How to Brew Better Coffee with Prestina
THE WACACO GUIDE
A great cup of coffee is rarely the result of one perfect recipe. Different beans, roast levels, grind settings, and brewing times can all bring something new to the experience.
Prestina makes exploring these possibilities surprisingly simple. By combining immersion brewing with a patented cup-driven pressing system, it gives you the freedom to adjust your coffee without complicated equipment.
But did you know that Prestina can be used for more than its standard 240 ml recipe? With a compatible Octaroma Lungo, you can explore larger servings, prepare concentrated coffee for sharing, or experiment with longer infusion times to bring out different flavors.
From your everyday morning cup to a richer brew for two, discover four recipes and practical techniques to get more from your Prestina.
01 / START WITH THE BASICS
THE CLASSIC PRESTINA RECIPE.
A simple foundation for great coffee.
Before experimenting with different brewing styles, it's worth becoming familiar with Prestina's classic recipe.
This balanced starting point uses a medium grind, a straightforward coffee-to-water ratio, and a short immersion period.
Ground coffee: 15 g
Hot water: 240 ml
Coffee-to-water ratio: 1:16
Water temperature: Around 90°C
Grind size: Medium
Infusion time: Approximately 1 minute
Prepare your coffee
Place the Prestina brewing body on its integrated cup before adding coffee or water.
Add 15 g of medium-ground coffee, followed by 240 ml of hot water at approximately 90°C.
Stir gently with the included scoop/stirrer to ensure the grounds are evenly wetted.
Allow the coffee to infuse for approximately one minute, keeping the lid off during this stage.
When infusion is complete, follow the official operating instructions to close the brewer and press steadily, allowing the coffee to pass through the stainless-steel filter into the cup.
What should you expect?
This recipe is designed to produce a balanced, full-bodied coffee with satisfying texture and well-developed flavor.
The immersion stage allows coffee and water to interact before pressing, while the permanent stainless-steel filter retains more of the coffee's natural oils than a typical paper filter.
Think of this recipe as your starting point. Once you're comfortable with it, you can begin exploring different strengths, volumes, and infusion times.
Use the same coffee dose, grind setting, and water temperature for your first few brews. Once you know how the coffee tastes, change just one variable at a time.
02 / GO BEYOND ONE CUP
THE GENEROUS CUP.
More coffee, without changing the balance.
Prestina's standard recipe uses 240 ml of water, but there are situations when you simply want a larger cup.
One way to explore larger servings is to pair Prestina with the Octaroma Lungo, a 300 ml vacuum-insulated mug that can serve as an alternative receiving cup.
A larger-batch recipe uses 20 g of ground coffee with 320 ml of hot water. This maintains the same 1:16 coffee-to-water ratio as the classic recipe.
Ground coffee: 20 g
Hot water: 320 ml
Coffee-to-water ratio: 1:16
Grind size: Medium
Receiving cup: Compatible Octaroma Lungo
Infusion: Start with the classic brewing time and adjust to taste
Why the ratio matters
The coffee-to-water ratio is the relationship between the quantity of ground coffee and the quantity of brewing water.
The classic recipe uses 15 g of coffee and 240 ml of water. Increasing both quantities proportionally to 20 g and 320 ml keeps the starting ratio unchanged.
This means you're scaling the recipe rather than deliberately making the drink more concentrated.
However, identical ratios don't guarantee identical flavor. Larger batches can behave differently during immersion and pressing, so small adjustments may still be useful.
Using Octaroma Lungo
Octaroma Lungo provides a larger receiving cup and vacuum insulation to help maintain the temperature of the finished coffee.
Because coffee grounds retain some brewing water, the amount of finished coffee is generally smaller than the amount initially poured into the brewer.
The exact yield depends on grind size, coffee dose, and how much liquid remains in the spent grounds.
Remember that the 300 ml capacity of Octaroma Lungo describes the receiving mug, not the capacity of Prestina's brewing chamber.
