Espresso
Rich. Bold. Precise.
We see espresso as more than a drink, it’s a craft. A harmony between method and exceptional coffee.
This is the recipe we use every day in our café.
- 19gm ground coffee
- 38gm-40gm espresso yield
- Extraction time: 30–35 seconds
Note: Basket size matters! If your portafilter only holds 16–18g, adjust your output using a 1:2 brew ratio (e.g., 16g in = 32g out).
V60 Pour Over
Prep: Heat water to 94°C. Rinse the paper filter and discard the water.
Grind & Bloom: Use 17g medium coffee. Add to V60, tare, pour 50g water, and wait 30 sec.
Pour: Slowly add water in circles to reach 300g by 1:15.
Finish: Let drain (around 2:15 total). Enjoy a clean, delicate cup—even as it cools.
Aeropress Inverted
14g Coffee
210g Water
0:00 Pour up to 210g
1:45 stir 6 times
Add cap and press the coffee into a server or cup
Moccamaster
Grind size: coarse
Dose: 62.5〜65.0g
Total water amount: 1000ml
1. Set the coffee powder, pour 300 ml of water and wait 2 minutes.
2. Then pour 700 ml of water and wait 3 min.
