Consulting from Matt Winton - World Champion Brewers Cup 2021

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

Processing time:

All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday. 

Domestic: 

Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.

International:

We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:

Postpac Priority: 7-15 Working Days

Fedex and DHL: 2-7 Working Days