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Brewing great coffee doesn’t have to be complicated. With Fine Robusta, consistency is easier because the bean naturally produces clear flavor, strong body, and stable extraction. This guide gives you a clean, modern breakdown of the essentials: grind size, water ratios, and simple best practices you can rely on for any brewing method.

Why grind size matters
Grind size controls how quickly water extracts flavor from the coffee. Too fine and you get bitterness. Too coarse and the cup tastes weak. Fine Robusta is forgiving, but using the correct grind helps the flavor stay smooth, clean, and bold.

PickleCoffee grind standards:
• Espresso: fine grind (0.5–1 EK)
• Phin filter: medium grind (5–6 EK)
• Cold brew: medium–coarse (9–10 EK)
• Pour over: coarse grind (14–15 EK)
• Whole beans: best freshness and longest flavor stability

These grind levels match the natural extraction behavior of Fine Robusta, so even small mistakes still lead to a good cup.

Understanding water ratios
Water ratio determines the strength and balance of your coffee. A simple, reliable starting point for most methods is 1:15 (1 gram coffee to 15 grams water).

Here are the PickleCoffee standards you can trust:
• Pour over: 20–22 g coffee to ~270 g water
• French press: 30 g coffee to ~450 g water
• Espresso: 18–20 g dose to 36–40 g yield
• AeroPress: 16 g coffee to ~200 g water
• Drip: 41 g coffee per 8–10 oz cup

Cold brew is stronger and uses a 1:8 ratio for concentrate. These ratios bring out Fine Robusta’s bold yet clean character without feeling heavy.

Water temperature guidelines
Water temperature affects flavor more than most people realize. Using 92–95°C gives a balanced extraction. Fine Robusta’s low acidity means it stays smooth even at the higher end of this range.

Brew method quick reference

Espresso
• Grind: fine (0.5–1 EK)
• Dose: 18–20 g
• Time: 25–30 seconds
• Profile: bold, thick crema, clean finish

Phin filter
• Grind: medium (5–6 EK)
• Coffee: 18–20 g
• Water: 270–300 g
• Profile: strong, smooth, cacao-forward

Pour over
• Grind: coarse (14–15 EK)
• Coffee: 20–22 g
• Water: 270 g total
• Profile: clean, balanced, low acidity

Cold brew
• Grind: medium–coarse (9–10 EK)
• Ratio: 1:8
• Steep: 18–24 hours
• Profile: smooth, sweet, refreshing

French press
• Grind: medium–coarse (9–10 EK)
• Coffee: 30 g
• Water: 250–270 g
• Profile: rich body, mellow finish

Best practices for consistently good brews
• Use fresh coffee; whole beans taste better and last longer
• Keep grind size consistent
• Adjust only one variable at a time
• Use clean, filtered water
• Take small notes to find what you like
• Enjoy the process — Fine Robusta is naturally stable and friendly to beginners

Fine Robusta’s biggest advantage is how reliable it is. Whether you prefer espresso, phin, pour-over, or cold brew, the bean delivers clarity, smoothness, and strength without requiring advanced technique.