How we brew it

Ratio

1:16

Dose

22 g coffee · 350 g water

Grind

Medium-fine (table salt)

Water

205°F

Time

2:45 – 3:15

1. Rinse the filter with hot water; discard the rinse water.
2. Bloom: pour 50 g of water over the grounds, swirl gently, wait 40 seconds.
3. Pour to 200 g in slow circles, pause, then pour to 350 g.
4. Drawdown should finish around 3 minutes. Flat bed = even extraction.

The clearest window into a coffee. Our light and fruit-forward roasts shine here.

Ratio

1:16

Dose

55 g coffee · 900 g water (~7 cups; scale at 1:16)

Grind

Medium (kosher salt)

Water

Machine-controlled

Time

5 – 6 min

1. Use a fresh paper filter and level the grounds before brewing.
2. If your machine has a bloom or "pre-infusion" mode, use it.
3. Drink within an hour; a burner plate cooks the pot, so use a thermal carafe if you can.

No shame in the machine. With good coffee, the right dose, and a fresh grind, it delivers.

Ratio

1:15

Dose

30 g coffee · 450 g water

Grind

Coarse (breadcrumbs)

Water

200°F

Time

4:00 + rest

1. Add coffee, pour all the water, start the timer. Stir once at 1:00.
2. At 4:00, skim the crust and floating grounds off the top.
3. Rest 2 more minutes, then press just to the surface; don’t plunge deep.
4. Pour immediately so it doesn’t keep extracting in the press.

Full body and heavier texture. This is where our Balanced and Dark & Bold profiles live large.

Ratio

1:2

Dose

18 g in · 36 g out

Grind

Fine (adjust until the shot runs 25–30 s)

Water

200°F

Time

25 – 30 s

1. Dose 18 g, distribute evenly, tamp level.
2. Aim for 36 g of espresso in 25–30 seconds from first drip.
3. Running fast and sour? Grind finer. Slow and bitter? Coarser.
4. Rest our coffee 10+ days off roast for espresso. It settles the crema and sweetens the shot.

Our dark roast was built for this. Sweetness and chocolate that cut through milk.