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Two-time Australian Barista Champion Jack Simpson shares his espresso and filter recipes for the Mazzer Philos grinder.
“The first thing I noticed about the Mazzer Philos single-dose grinder was the simplicity of the machine and how versatile it is,” says Jack.
“With its minimum retention and ergonomic design, you can grind for espresso, cold brew, or filter using light or dark roasted coffee. The grinder does its job extremely well; then it’s down to barista technique. Let me show you how to create a perfect espresso and filter recipes using the Philos.”
Mazzer Philos espresso recipe
Begin by dialling in the coffee grinder by turning the six-micron step dial to 18 for a fine grind.
Using Mazzer’s magnetic dosing cup, measure 20 grams of beans and place them in the hopper. Turn the grinder on and open the hopper gate to release the beans and begin the grinding process.
Once the coffee is ground, pull and release the chute knocker to discharge the coffee grounds until you have 20 grams out.
Put the coffee in the portafilter and tamp. For an extra level of consistency, use the Dose Finisher provided with the grinder and a Weiss Distribution Technique tool to distribute the grounds evenly.
Connect the portafilter to an espresso machine group head to extract the coffee blend.
Image: Mazzer
Using Mazzer’s magnetic dosing cup, measure 20 grams of beans and place them in the hopper. Turn the grinder on and open the hopper gate to release the beans and begin the grinding process.
Once the coffee is ground, pull and release the chute knocker to discharge the coffee grounds until you have 20 grams out.
Put the coffee in the portafilter and tamp. For an extra level of consistency, use the Dose Finisher provided with the grinder and a Weiss Distribution Technique tool to distribute the grounds evenly.
Connect the portafilter to an espresso machine group head to extract the coffee blend.
Image: Mazzer
Mazzer Philos filter recipe
Dial in the coffee grinder by turning the step dial located at the back of the grinder. The dial can be navigated left and right in six-micron increments or stepless.
Using a Hario V60 Glass Dripper, put the ground coffee in the filter paper.
Using Mazzer’s magnetic dosing cup, measure 20 grams of beans and place them in the hopper. Turn the grinder on and open the hopper gate to release the beans and begin the grinding process.
Using 300 grams of water in total at a temperature of 90°C, pour 60 grams into the filter paper to saturate the coffee grounds. Allow the coffee to bloom. Repeat this four more times at 30-second intervals.
Once the coffee is ground, pull and release the chute knocker multiple times to discharge the coffee grounds until you have 20 grams weighed.
Complete the brew time within 2:30 and 2:40 minutes. Serve, and enjoy.
Using a Hario V60 Glass Dripper, put the ground coffee in the filter paper.
Using Mazzer’s magnetic dosing cup, measure 20 grams of beans and place them in the hopper. Turn the grinder on and open the hopper gate to release the beans and begin the grinding process.
Using 300 grams of water in total at a temperature of 90°C, pour 60 grams into the filter paper to saturate the coffee grounds. Allow the coffee to bloom. Repeat this four more times at 30-second intervals.
Once the coffee is ground, pull and release the chute knocker multiple times to discharge the coffee grounds until you have 20 grams weighed.
Complete the brew time within 2:30 and 2:40 minutes. Serve, and enjoy.
For more information, visit Australian Mazzer distributor Coffee Works Express.
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