Simple ratios. Honest results.

Adjust by taste, not by rule. These are the starting points we use in the roastery.

V60 pour-over

RATIO 1:16 · COFFEE 15g · WATER 240g · TEMP 92°C

Bloom with 45g of water for thirty seconds. Pour in slow concentric circles. The cup should be sweet, clear, and finish dry. If it tastes flat, grind finer. If it’s harsh, grind coarser.

Espresso

RATIO 1:2 · COFFEE 18g IN · YIELD 36g OUT · TIME 25–28s

Distribute and tamp level. Aim for a slow, even pour. If it runs in under twenty-two seconds, grind finer. If it chokes past thirty-two, grind coarser. Taste before chasing numbers.

AeroPress (inverted)

COFFEE 17g · WATER 220g · TEMP 90°C · STEEP 2 MIN

Inverted method. Stir gently after pouring. Steep for two minutes, then flip and press slowly over thirty seconds. Strong, clean, forgiving.

French press

RATIO 1:15 · COFFEE 30g · WATER 450g · STEEP 4 MIN

Coarse grind. Steep for four minutes, then break the crust gently and skim the foam. Press slowly. Decant immediately — or it will keep extracting in the press.