Brew Guide

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

93°C water

Increase temperature if coffee is too acidic or if you want to extract more

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.

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.

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.

From a Simple Curiosity to Wasa coffee

Prior to 2019, I never imagined coffee would be more than just a drink. I wasn’t adventurous, and I didn’t have any real passions in life. During a trip to Bali in 2017, I visited a specialty coffee shop with a friend in the coffee industry. While he ordered a cup of iced black coffee, I ordered a chocolate milkshake with sprinkles. My friend shook his head, and I laughed about it, knowing how ridiculous I must've seemed. I do remember thinking, I simply didn’t like coffee.

That changed during my time with Singapore Airlines in 2018, where I started drinking Kopi O Kosong to stay awake during training days. The more I drank, the more I got used to the taste, and my curiosity grew. Soon, I began exploring coffee beyond the bitter cup, trying flavoured lattes and 7-11's iced lattes. That curiosity led me to reach out to my coffee friend. He introduced me to specialty coffee by brewing a Panama Geisha with an AeroPress. My first sip of black coffee completely transformed my understanding of coffee. It was an eye-opening moment that ignited my passion.

From that point on, coffee became my adventure. I bought better brewing equipment, brewed better coffee and before I knew it, I was roasting my own beans at home, and dove deep into learning about the craft. Coffee didn’t just change my daily routine—it changed my outlook on life. It made me more curious, adventurous, and passionate about trying new things.

By the end of 2023, I made the bold decision to leave my job and fully pursue my dream of sharing this passion with others. I founded Wasa Coffee to bring together all the qualities I had come to value—warmth, authenticity, sustainability, and artistry.