Back in 2020, we challenged our then-roaster, Tim, to develop a method of brewing that would sit midway between the strength of espresso and filter, whilst simultaneously offering us a more consistent workflow. The espresso machine being much more consistent than the human hand, he suggested using it to brew a kind of filter coffee. After 3 years of tests and workshops, the nomacano was born.  

By using light filter roasted coffee and an aeropress filter, we were able to maximize extraction to such a degree that a single shot in the espresso machine could yield three cups of coffee instead of one—a game changer for our busy workflow. It’s also a very consistent brew, given that we put more than three times the usual amount of water through our little puck of coffee. When we tested it, this was calculated to be six times more consistent than an espresso, making waste during service a thing of the past.

Coffees for which the special thing is brightness and acidity typically require a higher dilution. Coffees for which the special thing is viscosity and sweetness typically require a bit less. Experiment with dilution to your tastes! Often, the difference between a good and a great cup of coffee is the addition of 10g of water. 

Method

This recipe yields three 100ml cups of high-strength black coffee.  

Importantly, we recommend using a light filter roast. The high extraction means that any “roasty” flavour in the beans will become amplified.

For this recipe, we use a 25g VST basket in our espresso machine. You can execute this recipe at 9 bars of pressure, but we advise you to play with your pressure, if you can, to maximize extraction.

1. Place an Aeropress filter at the bottom of your espresso portafilter. 
2. Dose 23g of coffee, tamp.
3. Pull 180g of water through your portafilter in between 40 and 50 seconds. Adjust your grind setting to achieve this. You will have yielded a kind of coffee concentrate.
4. Pour this concentrate through a pour over filter. This is just to clean the coffee concentrate of any oils of scum floating on the surface.
5. Dilute your coffee with hot water. We recommend using between 110g and 150g of water. 

Coffees for which the special thing is brightness and acidity typically require a higher dilution. Coffees for which the special thing is viscosity and sweetness typically require a bit less. Experiment with dilution to your tastes! Often, the difference between a good and a great cup of coffee is the addition of 10g of water.