Espresso Recipe
We establish a consistent core extraction base with a temperature of and pressure set at 9 bars. However, the final extraction time is carefully and frequently adjusted for every batch.
The Philosophy of Time (20-30 seconds): Our target extraction window ranges between 20 and 30 seconds. This duration allows for a slow, controlled flavor transition in the cup: moving from initial, brighter acidity toward a final, complex bitterness.
Tailoring to Our Range: This highly adaptable approach is crucial due to the wide spectrum of our Specialty Coffees.
- For coffees with low acidity and dominant notes of chocolate and nuts, like the Brazil Serra De Mantiqueira, the time is adjusted to enhance natural sweetness and body.
- For coffees with high acidity and vibrant, fruity profiles, such as the Colombia Miriam Quesada Guayacan (cupping score 88) or the Kenya Swara AA (with Raspberry and Lemon notes), we fine-tune the time to preserve their vividness and complexity.
This commitment ensures that every shot, from our Espresso Signature Blend to the single-origin Guatemala Primavera Decaf, is expressed in its most ideal form.
V60 Recipe
To extract the best flavor, use 14g – 17g (per person) of medium-ground coffee for 250g of water, heated to between 90°C and 94°C.
Preparation: Place your filter and pre-rinse it with hot water to remove paper residue and ensure your vessel is preheated. Add the coffee grounds to the V60 and place it on your tared scale.
The Bloom (0:00): Initiate your timer and start with an even 60g pour. This 45-second bloom is crucial for degassing and flavor development.
Controlled Pours: Continue pouring in three controlled phases to maintain an even extraction flow:
- ⌚0:45: Pour 75g of water (Total 135g).
- ⌚1:30: Pour 65g of water (Total 200g).
- ⌚2:15: Pour the final 50g of water (Total 250g)
Final Drip: Let the remaining water completely drip through the coffee bed. The full extraction should be completed around 3:30 minutes for a clean, balanced cup.
Aeropress Recipe
Prep: Rinse the filter and preheat the mug. Add 14g of fine-ground coffee to the standard-set Aeropress.
Pour & Stir (0:00): Start the timer and pour the full 210g of water. Stir for 10 seconds and place the plunger on top.
Final Agitation (1:20): At the 1:20 minute mark, remove the plunger and stir again for 20 seconds.
Plunge: Immediately press the plunger gently and consistently. The total process should conclude before the 2:00 minute mark.
Drip Coffee Bag
What you need:
1 Drip Coffee Bag
Hot water (just off the boil)
1 Mug
Instructions:
- Heat Water: Boil water and let it cool for 20-30 seconds
Set Up: Open the bag and hang it securely on your mug.
Bloom: Pour a small amount of hot water to wet all the grounds.
Wait 20 seconds (for the coffee to bloom).
Main Pour: Slowly pour the rest of the water in 2-3 pulses, letting the water drain slightly between each pour.
Finish: Once all the water has dripped through, remove and discard the bag.
Total Time: Approximately 2-3 minutes.
