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Precision Fermentation · Türkiye

One Science · Nine Methods

Brewing is no accident.

There is physics behind every method. There is a choice behind every cup. nunchi coffee makes that choice with science — and offers you a guide to do the same.

Core Principle

Coffee changes with time.

Everything inside a cup of coffee — aroma, acidity, body, bitterness — is determined by the contact time between water and bean. In espresso, that's twenty-five seconds. In cold brew, twenty-four hours. The same bean produces an entirely different cup under each.

PRESSURE · 9 BAR

Espresso

Italy, 1901. All of coffee's intensity, in the shortest possible moment.

Espresso is more than a method — it's a texture. Hot water passes through finely ground coffee at nine bars of pressure in twenty-five seconds. The result: a dense body, crystallized aromatics, a velvet crema.

SECONDS · CONTACT TIME

Grind
Extra-fine — Fine
Water temp
85–94 °C
Dose
7–7.5 g (single shot)
Pressure
9 bar (15–20 kg tamp)

Flavor Profile

Body5 / 5
Clarity3 / 5
Acidity4 / 5
Sweetness4 / 5
View recipe

Modern specialty standard

Dose: 18 g · Yield: 36 g · Total: 25–28 s

  1. Pre-infusion: 5–8 s at 3–6 bar
  2. Main extraction: 20–25 s at 9 bar
  3. Group head temperature: 92 °C

WDT (Weiss Distribution Technique) — stir the puck vertically with 0.4 mm wires to prevent channeling.

Tamping — 15–18 kg of consistent, level pressure.

Bottomless portafilter — use it to diagnose flow.

Common Mistakes

  • Uneven tamp → channeling, weak shot
  • Grind too fine → choked pressure, bitterness
  • Cold group head → sour, under-extracted shot

Recommended Bean

  • Medium-dark roast, rested 7–14 days. nunchi's fermented bean brings acidic brightness and complexity to the fore in espresso.

STEAM PRESSURE · 1–2 BAR

Moka Pot

Italy, 1933. The pressure Bialetti brought into the home.

The moka pot is the espresso machine's rustic sibling. Steam rising from the bottom chamber passes through the bean and carries concentrated coffee into the top chamber. Not espresso — but a close relative.

MINUTES · CONTACT TIME

Grind
Fine — Medium-coarse
Water temp
98–99 °C (during brew)
Dose
11 g · 100 ml yield
Pressure
1–2 bar

Flavor Profile

Body4 / 5
Clarity2 / 5
Acidity2 / 5
Sweetness4 / 5
View recipe

James Hoffmann cold-start

Cold filtered water · loosely packed · medium heat

  1. Fill the bottom chamber with COLD filtered water up to the safety valve.
  2. Add loosely packed coffee to the basket — do not press it down.
  3. Screw the top chamber on tightly.
  4. Heat over medium flame. When the first hiss arrives, lower the heat.
  5. Gentle bubbling → slight slowing → turn off the heat.
  6. Run the bottom chamber under cold water. Extraction stops immediately.
  7. Pour carefully and serve.

Hot start → the coffee gets thermally shocked → burnt taste.

Cold start → slow, balanced → a markedly cleaner cup.

Common Mistakes

  • Grind too fine → blockage, gurgling noise
  • Heat too high → metallic, burnt taste
  • Not cooling the bottom chamber → extraction continues, becomes bitter

Recommended Bean

  • Medium-dark roast. Brazil, Indonesia, or nunchi's fermented blend.

HYBRID · PRESSURE + IMMERSION

AeroPress

USA, 2005. Looks like a children's toy. Spawned a world championship.

The AeroPress combines immersion with pressure. Coffee steeps in water, then a piston pushes it through a paper filter at light pressure. The result: the cleanness of espresso, the complexity of pour-over.

