HISTORICAL 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.
16 gr dry
39 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 13
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.11 / 22.21%.
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 %.
18 gr dry
38 gr liquid
27 seconds
Machine: Marzocco mini
Mill: Mazzer Luigi spa
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.47 / 19.99 %.
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
30 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 13.5
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.63 / 21.53 %.
20 gr dry
42 gr liquid
35 seconds
Machine: La Marzocco, Micra
Mill: Mythos one
Recommended mineral water: Lanjarón
TDS and extraction percentage: 10.04 / 21.96%.
17 gr dry
40 gr liquid
33 seconds
Machine: Sage Barista Pro
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.19 / 24.47%.
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%.
16.5 gr dry
37.5 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 12.5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.24 / 21.01 %.
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 %.
17.5 gr dry
38 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 7
Grinding time: 17s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.35 / 20.30%.
16.5 gr dry
40 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 14 seconds
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.42 / 22.84 %.
16 gr in dry
39.5 gr in liquid
26 seconds
Machine: Sage, Barista Pro
Number of grinds: 12
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.00%/ 22.22%
16.5 gr dry
38 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 14
Grinding time: 12.5s
Recommended mineral water: Lanjarón
TDS and percentage of extraction: 9.68 / 22.29 %.
18 gr dry
41 gr liquid
25 seconds
Machine: Marzocco Micra
Mill: Fellow Opus
Grinding number: 2III
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.13 / 21.08 %.
18.5 gr dry
39.5 gr liquid
29 seconds
Machine: Marzocco Micra
Mill: Fellow Opus
Number of grinds: 3
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.46 / 21.04 %.
18 gr in dry
37.5 gr in liquid
26 seconds
Machine: Sage barista Pro
Number of grinds: 12
Grinding time: 12.5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.37 / 20.33%.
20 gr in dry
42 gr in liquid
34 seconds
Machine: La Marzocco mini line
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.36% / 20.22%.
16.5 gr dry
39 gr liquid
25 seconds
Machine: Sage Barista Pro
Number of grinds: 13
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and extraction percentage: 8.90 / 21.64%.
16.5 gr dry
38.5 gr liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 10
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.08 / 21.8%.
Method: Aeropress
Grinder: Fellow Ode al number 5.1
Recommended mineral water: Lanjarón
We have used 12 grams of coffee for 180 grams of water at a temperature of 91º
We add the water in 2 pours. First pour 60 grams, wait 45 seconds and then pour the rest of the water until reaching 180 grams. The total infusion time should be 2 minutes and 30 seconds, achieving with this recipe a TDS of 1.34% and an extraction percentage of 20.47%.
Method: Aeropress
Grinder: Fellow Opus to number 6I
Recommended mineral water: Bezoya
We have used 17 grams of coffee per 240 grams of water with an extra bypass of 30 grams of water at a temperature of 93º
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water to reach 240 grams
The total infusion time should be 2:00 minutes, achieving with this recipe a TDS of 1.30% and an extraction percentage of 21.01%.
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 Opus to number 8I
Recommended mineral water: Lanjarón
We have used 16.5 grams of coffee per 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 3:00 minutes, obtaining with this recipe a TDS of 1.31% and an extraction percentage of 19.55%.
Method: V60
Grinder: Fellow Ode #7
Recommended mineral water: Lanjarón
We have used 20 grams of coffee per 300 grams of water.
We add the water in 5 pours, 60 grams every 30 seconds
The total infusion time should be 4.20 minutes.
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: OREA
Mill: Fellow Ode to number 5II
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 240 grams of water at a temperature of 96º
We add the water in 3 pours. First pour 60 ml wait 40 seconds, the second pour add 100 ml of water and then at 1:10 pour the rest of the water to reach 240ml. The total time of infusion should be 2:18. obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%.
Method: Origami
Grinder: Fellow Ode to number 6II
Recommended mineral water: Lanjarón
We have used 16.5 grams of coffee for 265 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 70 grams, wait 30 seconds and then pour the rest of the water until reaching 265 ml. The total infusion time should be 2:35 minutes, obtaining with this recipe a TDS of 1.25% and an extraction percentage of 19.79%.
