Café Sólo Dios Recipe

Heat 300–350 ml of water in the kettle to about 94–96°C (just off boil). You will use 200 ml for the brew and up to 40 ml to adjust strength. If you don't have a thermometer, let the water boil and rest 30–45 seconds.

Place the paper filter in the dripper and rinse it with hot water to remove paper taste and preheat the dripper and server. Discard rinse water.

Grind 28 g of fresh whole beans to a fine-medium grind — slightly finer than standard pour-over but coarser than espresso. Aim for a texture like fine sand. Set your server (or cup) with the dripper on the scale and tare.

Bloom

Place the ground coffee into the rinsed filter and gently shake to level. Start timer and pour 40 ml of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds; you should see bubbles and swelling.

Pulse Pour

After the bloom, pour in the remaining 160 ml of hot water in 2–3 slow, concentric pulses over about 90 seconds total pour time (not including bloom). Keep the water level consistent and avoid pouring directly on the filter paper. Target total brew time (from first pour to last drip finishing) of 2:15–2:30 minutes.

Drain

Allow the brew to fully drain through the filter. When dripping slows to occasional drops, remove the dripper and discard the grounds and filter.

Taste the concentrated brew. Café Sólo Dios is traditionally served as a pure, concentrated black coffee. If it's too intense, add up to 40 ml of the extra hot water to each serving to reach desired strength. Stir gently.

Pour the coffee into two warmed small cups (about 120–140 ml each). Serve immediately, no milk or sugar recommended — the point is clarity of origin and roast.

Optional: If you prefer an Americano-style strength for one or both servings, add 20–40 ml hot water per cup and taste until balanced. Record adjustments for next time.