MINUTES · CONTACT TIME

Grind
Fine
Water temp
88–94 °C
Dose
17 g · 225 ml yield
Pressure
0.35–0.75 bar (hand)

Flavor Profile

Body3 / 5
Clarity4 / 5
Acidity4 / 5
Sweetness4 / 5
View recipe

Tetsu Kasuya WAC 2016

World AeroPress Champion

Dose: 17 g · Water: 240 ml · 94 °C · Standard orientation

  1. 0:00 — pour 240 ml of water, wait 50 s
  2. 0:50 — stir vigorously for 10 s
  3. 1:00 — press slowly over 60 s
  4. Total: 2:00

Inverted method

Dose: 17 g · Water: 240 ml

  1. Set the AeroPress upside-down (piston at the bottom, chamber on top).
  2. Place the filter in the cap and rinse it with hot water.
  3. Add 17 g of finely ground coffee.
  4. Pour 240 ml of water and wait 30 s.
  5. Stir vigorously (5 s).
  6. Screw on the cap; at 1:30 invert it onto the cup.
  7. Press slowly over 30–60 s.

Common Mistakes

  • Grind too fine → piston resistance, bitterness
  • Press too fast → muddy cup
  • Filter not rinsed → paper taste

SUSPENSION

Turkish Coffee

Istanbul, 16th century. Five centuries of tradition in a single cup.

Turkish coffee stands apart from every other method. The bean is never filtered out; it stays in the liquid. The grind is so fine it has the texture of powder — between 50 and 150 microns, about a third the size of espresso. The cezve goes on the heat with the water and the coffee; the foam rises, settles, and rises again. The grounds remain at the bottom of the cup, becoming a canvas for fortune-telling.

MINUTES · CONTACT TIME

Grind
Extra-fine (powder)
Water temp
Low–medium heat, never boiling
Dose
5–7 g per cup, cold water
Pressure
Atmospheric

Flavor Profile

Body5 / 5
Clarity1 / 5
Acidity2 / 5
Sweetness4 / 5
View recipe

The traditional method

Cezve · cold water · powder grind · medium heat

  1. Add cold filtered water to the cezve (~80 ml per cup).
  2. Add one teaspoon (5 g) of powder-fine coffee per cup.
  3. Add sugar to taste: plain · lightly sweet · medium · sweet.
  4. Stir — let a muddy paste form at the bottom of the cezve.
  5. Cook over medium heat. DO NOT STIR.
  6. When the first foam rises (3–4 min), lift the cezve off the heat. Distribute the foam between the cups with a spoon.
  7. Return the cezve to the heat. On the second rise, pour the remaining liquid into the cups. Let the grounds remain in the cezve.

Foam science: ultra-fine particles form a suspension in the hot liquid; steam is trapped; the colloidal structure stabilizes the foam. This is the hallmark of a properly made Turkish coffee.

Modern specialty: light-roast Turkish coffee has emerged in recent years. Controlled fermentation (nunchi's approach) yields a complex, balanced Turkish coffee even at light roast.

Pro Tips

  • Copper cezve: traditional, the best heat distribution, gains beauty with patina.
  • Brass: economical, similar performance.
  • Stainless steel: modern, durable, less of the traditional feel.

PERCOLATION · CONICAL

V60 Pour-Over

Japan, 2005. The quiet champion of specialty coffee.

The V60 runs on gravity. Hot water passes through finely ground coffee; the paper filter holds back the oils, leaving a clear cup. Most World Brewers Cup champions win on this method.

MINUTES · CONTACT TIME

Grind
Medium — Fine
Water temp
92–95 °C
Dose
17–21 g · 250–260 ml yield
Bloom
30 s / 30 ml

Flavor Profile

Body2 / 5
Clarity5 / 5
Acidity5 / 5
Sweetness4 / 5
View recipe

Tetsu Kasuya 4:6

World Brewers Cup 2016

Dose: 20 g · Water: 300 ml · 93 °C

  1. 0:00 → 40 g of water (bloom), wait 45 s
  2. 0:45 → bring up to 100 g (60 g more)
  3. 1:30 → bring up to 150 g (50 g more)
  4. 2:45 → bring up to 200 g (50 g more)
  5. 4:00 → bring up to 300 g (100 g more)
  6. 4:30 → stop; the dripper keeps drawing for 30+ s

First 40% of water: sweetness/acidity balance.

