Don Wilfredo
Named after our earliest and enduring inspiration to be committed to the fair trade movement, The 'Don' is our multi-origin flagship blend. A complex, full bodied flavour blend with chocolate sweetness and creamy caramel overtones. Roasted for espresso but also works well as a full-bodied plunger.
Roast Level: Medium
Tasting Notes:
chocolatecaramel
Available Sizes & Prices
250g: $18.75
500g: $35.00
1kg: $68.00
Prices updated:
In Stock
Brewing Guides
Hario Switch
Temperature
93°C (199°F)
Ratio
1:15 (15g coffee : 225g water)
Grind
1Zpresso J ≈ 30 clicks (medium‑fine)
Grind Adjustment
if sour: grind 1–2 clicks finer, raise temp 1–2°C or add 15–30s steep. if bitter: grind 1–2 clicks coarser, lower temp 1–2°C or shorten steep by 15–30s
Brewing Steps
- 1. Bloom with 30g water evenly over grounds, let bloom for 30 seconds
- 2. At 0:30–0:45 pour remaining water up to 225g (aim to finish pour by 0:45), give one gentle swirl or stir to ensure all grounds are wet
- 3. Close Hario Switch lid and steep until 2:45–3:00, then flip the switch to drain; allow drawdown to finish (~3:00–3:15 total)
- 4. Total contact time ~3:00 (3:00–3:15). Serve immediately. Makes ~225g brewed coffee — good black or split for milk drinks
Pro Tips
- 💡 Use the Switch’s full-immersion then drain workflow: wet all grounds during bloom and minimize agitation after the initial stir to keep clarity while preserving body and sweetness
- 💡 Key factor is grind consistency and timing — small changes (1–2 clicks or 15–30s) will move the cup from sour to sweet or sweet to bitter; aim to highlight chocolate/caramel by keeping temp ~92–94°C and contact ~3 minutes
Troubleshooting
Sour → grind 1–2 clicks finer, increase temp by 1–2°C, or extend steep 15–30s. Bitter → grind 1–2 clicks coarser, reduce temp by 1–2°C, or shorten steep 15–30s (or reduce dose).
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