How JJ de Guzman Uses the Femobook A68 in Philippine and Thai Specialty Coffee
JJ de Guzman, Head Roaster at Trey Coffee Roasters and National Brewers Cup competitor, has been using the Femobook A68 as his primary grinder for filter and espresso work. His workflow covers a range of processing styles, from conventionally grown Philippine Arabica to experimentally fermented Thai lots. Let’s see how he calibrates the grinder across these variables and what the results have been over a month of use.
Grind Consistency in No-Bypass Brewing
JJ uses the high track dripper, a no-bypass dripper in which all water passes through the full coffee bed. This design increases extraction potential but is sensitive to fines; excess micro-particles can clog the filter paper and stall the brew, leading to unpredictable contact time and over-extraction.
"Clean, sweet, and a smoother cup compared to my previous grinders."
— JJ de Guzman after a month of testing
Working with a 15g to 220ml ratio at 185 clicks on the A68, JJ consistently achieves a 2-minute 10-second brew time. He attributes this to the grinder's particle distribution, which limits the fines content enough to keep flow stable through the high-track ridges.
Philippine Arabica
One of the lots JJ has been working with is the Philippines' Top 2 Arabica (2025), sourced from the Southern Philippines and scored at 84.3 points. The cup is characterized by peach, orange, and mango notes — fruit profiles that JJ connects directly to the region's agricultural context.
At this cup score, extraction defects become more apparent. Clean grinding allows the regional flavor markers to come through without interference from uneven extraction.
A Thai Catimor Lot
For the National Brewers Cup, JJ used a Catimor variety from Chiang Rai, Thailand, processed using a honey method in which lactic bacteria were introduced to develop lychee flavor. The target was a clean note rather than the fermented or funky characteristics associated with less controlled experimental processing.
"I want to emphasize that it's not a ferment — it's the natural flavor."
Versatility Across Processing Styles
Over the course of a month, JJ has used the A68 across both filter and espresso applications, and across coffees with meaningfully different processing backgrounds — a straightforward high-scoring Arabica and a deliberately engineered experimental lot. The grinder's role in both cases is the same: producing consistent particle distribution so that the flavor work done at the farm and roastery level is not undermined at the brewing stage.