Last 60% of water: body and strength.

James Hoffmann standard

Dose: 17 g · Water: 260 ml · 92 °C

  1. 0:00 → 60 ml bloom
  2. 0:45 → slowly pour up to 260 ml (center → outward spiral)
  3. 1:45 → pouring ends
  4. 3:30–4:00 → cup fully drawn down

Pro Tips

  • Rao spin: gently rotate the dripper for 2 s after the bloom. Redistributes fines.
  • Always rinse the paper filter — paper taste is especially noticeable on light roasts.

PERCOLATION · THICK FILTER

Chemex

USA, 1941. An icon born of laboratory glass.

The Chemex uses the thickest paper filter in pour-over (20–30 microns). It captures all the oils; the result is one of the cleanest, brightest cups available. The glass form has been in MoMA's collection since 1958.

MINUTES · CONTACT TIME

Grind
Medium — Coarse
Water temp
92–94 °C
Dose
50–60 g (6-cup) · 800 ml yield
Bloom
30 s

Flavor Profile

Body1 / 5
Clarity5 / 5
Acidity4 / 5
Sweetness5 / 5
View recipe

Modern specialty

Dose: 40 g · Water: 600 ml · 93 °C

  1. Fold the filter (the 3-layer side faces the pouring spout).
  2. RINSE WITH PLENTY OF HOT WATER (clears paper dust + warms the glass).
  3. Add 40 g of medium-coarse grind, level it.
  4. 100 ml bloom, wait 40 s.
  5. Center-out spiral pour in 3 stages: 1:00→200 ml · 2:00→400 ml · 3:00→600 ml.
  6. Total: 4:30–5:30

Chemex paper is 2× thicker than V60's, producing a slower flow; the coarser grind compensates.

Un-rinsed filter → paper taste, especially noticeable on light roasts.

FULL IMMERSION · METAL FILTER

French Press

Italy, 1929 (patent). Switzerland, 1950s (widespread adoption).

The French press is the simplest method, and the one most often done wrong. Coffee steeps in water for exactly 4 minutes. The metal filter lets oils through; the result is rich, oily — paradise for oil lovers.

MINUTES · CONTACT TIME

Grind
Coarse
Water temp
95 °C
Dose
7–8 g per cup · 200–220 ml yield
Pressure
0 bar

Flavor Profile

Body5 / 5
Clarity2 / 5
Acidity2 / 5
Sweetness4 / 5
View recipe

James Hoffmann (2019 update)

Dose: 30 g · Water: 500 ml · 93 °C

  1. Pre-warm the French press with hot water, then discard.
  2. Add 30 g of coarsely ground coffee.
  3. Pour 500 ml of water IN ONE GO. Wet every grain.
  4. After 30 s, stir the crust on the surface (once only).
  5. Steep for exactly 4:00. DO NOT INTERFERE.
  6. At 3:45, slowly press the plunger down (over 30 s).
  7. At 4:00 pour into cups immediately. Leave the grounds in the press.

Coarse grind is critical: 4 min immersion + fine grind = over-extraction + bitterness.

Slow plunger: pressing fast disturbs fines → muddy cup.

Pour immediately: liquid resting on the grounds turns bitter.

VACUUM · THEATRICAL

Siphon (Vacuum Pot)

1800s, multi-cultural invention. Coffee's laboratory.

The siphon runs on steam pressure and vacuum. The bottom chamber heats, water rises and contacts the bean; when the heat is cut, the resulting vacuum draws the brewed coffee back through a glass filter. The most visually striking method — a classic of barista demonstrations.

