Brewing Information Link

General Information:

Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)

Rest time: 7–14 days post-roast

 

Filter Recipe

Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.

Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)

Dose: 16 g coffee → 260 g water

Water temp: 92–94 °C

Pours: 3 (bloom + 2 equal pours)

Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.

Total brew time: ~2:45

 

Espresso Recipe

Water: ≈120 ppm TDS

Rest time: 20+ days post-roast

Brew recipe

Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)

Dose: 18 g in → 42 g out

Water temp: 95 °C

Brew time: 25–30 sec