280 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water to reach 280 grams. The total infusion time should be 2:25 minutes, obtaining with this recipe a TDS of 1.31% and an extraction percentage of 20.46%.
Method: V60
Mill: Fellow Ode to number 6II
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 260 grams of water. at a temperature of 96º
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until 260 grams are reached. The total infusion time should be 2:55 minutes, achieving with this recipe a TDS of 1.27% and an extraction percentage of 20.90%.
Method: OREA
Mill: Fellow Ode al number 7
Recommended mineral water: Lanjarón
We have used 16 grams of coffee for 240 grams of water. at a temperature of 96º
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 2:30 minutes, achieving with this recipe a TDS of 1.38% and an extraction percentage of 19.58%.
Method: V60
Mill: Fellow Ode to number 6II
Recommended mineral water: Lanjarón
We have used 16 grams of coffee for 260 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until 260 grams are reached. The total infusion time should be 2:40 minutes, achieving with this recipe a TDS of 1.25% and an extraction percentage of 19.24%.
Method: V60
Grinder: Fellow Ode to number 5II
Recommended mineral water: Bezoya
We have used 17 grams of coffee per 240 grams of water. at a temperature of 96º
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water until we reach 240ml. The total infusion time should be 2:30 minutes, achieving with this recipe a TDS of 1.47% and an extraction percentage of 21.40%.
Method: V60
Grinder: Fellow Ode to number 6
Recommended mineral water: Bezoya
We have used 16 grams of coffee per 240 grams of water. at a temperature of 96º
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water until we reach 240ml. The total infusion time should be 2:30 minutes, obtaining with this recipe a TDS of 1.41% and an extraction percentage of 21.79%.