OVERVIEW COFFEE

Ratio

1000 ml : 60 g

Dose

30 g (2–3 cups)

Water

500 g

Temp

92℃

Grind

medium-fine

Time

3:00–3:30

1. 01Rinse the paper filter with boiling water to remove the paper smell. Discard the rinse water.
2. 02Add 30 g of medium-fine coffee to the dripper. Place it on the scale and tare to 0 g.
3. 03Start the timer as you begin pouring water at about 92℃. Pour slowly in circles so the bed is evenly wet. The first pour (bloom) goes to 60 g (about 10–15 seconds).
4. 04At 0:30, pour again in circles to 200 g. After that, pour 100 g every 30 seconds.
5. 05At 2:30, make the fifth and last pour, slowly, until the scale reads 500 g. Wait for the dripper to draw down (about 3:00–3:30).
6. 06Remove the dripper and stir the coffee in the server.
7. 07Pour into a mug.

• For 1–2 cups they publish 250 ml water to 15 g coffee — a quarter of the 1000 ml : 60 g ratio.
• Bloom water is about twice the coffee weight.
• Adjust grind first: coarser if the cup is too strong, finer if too weak. If still thin after grinding finer, add 1–3 g of coffee and keep the same steps.
• They do not name a dripper. A V60 tends to taste more delicate; a Kalita Wave sweeter and rounder.

The roaster does not specify bean, dripper.

Ratio

1 : 2

Dose

20.0 g

Water

40.0 g out

Temp

92℃

Time

28 s ± 3 s

1. 01Tare the portafilter on the scale.
2. 02Dose from the espresso grinder into the basket.
3. 03Adjust to 20.0 g on the scale.
4. 04Level with a distributor.
5. 05Tamp evenly.
6. 06Tare a shot glass on a scale on the machine.
7. 07Flush the group for a few seconds, then wipe.
8. 08Lock in the portafilter, start the shot and the timer, and slide the glass under the spouts.
9. 09Stop the shot at 40.0 g.
10. 10Decant into the serving cup.

• Commercial-machine double. They publish 8.5–9 bar.
• If the time is far from 28 s ± 3 s, adjust grind first, then yield.
• The blend changes with the season. They do not publish a grind setting.

The roaster does not specify grind, bean.