The Complete Brew Guide

Every bag of Cleric Roasts coffee is roasted to order by Sergio on an Aillio Bullet R1 in a Scandinavian light profile — designed for clarity, sweetness and a clean finish. These recipes are the starting point. Adjust to your equipment, your water, and your taste.

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Chemex

The Chemex is one of the most elegant expressions of filter coffee — a vessel that rewards patience and precision. Its thick bonded filter removes oils and fine particles, producing a cup of exceptional clarity.

Parameters: 30g coffee · 500ml water · 93°C · Medium-coarse grind

1. Place a folded Chemex filter in the brewer, triple-layered side facing the spout. Rinse thoroughly with hot water, then discard the rinse water.
2. Add 30g of medium-coarse ground coffee. Give the Chemex a gentle shake to level the bed.
3. Start your timer. Pour 60ml of water in slow, even circles to saturate the grounds. Allow to bloom for 30–45 seconds.
4. Continue pouring in steady pulses, keeping the water level consistent. Add water in stages until you reach 500ml total. Total brew time: 4–5 minutes.
5. Remove the filter, give the Chemex a gentle swirl, and serve.

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Pour Over / V60

The V60 demands attentiveness — small adjustments in grind, pour speed, and timing shape the final cup dramatically. Master the technique and it rewards you with a bright, nuanced brew.

Parameters: 15g coffee · 250ml water · 93°C · Medium grind

1. Place a rinsed filter in the V60 over your cup or server. Add 15g of ground coffee and level the bed.
2. Start your timer. Pour 30ml of water to bloom. Wait 30 seconds.
3. Pour steadily in slow spirals, working from the centre outward. Avoid pouring directly onto the filter walls.
4. Continue adding water in pulses until you reach 250ml. Target total brew time: 2:30–3:00 minutes.
5. Allow the drawdown to complete. Serve immediately.

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French Press

The French Press is forgiving and full-bodied — immersion brewing extracts oils and texture that paper filters hold back, producing a rich, satisfying cup with natural weight.

Parameters: 30g coffee · 500ml water · 94°C · Coarse grind

1. Preheat the French Press with hot water, then discard. Add 30g of coarsely ground coffee.
2. Start your timer. Pour all 500ml of water evenly over the grounds. Stir gently to ensure full saturation.
3. Place the lid on top — plunger up — and steep for 4 minutes.
4. Press the plunger down slowly and steadily. Do not force it.
5. Pour immediately to avoid over-extraction. The coffee tastes best served right away.

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AeroPress

The AeroPress is the most versatile brewer in the specialty toolkit — compact, forgiving, and endlessly adaptable. Sergio's approach favours a clean, concentrated cup with a smooth finish.

Parameters: 16g coffee · 120ml water · 85°C · Medium-fine grind

1. Place a paper filter in the AeroPress cap, rinse with hot water, and attach to the chamber. Set on a sturdy cup.
2. Add 16g of ground coffee. Pour 120ml of water and stir 3 times.
3. Attach the plunger and press slowly for 30 seconds, applying steady downward pressure. Stop when you hear a hiss.
4. Dilute to taste with 80–100ml of hot water if desired. Serve immediately.

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Espresso

Espresso is the most demanding and most rewarding of all brew methods. Every variable — temperature, pressure, grind, dose, distribution — shapes the shot. Sergio dials in each lot individually on the Aillio Bullet before finalising the recipe.

Parameters: 18g in · 36g out · 25–30 sec · 93°C · Fine grind

1. Ensure your portafilter is clean and dry. Dose 18g of finely ground coffee.
2. Distribute evenly and tamp with firm, level pressure — approximately 15–20kg.
3. Lock the portafilter into the group head. Start the shot. Target yield: 36g in 25–30 seconds.
4. Observe the flow: it should begin as a slow, honey-like stream and remain consistent throughout. Adjust grind if the shot runs too fast or too slow.
5. Taste immediately. A well-extracted espresso should be balanced — sweet, complex, with a clean finish.