MINUTES · CONTACT TIME

Grind
Medium — Fine
Water temp
95 °C
Dose
28 g · 400 ml yield
Pressure
0.8 bar vacuum

Flavor Profile

Body3 / 5
Clarity5 / 5
Acidity4 / 5
Sweetness5 / 5
View recipe

Hario Syphon classic

Dose: 20 g · Water: 240 ml

  1. 240 ml of cold filtered water in the bottom chamber.
  2. Heat with the burner (gas preferred, for even heat).
  3. Seat the filter firmly in the top chamber.
  4. When the water rises into the top (~30–45 s), add 20 g of medium grind.
  5. Stir gently 2–3 times.
  6. Brew for 1:00.
  7. Turn off the heat. The vacuum draws the coffee back into the bottom (30–60 s).
  8. Remove the top chamber and serve.

COLD IMMERSION · LONG TIME

Cold Brew

The method where time replaces heat.

Cold brew is made by long immersion in cold water. The low temperature prevents the oxidation of chlorogenic acids (a source of bitterness in coffee). The result: natural sweetness, low acidity, a smooth cup.

HOURS · CONTACT TIME

Grind
Extra-coarse
Water temp
3–5 °C
Dose
52–60 g · 600 ml yield
Time
8 / 12 / 24 hours

Flavor Profile

Body4 / 5
Clarity3 / 5
Acidity2 / 5
Sweetness5 / 5
View recipe

Concentrate recipe

Dose: 100 g · Water: 400 ml · Time: 16 hours

  1. Place 100 g of coarsely ground coffee in a vessel.
  2. Add 400 ml of room-temperature filtered water.
  3. Stir gently. Wet every grain.
  4. Cover and rest at room temperature for 16 hours.
  5. Strain through cloth first, then through a paper filter.
  6. Bottle the concentrate. Keeps in the refrigerator for 2 weeks.

Service: concentrate + water (1:1) → standard cold brew. + milk → cold brew latte. + tonic → an espresso-tonic alternative.

Room temperature: 12 hours is enough — slightly higher extraction. Refrigerator: 24 hours — a cleaner cup.

Nitro cold brew: N₂ is injected for a cascade effect and a cream-like texture. A pub-coffee experience.

Background science

The four variables behind every cup.

Choosing a method matters. But what truly shapes the result is these four parameters.

Grind

A coffee's surface area scales exponentially with grind fineness. But the real issue isn't fineness — it's distribution. Professional grinders like the EK43, with their 45-degree geometry, produce a narrow distribution: almost no fines (too small) and almost no boulders (too large).

Fines over-extract (astringent) · boulders under-extract (sour).

Temperature

Extraction rate rises exponentially with temperature, per the Arrhenius equation. Light-roast beans want 96–98 °C; dark roasts must stop at 90–93 °C. Cold brew, at 20 °C, trades temperature for time — 16 to 24 hours of it.

Light 96–98 · Medium 93–95 · Dark 90–93 · Cold 20 + time.

Water — 98% of the cup

Coffee is 98% water. Its mineral composition determines the result. Calcium gives full body; magnesium brightens acidity; bicarbonate buffers — too much flattens, too little produces an over-acidic cup.

TDS 150 ppm · Hardness 68 mg/L · Alkalinity 40 max · pH 7.0 (SCA standard).

Contact time

The extraction curve is not linear. First minute: CO₂, acids, sugars, fruit. 1–3 min: caramel, Maillard. 3+ min: quinic acid, tannins. A good method stops the curve at exactly the right inflection.

Golden zone: 18–22% extraction yield · 1.15–1.45% TDS (SCA Brewing Control Chart).

Go deeper

You understand the method. Now meet the bean.

nunchi coffee's fermentation process is grounded in scientific work conducted in collaboration with Istanbul University. Eight articles — from process characterization to mycotoxin safety — live in the Science Center.

Science CenterBrowse the collection