Brewing Guide

☕ Espresso Guide

1. Preheat the portafilter and cup with hot water. Dry thoroughly.
2. Dose 18g of finely ground coffee into the portafilter basket. Distribute evenly.
3. Tamp level with firm, consistent pressure (30lb). Ensure a flat puck.
4. Lock in the portafilter and immediately start the shot — don't wait.
5. Monitor the extraction: aim for a honey-like flow, 25-30 seconds total.
6. Serve immediately. The shot should have golden crema and a balanced flavor.

💧 V60 Pour-Over Guide

1. Rinse the paper filter with hot water to remove papery taste and preheat the dripper. Discard rinse water.
2. Bloom: Pour 40g water in a slow spiral, wetting all grounds. Wait 45 seconds for CO₂ release.
3. First pour: Add water to 150g using gentle concentric circles. Keep the bed level.
4. Pulse pours: Add water in 50g pulses (200g → 250g → 300g → 360g), maintaining 1cm water depth.
5. Let it draw down. Total time should be ~3:00. Lift dripper, swirl gently, serve.

brewer Batch Brew Guide

1. Scale up your recipe using the 1:16 ratio. Weigh coffee — don't scoop.
2. Pre-wet the filter basket if using paper filters. Insert and secure.
3. Brew on the proper cycle. Most commercial brewers handle saturation automatically.
4. Stir the batch gently after brewing to homogenize the extraction.
5. Hold at 180°F+ in an insulated airpot or thermal server. Never on a hot plate beyond 30 min.
6. Discard after 60 minutes. Coffee degrades rapidly on heat.

🧊 Cold Brew Guide

1. Weigh coffee at 1:8 ratio (e.g., 500g coffee to 4L water). Grind coarse.
2. Combine coffee and room-temperature water in a food-safe container. Stir to saturate all grounds.
3. Steep 18 hours at room temperature. Cover but don't seal airtight.
4. Filter through a fine mesh strainer, then through paper filter for clarity.
5. Dilute concentrate 1:1 with water or milk. Serve over ice.
6. Keg it: Transfer to a keg, charge with nitrogen (30-35 psi), serve on cold tap. Concentrate lasts 2 weeks refrigerated.

French Press French Press Guide

1. Preheat the press with hot water. Discard. Add coarsely ground coffee (1:15 ratio).
2. Pour water just off boil (200°F) to saturate all grounds. Start timer.
3. Stir gently at 1 minute to break the crust. Skim foam and floating bits.
4. Insert plunger at 4:00. Press down slowly and steadily — no forcing.
5. Decant immediately into cups or a thermal carafe. Do not leave in the press — it keeps extracting.

Dot sizes are proportional to grind particle size. Finer = more surface area = faster extraction.

💡 Tip: Bring water to a boil, then wait 30 seconds. You'll land right at ~200°F.