Grant Brews Peru Monte Grande AA

by Georgia Folker May 23, 2022 3 min read

The Peru Monte Grande AA is this fortnight's Fresh Crop coffee feature. Grant from Padre Coffee South Melbourne Market shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

I came to love pour over because it allows the true qualities of coffee to shine; it's light in body, with a lot of clarity, so the coffee's origin characteristics and subtle flavours are evident in each cup. 

Sharing a filter coffee connects and brings people together - I love how I can sit and talk coffee to everyone, from work colleagues to strangers. It's my favourite way to learn more about coffee and brewing techniques. 

Working at Padre, there are always new things to learn, so I was eager to taste the Monte Grande. It hails from the well-known coffee region, Cajamarca - celebrated for producing the best cupping lots in the country. 

A cup of Monte Grande carries soft clean notes of plum and dark cacao in a rich and smooth body with juicy citrus acidity. It's a delight - a classic and approachable washed coffee, perfect for brewing in a v60 for you and your mates. The Monte Grande gives me a sense of clarity, and the final result is an exceptional cup of coffee.  

  • 1 cup Hario V60
  • 1 cup filter paper
  • Coffee grinder (electric or hand grinder)
  • Goose-neck kettle
  • Scale with timer
  • Your favourite carafe or mug!


  • Ratio: 1:14.2
  • Dose: 19g
  • Yield: 300g
  • Time: 03:30 mins
  • Temperature: 96 degrees Celsius with filtered water
  • Bloom: 30 seconds


I like to use the Tetsu method when brewing with the V60. The basic theory behind Tetsu's 4-6 method focuses on the amount of water in the very first pour; effectively, this defines the coffee's acidity or sweetness. If you use more water in the initial pour, the coffee will produce more acidity. If you use less water, the coffee will produce more sweetness.

According to the desired strength ratio, the remaining water is divided into equal parts to make up the rest of the brew.


Fill your stove top kettle with filtered water, on a medium to low flame to get a gentle simmer going.

While the water is heating, weight and grind 20g of Monte Grande AA coffee to the desired size. This will have the most direct influence on flavour and extraction throughout the brew. Like espresso, different coffees will grind and extract differently, so you will need to play with grind size to find the sweet spot for your brew. I like to grind anywhere from 8.5 to 9.5 on the EK. 

Fold the One Cup Filter Paper at the crease and place it in the v60 cone.

Gently saturate the filter paper and let the water drain out to get rid of any papery flavours and pre-heat your V60 and carafe.


Commence brewing the coffee by adding the ground beans into the V60 vessel. Delicately shake the ground beans to create a flat bed.

Pour 60g of water in a circular motion for over 10 seconds. Wait for the coffee to bloom.

Pour 60 grams of water.

Pour 60 grams of water.

Pour 60 grams of water.

Pour 60 grams of water.

The brew should be complete and ready to enjoy! 


Domestic espresso recipe (using a Breville Bambino)

  • Dose: 21.5g
  • Yield: 38g
  • Time: 28-30secs
  • Ratio: 1:1.76

On the Slayer LP we use 21.5g of coffee and aim for a yield of 38g, 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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