Prestina's published nominal water capacity is 240 ml. The 320 ml method is an advanced recipe variation rather than the standard filling instruction. Only attempt it where the setup provides adequate headspace, remains stable, and can be closed and pressed safely without overflow. Never force the brewer.
Want a larger serving without changing your preferred coffee strength? Increase the coffee and water proportionally. The 1:16 ratio is a useful reference, but always respect your brewer's safe operating limits.
03 / COFFEE FOR TWO
BREW STRONG. SHARE MORE.
One concentrated brew, two generous cups.
What if you're traveling with a friend or preparing coffee for two people, but only have one Prestina?
An interesting approach is to prepare a more concentrated coffee and dilute it with hot water after brewing.
This technique is known as bypass brewing. Rather than using all the water during extraction, some of the water is added to the finished coffee.
It can be a practical way to prepare multiple servings from one brewing session.
Ground coffee: 40 g
Brewing water: 320 ml
Initial brewing ratio: 1:8
Grind size: Medium, adjusted as needed
Expected concentrate: Approximately 280 ml
Additional hot water: 160 ml total
Serving: Divide the concentrate into two portions of approximately 140 ml, then add 80 ml of hot water to each cup.
Final result: Two coffees of approximately 220 ml each.
Understanding the concentrate
Compared with the classic Prestina recipe, the initial coffee-to-water ratio of 1:8 contains significantly more ground coffee relative to the brewing water.
This creates the opportunity to prepare a concentrated beverage that can be adjusted after extraction.
In a typical successful batch, approximately 280 ml of brewed concentrate may be collected, although actual yield will vary with coffee absorption and pressing conditions.
Divide the concentrate equally between two suitable cups, then add approximately 80 ml of fresh hot water to each serving.
The result is two larger drinks prepared from one concentrated brew.
Why not simply brew at 1:16?
Brewing a concentrated coffee and diluting it afterward isn't exactly the same as brewing directly with more water.
During immersion, the concentration of dissolved coffee compounds in the brewing liquid influences how extraction progresses.
With less brewing water relative to the coffee dose, the extraction environment is different. Adding water afterward changes beverage concentration without repeating the extraction.
This means a diluted concentrate may taste different from a coffee prepared directly at the same final strength.
A note on high-dose recipes
Using 40 g of coffee with 320 ml of water places substantially more material inside the brewing system than the standard recipe.
This is an experimental high-dose technique, not a validated standard-capacity recipe. Coffee grounds occupy significant volume, and the combination of dose and water may exceed the safe working space of some configurations.
Do not exceed the safe fill level, attempt to close an overfilled chamber, or apply excessive pressing force. If the recipe cannot be accommodated safely, prepare two smaller batches instead.
Bypass brewing gives you control over the final drinking strength. Start with a smaller amount of dilution water, taste, and add more until the coffee reaches the balance you enjoy.
04 / GIVE IT MORE TIME
THE LIGHT-ROAST EXPERIMENT.
Sometimes patience brings out more flavor.
Not all coffee beans respond to brewing in the same way.
Lightly roasted coffees can offer delicate floral aromas, vibrant acidity, and complex fruity notes. However, they may also require more careful extraction to develop sweetness and balance.
One useful technique with Prestina is to extend the immersion period before pressing.
Try a three-minute infusion
Begin with your preferred coffee-to-water ratio and a medium grind.
Add hot water at an appropriate temperature, stir gently to wet all the grounds, and allow the coffee to infuse for approximately three minutes before pressing.
Keep the lid off during infusion, as recommended for Prestina's normal preparation sequence.
Once the infusion is complete, finish the brewing process using the normal controlled pressing action.
What changes with longer immersion?
During the additional contact time, water continues dissolving soluble compounds from the coffee.
Depending on the beans, this may help increase extraction and develop additional sweetness, body, and flavor complexity.
The effect isn't unlimited. Extraction gradually slows during immersion, and excessive brewing time may not improve every coffee.
