Fellow x Lance Schnorenberg (SEY Co-Founder)
Brew guide for Colombia Astrid Medina coffee using an aggressive ratio and fine grind for high extraction and even saturation.
by Fellow x SEY roasters
Tips & Preparation
Brewing recipe from Lance Schnorenberg, co-founder of Sey coffee.
- Coffee: Colombia Astrid Medina, Tolima region, 100% Caturra
- Ratio: 1:18 (aggressive for high extraction)
- Grind: Fellow Ode SSP burrs (4), Stock burrs (1)
- Water: Directly off boil
- Resting: Ideally up to 3 weeks for filter, 4 weeks for espresso to release CO2
- Extraction target: 22%+
Recipe Steps
Rinse paper filter with hot water and discard the water. Add ground coffee to the brewer, ensuring an even bed.0:00
Bloom: Circular pour with 60g of water, and swirl gently to saturate the coffee.
1:00
Pour 90g water up to 150g and stir with spoon gently.
1:35
Before coffee bed dry up, Pour 100g water up to 250g, maintaining a consistent flow rate.
2:15
Last pour 110g water up to 360g and stir one last time for agitation.
4:00
Final swirl the brewer to flatten the coffee bed and allow the water to finish dripping through evenly.
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