Pour over · V60
Best for Keremēla
22 g coffee, 360 g water at 94 °C. Bloom with 60 g for 40 seconds, then pour in three additions. Finish around 2:45.
Infusion · Brewing
How we brew ours
Ratios to start from, not rules. Adjust grind first, then time, then everything else.
Espresso
Best for Torra Noturna
18 g in, 38 g out, 27–30 seconds. If it tastes sharp, grind finer. If it tastes hollow, pull it shorter.
French press
Best for the decaf, late
60 g per litre, coarse. Steep four minutes, break the crust, wait another four, then pour slowly without plunging.