A comprehensive brew guide for each coffee is coming soon. In the mean time we have crafted a general recipe that works well to bring out brilliant notes for the coffees we have.
The recommended rest time is around 2 weeks for filter and 3 weeks for espresso.
Filter, V60
1:17 coffee to water ratio
Example: 15g ground coffee and 255g water
Medium coarse grind
Ensure water is not flowing too quickly through the brewing process, This could cause a thin body and create unwanted acidity. If coffee bed is muddy after the brew, the coffee could be over extracted, causing a bitter cup. It's either the grind size or the grinder itself that is causing this issue.
93°C water
Increase temperature if coffee is too acidic or if you want to extract more
3 pours
- 3x coffee weight [45g], 10s pour, 30s pause (Longer time and/or larger first pours increases fruity notes)
- 50-60% of remaining water weight delivered during the second pour [110g]. 20s pour, 20s pause (Increase second pour percentage if you want a sweeter cup)
- Deliver remaining water [100g]. 20s pour.
Prewet the filter and ensure thermal stability on brewing device.
Try to have a shallow coffee bed for a more even extraction.
Espresso
93°C
Increase temperature if you are getting shots that are overly acidic. Increase temperature to 95°C if you are using an E61 grouphead that draws out alot of heat.
1:2 - 1:2.5 coffee to water ratio
Example: 18g:36g - 18g:45g
Coffee grinds vary in density, so ensure that your baskets are filled to an optimum level. If you see a soggy puck, it could be a sign that you need to increase your dose. If you see your puck indented by the shower screen, you would want to decrease your dose.
25s-30s shot time (time after you start brewing)
Use Pre-Infusion if you have that option, 15s pre-infusion, and range your shot time from 20-30s depending on how you like your shot.