Some lighter roasts may respond beautifully to a longer infusion, while others may already taste balanced with a shorter recipe.
Compare the results
Brew the same beans twice using the same coffee dose, grind size, and water temperature.
Allow the first batch to infuse for one minute and the second for three minutes.
Taste both coffees and compare sweetness, acidity, body, and aftertaste.
This simple experiment can help you understand how immersion time affects your preferred beans.
When a light-roast coffee tastes too sharp or underdeveloped, try extending immersion to three minutes before changing your grind. Adjust one variable at a time so you can identify what improves the flavor.
05 / MASTER THE GRIND
FIND YOUR IDEAL GRIND SIZE.
A small adjustment can change the entire cup.
Grind size is one of the most important variables when preparing coffee with Prestina.
Wacaco recommends starting with a medium grind, which provides a useful balance between immersion extraction and filtration.
But different beans and recipes may benefit from small adjustments.
When the grind is finer
Finer coffee particles expose more surface area to water, which can increase the rate of extraction.
This may help with coffees that taste weak or insufficiently extracted.
However, grinding too finely can introduce more sediment, increase filtration resistance, and make pressing more difficult.
When the grind is coarser
Coarser grinding generally reduces the exposed coffee surface area and can slow extraction during a given infusion period.
It may also help reduce fine sediment and make pressing easier when a recipe produces excessive resistance.
If the resulting coffee tastes weak or excessively sour, you may need a longer infusion or a finer setting.
What other Prestina users are discovering
Prestina enthusiasts have experimented with different grind settings, water temperatures, and infusion times rather than treating the standard recipe as the only possibility.
Some prefer a finer pour-over grind, while others use a coarser setting to achieve a cleaner cup and an easier pressing action.
These experiments reinforce an important principle: the ideal grind setting depends on the coffee beans, recipe, and flavor you want to achieve.
Use a grinder with repeatable settings
A manual grinder makes it easier to adjust the grind and reproduce your preferred recipe.
Wacaco's Exagrind offers a compact grinding solution for different brewing methods, while Exagrind Pro-E provides an external adjustment system for convenient setting changes.
Note your preferred grind setting for each coffee so you can return to it on your next brew.
Start with a medium grind, then adjust according to flavor and pressing resistance. Avoid grinding unnecessarily fine simply to increase strength; changing the coffee-to-water ratio may be a better option.
06 / CONTROL THE PRESS
PRESS SMOOTHLY. BREW CONSISTENTLY.
The final step deserves attention too.
Prestina combines immersion brewing with a distinctive pressure-assisted pressing mechanism.
Unlike a traditional plunger-style brewer, Prestina uses its receiving cup as part of the pressing system.
After infusion, the pressing action increases the internal pressure, opens the integrated valve, and moves brewed coffee through the stainless-steel filter.
Why pressing technique matters
Even though much of Prestina's extraction develops during immersion, the pressing stage remains an important part of the brewing process.
The speed and force of pressing can influence liquid flow, filtration resistance, and the amount of coffee transferred into the cup.
Pressing very quickly or unevenly may make the process harder to control, particularly with finer grinds or more concentrated recipes.
Develop a steady pressing action
Position Prestina securely on a compatible receiving cup, following its assembly instructions.
Once the infusion stage is complete and the brewer is correctly closed, apply a smooth and controlled pressing action.
Allow the coffee to pass through the filter without forcing the mechanism.
If you encounter unusual resistance, stop and check the grind size, dose, fill level, and assembly rather than increasing the force.
Does pressing harder make better coffee?
Not necessarily.
The objective is to transfer the brewed coffee efficiently through the filter, not to generate the maximum possible pressure.
Prestina's flavor comes from the complete brewing process, including immersion, temperature, grind size, filtration, and the final pressing stage.
A steady, repeatable pressing technique helps make your brewing routine more consistent. Don't judge coffee quality by how much force you apply.
07 / FINE-TUNE THE FLAVOR
MAKE EVERY CUP YOUR OWN.
