Timemore Chestnut C3 Pro Studio Shot

Timemore Chestnut C3 Pro

Curated Benchmark: Timemore (China)

38mm SUS420 stainless steel S2C660 burrs, foldable crank handle, dual ball bearing stabilization, aluminum alloy body.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

V60 Pour-Over

  • Dose (Coffee): 15g
  • Yield (Water/Output): 250g
  • Grind Size: Medium-Fine (Similar to coarse sea salt)
  • Water Temperature: 94°C (201°F) - Hotter water helps extract those bright fruit notes.
  • Brew Time: 2:30 - 3:00 minutes
  • Equipment Note: Set the Ode Brew Grinder Gen 2 to 5.1

Step-by-step Instructions:

  1. Rinse your paper filter with hot water and discard the water. Add your 15g of ground coffee.
  2. 0:00 - Bloom: Pour 45g of water in circles. Swirl the brewer gently and let it sit for 45 seconds to release trapped gases.
  3. 0:45 - First Pour: Pour in slow, concentric circles up to 150g of water.
  4. 1:30 - Second Pour: Continue pouring gently until you reach your total weight of 250g.
  5. Give the brewer one final gentle swirl and let it drain completely.

Rwenzori Dial-in Pro-Tip: Naturally processed Rwenzori coffees can sometimes produce more "fines" (coffee dust) when ground, which might slow down your brew. If your water is draining too slowly, try grinding just a tiny bit coarser next time!

The Rwenzori Protocol: Aeropress Fruit Bomb

  • Dose (Coffee): 16g
  • Yield (Water/Output): 200g (Ratio 1:12.5)
  • Grind Size: fellow ode gen2: 4.0 - 4.2 | comandante c40: 16 - 18 clicks | mahlkonig x54: 18 - 20 | mahlkonig ek43: 7.5 - 8.0 | eureka mignon specialita: 3.5 - 4.0 turns | timemore c3: 12 - 13 clicks
  • Water Temperature: 90°C
  • Brew Time: 2:00 steep + 0:30 press
  • Equipment Note: Matched: ode-brew-grinder-gen-2, chestnut-c3-pro

Step-by-step Instructions:

1. Assemble Aeropress in inverted position (plunger on bottom set at #4 mark).

2. Add 16g medium-fine coffee.

3. Pour 200g water at 90°C. Stir gently for 15 seconds.

4. Rinse paper filter in cap and screw onto chamber.

5. At 2:00, flip onto sturdy mug and press steadily for 30 seconds until hissing sound.

Rwenzori Dial-in Pro-Tip: Bypassing with 20–30ml fresh hot water directly in the finished cup opens up concentrated strawberry aroma.

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to Timemore.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.