The Morenito
Coffee Brew Guide
Single-origin coffee grown in the misty mountains of Matagalpa, Nicaragua and roasted in small batches at Green Thumb Ranch in Bokeelia, Florida. Dial in grind, temperature, and ratio to unlock notes of toasted walnut, wild honey, and dark chocolate.
Coffee-to-Water Ratio Calculator
Calculated Recipe
Coffee Beans
20g (~4.0 tbsp)
Water Volume
320 ml / g (10.8 fl oz)
Grind Size
Medium-Fine
Water Temp
200°F – 205°F
Total Extraction Time
3:00 – 3:30 min
Choose Your Brewing Method
Select your favorite brewing device below to see exact grind textures, step-by-step timings, and our roaster's recommended roast pairing.
Pour Over
"Crisp, nuanced, and aromatic"
Highlights delicate florals, vibrant citrus acidity, and bright sweetness. Offers the cleanest cup profile.
Recommended Morenito Roast
Lucy (Light Roast) & Trout
Shop BeansGrind Size
Medium-Fine
Texture of kosher sea salt or coarse sand
Water Temp
200°F – 205°F
93°C – 96°C
Brew Time
3:00 – 3:30 min
Target extraction
Standard Ratio
1 : 16
Coffee to water
Step-by-Step Process
Rinse Filter & Pre-heat
Place the paper filter in your dripper cone and rinse thoroughly with hot water to remove residual paper taste. Empty the warm rinse water from your carafe.
Add Coffee & Create Central Well
Add 20g of medium-fine freshly ground Morenito beans. Shake gently to flatten the bed, then make a slight depression in the center with your finger.
The Bloom
Start your timer. Gently pour 60g of 202°F water over grounds. Watch the bed expand and bubble as carbon dioxide escapes. Let rest for 45 seconds.
First & Second Pours
Pour steadily in outward spirals to 200g by 1:15. Pause 15 seconds, then continue pouring in gentle concentric circles until you hit 320g total at 2:00.
Gentle Swirl & Drawdown
Give the dripper a gentle swirl to wash clinging grinds off the sides. Allow water to draw down completely with a flat coffee bed. Swirl carafe and enjoy!
Roaster's Note from Pine Island, Florida
Pour in gentle concentric spirals from the center outwards, avoiding the filter paper walls directly. A consistent spiral extracts natural sweetness without channeling.
Track Your Pour & Extraction
Start this stopwatch when your hot water first touches the grounds. Watch for the 45-second bloom mark and your target drawdown!
The 4 Golden Pillars of Specialty Brewing
The difference between an ordinary cup and an extraordinary morning ritual comes down to mastering these four variables.
1. Water Quality & Temp
Coffee is 98% water. Hard tap water with chlorine masks delicate Nicaraguan floral notes. Use filtered water heated between 195°F and 205°F (90°C–96°C) for clean, sweet extraction.
2. The Golden Ratio
A digital scale ensures repeatability. Standard tablespoons can vary by up to 40% in density. Start with 1:16 (1g coffee to 16g water) and adjust to your taste preference.
3. Burr Grind Consistency
Blade grinders shatter beans into random boulder chunks and fine dust, causing simultaneous sourness and bitterness. A conical burr grinder produces uniform particles for balanced clarity.
4. Roast Freshness & Storage
Whole beans peak between 5 days and 4 weeks after their roast date in Bokeelia. Store at room temp in our resealable one-way valved bag. Keep away from the fridge or freezer.
Dialing in the Cup: FAQ
Having trouble getting the exact flavor you want? Here is how to diagnose your brew and answer common questions.
Under-extraction: Water passed through too fast or wasn't hot enough.
Solution: Grind slightly finer, increase water temp (205°F), or extend brew time.
Over-extraction: Too many harsh bitter plant compounds were extracted.
Solution: Grind slightly coarser, lower water temp (~198°F), or shorten contact time.
Taste the Difference of Single-Origin Beans
Every bag of Morenito Coffee is traceable directly to Santa Rosa Farm in Matagalpa, Nicaragua, roasted in small batches right here in Bokeelia, Florida.