Recipes

Espresso

Ratio: traditional 1:2 ratio. 20g coffee in, 40g out

Water Temp: 200°F

Time: 30 seconds

Our QC Equipment: La Marzocco Linea AV with standard 9 bar pressure with a Fiorenzato F83 Pro grinder.

v60

We QC with four even weight pours. The first two pours are spiral with a higher flow rate. The last two pours are gentle center pours. We aim to be aggressive with extraction early to maximize compounds that affect sweetness and flavor. We aim to be gentle late to minimize compounds that increase bitterness. 

Water: Filtered at approximately 70ppm. Adjust mineral balance to liking.

Temperature: 202°F (washed), 200°F (natural)

Ratio: 1:16, 15g coffee, 240g water

Bloom @ 0:00: to 60g, 8 g/s flow rate

Pour 2 @ 0:45: to 120g, 8 g/s flow rate

Pour 3 (when water is slightly above bed): to 180g, 4 g/s flow rate

Pour 4 (when water is slightly above bed): to 240g, 4 g/s flow rate

Target Brew Time: 2:30. This can vary from coffee to coffee. A majority of our coffees brew well from 2:15-3:00. Always dial by taste.

Target Extraction: 20%

Our QC Equipment: Hario v60, Fellow Stagg Kettle, Cafec Abaca Papers, Fellow Ode 2 Grinder (usually 4-6 grind size depending on the coffee)

Matcha

Ingredients: 4g matcha, 2oz water, 5oz of milk of choice, sweetener of choice, ice

1. mechanical or hand-whisk powder into water until fully uniform

2. add sweetener

3. pour over milk and ice

4. enjoy!

We recommend cold-whisking matcha for a modern sweeter flavor profile and hot whisking for a for a more bold traditional profile.