How to Make Momos Coffee Signature Blend Fruity Bonbon

What you need

• Chemex brewer
• Chemex paper filter
• Burr grinder
• Gooseneck kettle with built-in thermometer
• Kitchen scale

Method

1. Heat your water to approximately 93°C and grind 20g of Fruity Bonbon to a medium coarseness

   On a Comandante grinder, use 27–28 clicks

   Expert tipA kettle with a built-in thermometer is strongly recommended; hitting a consistent temperature is difficult without one and is essential for repeatable results with specialty coffee

2. Seat a rinsed filter in your Chemex, add the ground coffee, and level the bed gently

3. 0:00

   Begin the bloom: pour approximately 60g of water slowly and evenly over all the grounds until every particle is wet

   The aim is complete, even saturation of the entire coffee bed

4. 0:00–0:40

   Wait 40 seconds for the bloom to complete

   The coffee will degas and swell; this primes the bed for even extraction

5. 0:40

   Pour the second addition of 120g of water in a steady, controlled stream

6. Wait another 40 seconds, then pour the final 120g of water to complete the brew

   Total water across all three pours is 300g, matching the 1:15 ratio

7. Allow the coffee to drain fully through the filter before serving

   The volume in the Chemex will be noticeably less than 300g because the grounds absorb water; the creator emphasizes this smaller yield is expected and is the correct, best-tasting result

   Expert tipDo not be tempted to add more water to compensate for the reduced volume — the absorbed water is part of the intended extraction design

Why this works

Brewing at approximately 93°C — slightly warmer than many pour-over recipes — intentionally shortens total extraction time, which the creator identifies as the key to preserving the volatile aromatic compounds behind Fruity Bonbon's signature fruit notes. Splitting the water into three measured pours with mandatory resting periods ensures controlled, even saturation rather than a rushed single pour. The 1:15 ratio was specifically developed to express this blend's flavor profile at its best. Using a scale and a thermometer removes sensory guesswork and makes it possible for anyone to produce a consistent, repeatable result.

Where beginners go wrong

1. 1

   The coffee tastes unexpectedly or unpleasantly sour

   Some brightness is intentional — the creator notes that early customers were surprised by the acidity and even described it as vinegary, but this fruit-forward sourness is a core design feature; if the sourness is harsh rather than bright, verify your water temperature is close to 93°C, as cooler water under-extracts and amplifies sharp acidity

2. 2

   Results are inconsistent from brew to brew

   The creator specifically recommends a thermometer and a kitchen scale as the two minimum tools for reliable specialty-coffee brewing; relying on sensory guesswork alone makes repeatability very difficult

3. 3

   The finished volume in the cup seems too small

   This is normal and expected — the grounds absorb a portion of the brewing water, so the yield is always less than the total water used; the creator confirms this reduced volume is the correct, intended output for Fruity Bonbon

4. 4

   Flavor seems flat or underdeveloped

   Observe the full 40-second rest after each of the first two pours; cutting the rests short reduces contact time and leads to uneven extraction that mutes the fruit character

What you should taste

Bright and fruit-forward, with the pleasant sweet-tart acidity of ripe fruit; the blend is designed to express both the sourness and sweetness characteristic of quality specialty coffee, evoking the feel of a fruit candy or bonbon

FAQ