Brew it like we do
Recipes for the first cup
and every one after.
Ratios, temperatures and timings we test on the roastery bench — with room to make them yours.
Three starting points we come back to in the roastery every week. Adjust to taste — coffee is a conversation, not a formula.
V60 · Pour-over
15 g coffee : 250 ml water · 94°C · 2:45 total. Grind medium-fine, like table salt. Rinse the filter, add the grounds and bloom with 40 g of water for 40 seconds. Pour in three gentle spirals of 70 g, letting the bed drain between pours. The finish should be bright and tea-like.
Espresso
18 g in : 36 g out · 26 seconds · 9 bar. Start with a 1:2 ratio and adjust the grind until the shot lands in the 25–30 second window. If it runs fast and tastes sharp, grind finer. If it chokes and tastes bitter, grind coarser. Night Shift and Addis After Dark both pull beautifully at this recipe.
French press
30 g coffee : 500 ml water · 96°C · 4:00 steep. Coarse grind, like sea salt. Add all the water at once, stir once, and let it sit for four minutes. Skim the crust, press slowly, and pour immediately — leaving it in the press keeps extracting.
Grind guide
Whole bean — best for freshness; grind immediately before brewing.
Espresso — fine, for 9-bar machines and pressurised baskets.
Moka pot — fine-medium, slightly coarser than espresso.
AeroPress — medium-fine; adjust for immersion time.
French press — coarse, so the mesh filter can do its job.
Water matters
Use filtered water at roughly 90–96°C. If your tap water is very hard, a simple carbon filter will do more for your cup than any upgrade to your grinder. Weigh your coffee. Keep your beans sealed and away from light. That is 90% of good brewing.