Our Brewing Philosophy
We design our recipes to highlight clarity, sweetness, and balance across a wide range of coffees. These are just starting point and should be adjusted based on your preferences. Small adjustments in grind size, temperature, or ratios allow you to tune the cup to your taste.
Recommended resting time
Filter: ~2 weeks off roast
Espresso: ~3 weeks off roast
This allows CO₂ to dissipate and improves extraction consistency, sweetness, and mouthfeel.
Filter, V60
93°C water
Increase temperature if coffee is too acidic or if you want to extract more
1:16 coffee to water ratio
Example: 15g ground coffee and 240g water
Medium coarse grind
Water should flow steadily and not rushed.
If the drawdown is too fast, the cup may taste thin and sharp.
If the coffee bed looks muddy or sludgy after brewing, extraction may be uneven or excessive, often due to grind size or grinder quality.
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 [100g]. 20s pour, 20s pause (Increase second pour percentage if you want a sweeter cup)
- Deliver remaining water [95g]. 20s pour. (Increase third pour percentage if you want a heavier body/slightly less acidity)
- Aim for the total brew time to be between 2m30s - 3m30s.
Adjust grind before changing anything else.
Espresso
93°C
If shots taste sharp or underdeveloped, increase temperature gradually.
For E61 group heads, 95-96°C is often more realistic due to heat loss.
1:2 - 1:2.5 coffee to water ratio
Example:
18g in → 36g out (more intense, structured)
18g in → 45g out (more clarity, sweetness, and separation)
Longer ratios often work especially well for lightly roasted or high-density coffees.
Dose and basket fit
Coffee density varies by origin and roast style. Aim for a basket fill that allows the puck to expand without contacting the shower screen.
• Soggy puck → dose may be too low
• Shower screen imprint → dose likely too high
Puck appearance alone is not flavor, but it does indicate mechanical fit and consistency.
25-35 seconds shot time
Measured from pump start, not including pre-infusion.
Pre-infusion (if available)
Up to 10 seconds at low pressure
This helps reduce channeling, improves even extraction, and enhances sweetness.
After pre-infusion, aim for a main extraction time of roughly 20–25 seconds, adjusting based on taste rather than numbers.
How to Adjust by Taste (Simple Guidance)
• Sour, sharp, hollow → grind finer, increase temperature, or extend ratio
• Bitter, dry, heavy → grind coarser, reduce temperature, or shorten ratio
• Flat but clean → increase dose slightly or tighten ratio