Brew Guides

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

Clean. Sweet. Delicate.

The V60 is our favorite for bringing out the soft, nuanced notes of our filter roast coffees. A lighter body, but no less flavourful.

- Heat water to 94ºC. (No temp-controlled kettle? Just let your boiled kettle sit for 30 seconds.)

- Prep your filter: Fold, insert into the V60, and place it on your server. Rinse the paper to eliminate taste and warm the setup. Discard rinse water.

- Grind and weigh your coffee—17g is the sweet spot.

- Place your V60 setup on the scales, add the ground coffee, and tare to zero.

- Start your timer and bloom with 50g of water. Let it sit for 30 seconds.

- Begin your pour: slowly and steadily pour water in a circular motion. Keep the stream centered and let the water stir up the grounds slightly.

- Aim to reach 300g total water by 1:15 on your timer. Let it drain completely—finishing around 2:00–2:15.

Savor the result. Sweet, clean, and expressive—even as it cools.