Brew this coffee
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Our starting recipe
Rest the coffee for around 14 days after roasting.
- Water
- Soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low.
- Dose
- 16 g coffee to 260 g water.
- Grind
- Medium-fine, around 25 clicks. Adjust for a total brew time of 2:30-3:00.
- Brewer
- Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo.
- Temperature
- 92-94 C.
Pour structure
- Bloom Pour 60 g and wait 40 seconds.
- Second pour Add 100 g. Aim for the drawdown to finish around 1:25.
- Final pour Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.
Total brew time Around 2:45.
Troubleshooting
If the cup is sour or thin, grind finer. If it is bitter or dry, grind coarser.
