Updated on February 09, 2023 - 3 min read


The Honduras Armando Pineda is this fortnight's Fresh Crop coffee feature. Damon from Padre Coffee South Melbourne Market shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

The Honduras Armando Pineda is back, baby! And let me tell you, it’s a good ol’ cup of joe. This bag of beans won’t last long with its apricot sweetness which pairs beautifully with its syrupy body.

After a few sips of Armando Pineda, I caught myself reminiscing about weekends with nan and pop. The taste of the coffee reminded me of sneakily stealing delicious dried apricots which nan and pop kept hidden in the pantry. Along with the prominent stone fruit flavours, you’ll also find hints of almond with a nice milk chocolate aftertaste leaving you wanting more!

This washed Honduran lot is grown on the steep slopes of the Santa Barbara mountain range, leaving the coffee in cooler conditions due to some cool mists and limited direct sunlight through the season. These unique growing conditions lead to a longer cherry maturation period and is what makes the Honduras such an interesting and explorable coffee.

Honduras Armando Pineda is a coffee that can be enjoyed to suit filter  and espresso lovers. Whatever your brewing preference, it is a bean that must be explored by anyone who is fascinated by coffee. 

To brew this coffee, I’ll be using the humble V60 and if you stick with me, I’ll show you a simple two-pour recipe for the perfect cup of filter coffee you’ve been searching for!



  • 2 cup Hario V60
  • Coffee server
  • Hario filter paper
  • Kettle (Ideally a goose-neck style kettle)
  • Coffee ginder (electric or hand grinder)
  • Bamboo stirrer
  • Scales
  • Filtered water


  • Dose: 30g
  • Grind size: medium-coarse
  • Yield: 300g
  • Time: 03:00 mins
  • Temperature: 100 degrees Celsius
  • Ratio: 1:15



Begin by filling your kettle with filtered water and boiling it to 100 degrees Celsius. 

As the water heats up, weigh and grind 30g of Honduras Armando Pineda.

Set up your Hario V60 by placing the coffee server on top of the scales and the V60 onto the server.

Fold a filter paper along the seam and place it into the V60.


Once the water has heated to 100 degrees, wet the filter paper by pouring in a circular motion, making sure the whole filter paper is completely saturated. This will remove papery residue and also heat up your V60 and coffee server.

Empty the water out of the server and then add the ground coffee to the V60, giving it a good shake to even out the coffee bed.



00:00 - 00:45

Start your timer and then pour directly into the middle of the coffee and slowly circle your way to the edge to wet all the coffee until you’ve poured 60 grams.

Place the kettle down and immediately pick up both the v60 and the brewing vessel.

Gently swirl the wet coffee to ensure there are no clumps throughout the coffee bed. Place the V60 and server back onto the scales to let the coffee bloom.


00:45 - 02:00

Once the bloom has reached 45 seconds, begin pouring again in the same circular motion until you reach the total brew weight of 300g.

Once the brew has gone down the V60 about a quarter of the way, pick up the V60 and server once again and gently swirl the coffee.

Place the brew down and allow the rest of the coffee to drain into the server.


02:00 - 03:00

Remove the V60 from the server and pour the coffee into your favourite mug.

Enjoy the wonderful flavours of Honduras Armando Pineda!



  • Dose: 222g
  • Yield: 36g
  • Time: 30-32 secs
  • Ratio: 1:1.6


On the Slayer LP we use 22g of coffee and aim for a yield of 36g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.



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