Espresso Recipe
| Ratio | 1:2.2 |
| Temperature | 93°C filtered water |
| Dose | 18g |
| Yield | 40g |
| Time | 20s (+/- 2s) |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 93 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 0 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 1:40 — Pour to 240g in a fixed circular pattern
1:40 - 2:00 — Finish drawdown
If the brew takes longer than 2:00, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