Method: OREA
Mill: Fellow Ode to number 8I
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 240 grams of water at a temperature of 96º
We add the water in 3 pours. First pour 70 ml wait 35 seconds, the second pour add 70 ml of water at 1:10 and then pour the rest of the water until reaching 240ml. The total time of infusion should be 1:40. obtaining with this recipe a TDS of 1.22% and a percentage of extraction of 19.52%.
Method: V60
Mill: Fellow Opus to number 7III
Recommended mineral water: Lanjarón
We have used 16 grams of coffee for 240 grams of water at a temperature of 96ºC
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 3:20 minutes, achieving with this recipe a TDS of 1.40% and an extraction percentage of 19.87%.
Method: OREA
Mill: Fellow Ode al number 6I
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 80 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 1:55 minutes, achieving with this recipe a TDS of 1.40% and an extraction percentage of 19.87%.
Method: OREA
Grinder: Fellow Ode al number 6
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 240 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 80 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 2:15 minutes, achieving with this recipe a TDS of 1.39% and an extraction percentage of 21.09%.
Method: Aeropress
Grinder: Fellow Ode to number 4
Recommended mineral water: Lanjaron
We have used 16 grams of coffee for 260 grams of water with a bypass of 15 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 80 grams, wait 40 seconds and then pour the rest of the water until we reach 260 grams, once the infusion is finished we add 15 grams of bypass. The total infusion time should be 2:25 minutes, obtaining with this recipe a TDS of 1.29% and an extraction percentage of 19.47%.
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 5I
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 256 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 256ml. The total infusion time should be 3:05 minutes, achieving with this recipe a TDS of 1:25% and an extraction percentage of 20.17%.
Method: V60
Mill: Fellow Opus to number 7III
Recommended mineral water: Lanjarón
We have used 16 grams of coffee for 250 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 250 grams. The total infusion time should be 3:00 minutes, achieving with this recipe a TDS of 1.32% and an extraction percentage of 20.33%.
Method: V60
Mill: Fellow Ode to number 6II
Recommended mineral water: Bezoya
We used 18 grams of coffee for 288 grams of water at a temperature of 93º
We added the water in 3 pours. Of 90 grams each every 30 seconds, the total infusion time should be 3.40 minutes, obtaining with this recipe a TDS of 1.30 % and an extraction percentage of 21.17%.
Method: Kalita Wave
Grinder: Fellow Ode to number 4.2
Recommended mineral water: Lanjarón
We have used 18 grams of coffee for 250 grams of water at a temperature of 92º
We add the water in 2 pours. First pour 70 grams, wait 45 seconds and then pour the rest of the water to reach 250 grams. The total infusion time should be 2 minutes and 30 seconds, achieving with this recipe a TDS of 1.50% and an extraction percentage of 22.45%.
Method: OREA
Mill: Fellow Ode al number 6
Recommended mineral water: Lanjarón
We have used 15 grams of coffee per 240 grams of water at a temperature of 96º.
Add the water in 3 pours. First pour 70 ml wait 40 seconds, the second pour add 85 ml of water and then at 1:20 pour the rest of the water to reach 240ml. The total time of infusion should be 2:10. obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%.
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: OREA
Mill: Fellow Ode to number 5II
Recommended mineral water: Lanjarón
We have used 15 grams of coffee for 240 grams of water at a temperature of 96º
We add the water in 3 pours. First pour 60 ml wait 40 seconds, the second pour add 100 ml of water and then at 1:10 pour the rest of the water to reach 240ml. The total time of infusion should be 2:18. obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%.
Method: Aeropress
Mill: Fellow Ode to number 5III
Recommended mineral water: Lanjarón
We have used 16.5 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 reaching 260 grams. The total infusion time should be 2:10 minutes, obtaining with this recipe a TDS of 1.26% and an extraction percentage of 19.43%.
Method: V60
Grinder: Fellow Ode to number 6
Recommended mineral water: Lanjarón
We have used 17 grams of coffee for 270 grams of water at a temperature of 96º
We add the water in 3 pours. First pour 60 ml wait 30 seconds, the second pour add 105ml of water at 1:00 and then pour the rest of the water until we reach 270ml. The total infusion time should be 2:40. obtaining with this recipe a TDS of 1.26% and an extraction percentage of 20.01%.
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%.
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%.