Filter

This is the pour over recipe we use for all coffees. Our preference tends to lean somewhere between tea-like and juicy brews depending on what we are trying to highlight in a particular coffee.

Coffee: 17g (~700 Microns)

Water: 300g

Mineral Composition: 60ppm (30ppm MgSO, 20pmm CaCl, 10ppm NaHCO)

  1. Heat kettle to 92°
  2. Insert filter into dripper and rinse
  3. Add coffee.
  4. Pour 60g in a spiral motion at ~8g/s making sure to saturate the whole bed
  5. At 1:00 pour 80g in a spiral motion at ~5g/s
  6. At 1:30 pour 80g in the centre at ~5g/s
  7. At 2:15 pour 80g in the centre at ~5g/s
  8. Allow to fully drain

The brew should take 3 to 3.5 minutes to fully drain and should have a TDS of 1.35-1.45% and EY 20-22%

We like to add a bit of flexibility into all our recipes as not all coffees will behave the same.

The initial pour can be larger if the bed is not fully wet at 60g.

Ideally the 3rd and 4th pour should be initiated when the water column is about 1cm above the bed, so timing can be variable.

The final pour weight can be increased or decreased if you prefer a lighter or heavier cup.

Espresso

We use a manual lever for our espresso and profile by pressure. Because we like to roast our coffees pretty light our preference for espresso tends to lean to modern style shots.

Use the Turbo variation if you want a relatively light bodied expressive cup and the Bloom variation if you want more weight and complexity.

Coffee: 20g

Water: 60g

Mineral Composition: 60ppm (20ppm MgSO, 20ppm NaHCO, 20ppm KHCO)

(If using a machine with a boiler its best to add GH post extraction)

Temperature: 94°

Turbo (Low Concentration, High Extraction)

  1. Fill until you reach 4 bar
  2. Soak for 1s
  3. Ramp back to 4 bar 
  4. Maintain flow into cup of around ~4g/s until you reach desired yield.
  5. The shot should finish in around 16-18s

Bloom (High Concentration, High Extraction)

  1. Fill until you reach 8 bar
  2. Smoothly ramp down to 2 bar and soak for 30s
  3. Ramp back up to 8 bar
  4. Maintain flow into cup of around ~3g/s until you reach desired yield.
  5. The shot should finish in around 50-55s

Depending on coffee and grind quality you may want to taper the pressure on these shots to minimise channeling.

If you do not have a pressure or flow controlled machine we suggest sticking to high flow low concentration shots like the Turbo.

Further Reading


If you want to learn more about coffee preparation and water there are some links below.

https://espressoaf.com/guides

A great resource for everything from puck preparation to profiling.

https://www.robertasami.com/coffee/water-you-doing

An awesome beginner friendly guide to making your own water, with links to some more in-depth resources.

https://coffeeadastra.com/coffee-blog/

A lot of good information on both espresso and filter coffee brewing.

Our Equipment:

We avoid recommending equipment in our recipes because everyone will have a different set up with different goals in mind, but if you’re curious below is a list of the equipment we currently like using.

Grinder: Ditting 804 (Machined Burrs), Timemore 078 (Turbo Burrs), ZP6, Kingrinder K6

Drippers: Orea V4 Wide & Narrow

Espresso Basket: Pullman 876

Espresso Machine: Flair 58