Espresso Recipe
| Ratio | 1:2 |
| Temperature | 93°C filtered water |
| Dose | 18g |
| Yield | 36g |
| Time | 26-30s |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium grind setting (800 microns) |
| Dose | 15g |
| Temperature | 92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds - 2 minute 40 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 1:00 — Bloom to 1 minute
1:00 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:45 — Wait until 1 minute 45 seconds
1:45 - 2:30 — Pour to 240g with a centre pour
2:30 - 2:40 — Finish drawdown
If the brew takes longer than 2:40, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
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