How to Brew: Mario Enero | Campos Coffee

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How to Brew: Mario Enero

Brew Guides

Brew along with our Founder Will and see just how special the Mario Enero release really is.


  1. Heat approx. 850ml water to 95ºC.
  2. Purge/season grinder with 2g of the Mario Enero.
  3. Grind remaining 48g of your coffee, be careful not to go too coarse (see video for tips).
  4. Add the ground coffee to the plunger.
  5. Pour in 750 to 780ml of the hot water to fill the Plunger up to ~5cm from the top.
  6. Let the coffee brew for 4-6 minutes then stir the top ‘crust’ layer allowing all coffee to fall to the bottom. Ensure you only stir the top layer of coffee floating on the surface as a deeper stir will agitate the grounds and increase sediment in your cup.
  7. After stirring, scoop out the remaining coffee grounds floating at the surface of the plungers. Using two spoons will make this easier.
  8. Leave the coffee to cool for a further 4 – 5 mins.
  9. Insert the plunger and gently push down.
  10. Pour and share with friends (or drink it all yourself).

Pro Tips

  • Grind coffee immediately before use. Freshly ground coffee is so important here.
  • Use another coffee to set your grind so that you don’t waste any of the Mario Enero.
  • Heat your plunger with hot water before use.
  • Use filtered water for best results. If using bottled water, we recommend using Mount Franklin water for this particular coffee.
  • Avoid sediment in your cup by not plunging all the way to the bottom. Push ¾ of the way down.

Other Ways to Brew

Needless to say, for all you coffee aficionados, the Mario Enero is also excellent in the Chemex and the V60.

This brew guide has been specifically created to support those customers who were able to secure a tin of Mario Enero Natural Geisha in our exclusive pre-release last month. Want to find out how to get your hands on one of our premium releases in future? Subscribe to our eNewsletter.