Simple solutions to common brewing problems.
Once you understand the relationship between grind size, coffee dose, water temperature, and infusion time, it becomes easier to adjust your Prestina recipe.
The key is to recognize what you want to change in the finished coffee and make one deliberate adjustment.
Possible cause: Too little coffee relative to water, insufficient extraction, or a coffee with a naturally delicate flavor profile.
Try: Increase the coffee dose slightly or reduce the water quantity. You can also experiment with a somewhat finer grind or longer infusion.
Possible cause: A high coffee concentration or an intense roast profile.
Try: Reduce the coffee dose or add a little hot water after brewing until the drink reaches your preferred strength.
Possible cause: Insufficient extraction or the natural acidity of the beans.
Try: Extend the infusion time or increase water temperature within suitable brewing conditions. A slightly finer grind may also help.
Possible cause: Excessive extraction, very dark-roasted beans, or an unsuitable recipe.
Try: Shorten the infusion slightly, use a somewhat coarser grind, or experiment with a different roast.
Possible cause: Excessive fine particles or inconsistent grinding.
Try: Use a more consistent medium grind and ensure the stainless-steel filter is clean and correctly positioned.
Possible cause: A grind that is too fine, an overly concentrated recipe, incorrect assembly, or excessive filling.
Try: Stop pressing. Check the preparation and the filter before attempting another brew. Never force a resistant mechanism.
Remember that some acidity, bitterness, and variation in body are natural characteristics of coffee rather than brewing defects.
Choose the result you enjoy rather than trying to make every coffee taste the same.
08 / YOUR RECIPE COLLECTION
FOUR RECIPES. MANY POSSIBILITIES.
Find the coffee that fits your moment.
From an everyday cup to a concentrated brew for sharing, Prestina offers different ways to explore coffee with a simple preparation routine.
15 g ground coffee + 240 ml water. A 1:16 ratio with approximately one minute of immersion. The ideal starting point for discovering Prestina.
20 g ground coffee + 320 ml water. The same 1:16 ratio, explored as a larger-batch variation with a compatible Octaroma Lungo. Verify adequate capacity and safe operation before attempting.
An experimental concentrate using 40 g coffee + 320 ml water. When safely achievable, divide approximately 280 ml of finished concentrate into two portions and add 80 ml hot water to each for two drinks of around 220 ml.
This high-dose variation requires special attention to fill level and resistance. Prepare separate smaller batches if the brewer cannot safely accommodate it.
Start with your preferred coffee-to-water ratio and extend immersion to approximately three minutes. Compare the flavor with a shorter infusion to discover what works best for your beans.
Keep track of what works.
A coffee scale such as Exagram can help you measure coffee doses and water quantities more consistently.
Record your preferred grind setting, dose, water temperature, infusion time, and tasting notes.
With a little experimentation, you'll develop recipes that suit different beans, serving sizes, and occasions.
The best recipe isn't necessarily the strongest or most complicated. It's the one that makes your favorite coffee taste the way you enjoy it.
ONE BREWER. YOUR COFFEE, YOUR WAY.
Prestina was designed to make great coffee simple, but simplicity doesn't mean being limited to one recipe.
Change the ratio to explore strength. Extend immersion to develop different flavors. Experiment with grind size or use a compatible mug to explore alternative serving formats.
Whether you're brewing for yourself or sharing coffee with friends, a few thoughtful adjustments can transform the experience.
Start with the classic. Discover what you enjoy. Make the recipe your own.
EXPLORE PRESTINA → EXPLORE OCTAROMA →
Recipe quantities and brewing results vary with coffee origin, roast level, grind size, temperature, and preparation. Prestina's nominal water capacity is 240 ml. Larger-volume and high-dose recipes described here are experimental variations and should only be attempted where there is sufficient working space and safe, stable operation. Never overfill or force the brewer. Always follow the official Prestina instructions. Prestina does not heat water.