Let the beans chill.
Fresh beans trap roasting gas. Give them a short break so the cup tastes calm, sweet, and clear — not sharp, gassy, or hollow.
At least 14 days
Very light roasts often bloom after three to four weeks. Imported ultra-light lots can need up to eight weeks before they sing.
About 7–10 days
Darker roasts can work sooner. If the shot still feels gassy or pulls unevenly, give the beans a few more days.
A rested cup tastes lively, sweet, and clean — not sharp, gassy, or hollow.
Store them well.
After resting, protect them from air, heat, and light. Portion and freeze if you can — frozen coffee stales far slower than coffee in an opened bag.
Split into brew-size packs
We portion at 15 g and label each pack with roast date and base recipe — so future-you knows the plan.
Pull, grind, brew
Take one pack from the freezer, grind it right away, or let it sit for a minute if you want a little more aroma.
One big bag that keeps getting opened lets in air each time. Single frozen portions stay bright cup after cup.
Filter brewing.
Pour-over is where origin character lives. The setup matters less than the routine — same gear, same recipe, taste, then adjust.
Dripper
Any dripper you like. We love using Hario Alpha for our daily brew.
Grinder
A grinder that gives you the same particle distribution every time, ideally with Ultra Low Fines burrs. We use both the Weber EG-1 and Ozik.
Filter
Any fast-flow leaning paper filter. We use CAFEC T-90 usually.
Water
Cleo for gentle flavors, Nestle PureLife for more body. In our roastery we use RO water at ~11ppm.
Extras
Gooseneck kettle, scale with timer, carafe, and cups.
15 g → 225–250 g
We like around 1:15 to 1:17 ratios.
90–93 °C
Hotter for washed coffees, a little cooler for funky experimentals.
2:30 – 3:30
If the cup tastes good outside this window, ignore it. It's a baseline.
3 – 5
Three for most. Four for lighter roasts. Five for ultra-light imports.
Start here, taste, then adjust. Want more sweetness? Extract higher. Want more brightness? Lower the temperature a bit.
- Rinse the paper, warm the brewer and carafe, and rinse the filter.
- Grind 15 g coffee to a medium-fine setting — slightly finer if using ULF burrs.
- Pour 45 ml water for the bloom, stir gently, and wait 45 seconds.
- Pour the remaining water. For 4 pours, divide 205 ml by 4 (≈ 51 ml each). Finish by ~2:00, dividing the interval evenly.
Our recipe is intentionally a little loose. Pouring style and agitation differ per brewer — experiment until you land on a method that tastes good in your hands.
Espresso extraction.
We pair our Modbar EP with a good grinder running SSP MP burrs. This setup gives clean, sweet shots with body and clarity.
Espresso Machine
Anything that pulls a clean shot — temperature stability matters more than brand.
Grinder
Look for a grinder that still produces fines. ULF burrs aren't suitable here — they make the shot taste thin.
Water
We use ~40ppm water in our tasting room for clean, sweet extractions.
Scale
Use a scale with a timer if your machine doesn't have one.
20 g in → 40 g out
Aim for 25–35 seconds total, including any short pre-infusion.
- Grind, dose, distribute with tools, and tamp so the puck is even.
- Start the shot: Give it a short pre-infusion if you can and aim for 25–35 seconds. Go finer if it flows too fast, coarser if barely any flows.
- Taste and adjust: Bitter or dry? Grind a bit coarser. Thin or sour? Grind a bit finer.
Water matters.
If you don't have access to demineralized water, use Cleo or Nestle for filter; Cleo or Aqua for espresso. In our roastery we run our own RO system.
Pure RO at ~11ppm
From tap water, demineralized directly in our Reverse Osmosis system. Sweet taste without adding minerals back — we love it.
Gree water → Modbar
Sent straight from our Gree system into the Modbar. Clean, sweet shots — no remineralization step needed.
Ready tobrew?
This guide reflects how we currently brew our coffee. Tweak the recipes, write down what you taste, and let us know how it goes.