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 %.
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
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 %.
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%.
Método: OREA
Molino: Fellow Ode al número 8I
Agua mineral recomendada: Lanjarón
Hemos utilizado 15 gramos de café por 240 gramos de agua a una temperatura de 96º
Añadimos el agua en 3 vertidos. Primer vertido 70 ml esperamos 35 segundos, el segundo vertido añadimos 70 ml de agua al 1:10 y seguidamente vertemos el resto del agua hasta llegar a los 240ml. El tiempo total de infusión debería de ser de 1:40. consiguiendo con esta receta un TDS de 1,22% y un porcentaje de extracción del 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%.
Método: Aeropress
Molino: Fellow Ode al número 4
Agua mineral recomendada: Lanjaron
Hemos utilizado 16 gramos de café por 260 gramos de agua con un bypass de 15 gramos de agua a una temperatura de 96º
Añadimos el agua en 2 vertidos. Primer vertido 80 gr esperamos 40 segundos y seguidamente vertemos el resto del agua hasta llegar a los 260 gr, una vez terminada la infusión le añadiremos 15 gramos de bypass. El tiempo total de infusión debería de ser 2:25 minutos, consiguiendo con esta receta un TDS de 1.29% y un porcentaje de extracción del 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 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: 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%.
Método: V60
Molino: Fellow Ode al número 6
Agua mineral recomendada: Lanjarón
Hemos utilizado 17 gramos de café por 270 gramos de agua a una temperatura de 96º
Añadimos el agua en 3 vertidos. Primer vertido 60 ml esperamos 30 segundos, el segundo vertido añadimos 105ml de agua al 1:00 y seguidamente vertemos el resto del agua hasta llegar a los 270ml. El tiempo total de infusión debería de ser de 2:40. consiguiendo con esta receta un TDS de 1,26% y un porcentaje de extracción del 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%.