BREWING RECIPES
Our role as roasters is to unveil each lot's full potential through deliberate roasting and refined profiling.
Its final expression is shaped by the brewer and their conditions.
Publishing a singular recipe diminishes the integrity of the cup;
restricting exploration and reducing the act of brewing to repetition rather than discovery.
No two setups are alike. Water, grinder, temperature, filtration, and age all alter the result.
Each demands its own calibration.
The following are offered as a starting point only. Not a destination.
Explore, adapt, and seek the truest expression within your own hands and conditions.
Referenced against the following setup. Calibrate to your own accordingly.
La Marzocco Linea PB | 20g VST Precision Baskets | Pro RO Filtration | 93.5°c | 8 Bar | Mahlkonig E65S GBW | Puqpress M3 (14kg)
Blends
| BLEND | DOSE | YIELD | TIME |
|---|---|---|---|
| CATHEDRAL | 19g - 21.5g | 38g - 46g | 24s - 30s |
| CHALICE | 19.5g - 22g | 36g - 44g | 25s - 32s |
| VAJRA | 19g - 21g | 40g - 47g | 23s - 28s |
| EFFIGY | 20g - 21.5g | 40g - 44g | 24s - 26s |
Single Origin
| RATIO | DOSE | YIELD | TIME |
|---|---|---|---|
| 1:2.25 | 20g | 45g | 23s - 28s |
Adjust to taste.
A starting point. Your variables will differ.
| RATIO | DOSE | WATER | TEMP | TIME |
|---|---|---|---|---|
| 1:15 | 15g | 225g | 91-95°c | 2:30 - 3:00 |
Filter brewing is more forgiving in pressure, less forgiving in clarity. Every variable is exposed. Water temperature, bloom time, pour cadence, vessel, and filtration medium all shape the result.
Begin with the ratio. Adjust accordingly to taste.
A longer bloom allows CO2 to escape and opens the lot. A slower pour extracts more. A faster pour extracts less. There is no single correct approach, only what the lot reveals under your conditions.
Pour structure is where the brewer shapes the cup. Each addition is gauged by drawdown speed, time variance translates through grind.
As a starting point, 3 pours of 75g, pouring to 225g total water.
Increasing the number of pours and reducing the weight of each will emphasise clarity and accentuate brighter, more delicate notes.
Fewer, heavier pours tend toward body, sweetness, and depth.
Adjust to the lot. Adjust to taste.
Grind consistency is the variable most people underestimate.
An inconsistent grind produces inconsistent extraction. Fines over-extract. Coarse particles under-extract. The result is a cup that is simultaneously bitter and flat.
A quality grinder is not a luxury. It is integral to the process.
There is no universal recipe. There is only your setup, your water, your hands. Start within the parameters. Taste critically. Adjust one variable at a time. Every adjustment is information. Use it.
Water is not passive. It is the foundation everything else is built on.
Mineral content, pH, and filtration all directly influence extraction and flavour. An unconsidered water profile can compromise the cup regardless of everything else.
High bicarbonate dulls acidity and flattens the cup. Low mineral content starves extraction. Neither serves the coffee.
We brew with Pro RO filtration, remineralised to a consistent profile. If your water is untreated tap, your result will differ regardless of every other variable.
Filtered water is not a luxury. It is a necessity.
Coffee is perishable. Treat it accordingly.
Our bags are designed to preserve. Black to block light, airtight to seal freshness, and fitted with a one way valve to release CO2 without allowing oxygen in.
Once opened, store away from light, heat, and moisture.
Grind to serve.
Our coffees generally peak between 2 to 5 weeks post-roast, though each lot varies.
Rest is part of the process. Brewing too early suppresses clarity. Too late and it fades.
Roast dates are marked on every bag.
