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THE RECIPE

Ratio: 1:17 - 1:19
(13.5g - 14.4g coffee / 245g water)
*Adjust parameters slightly based on the specific micro-lot.

Water Temperature: 93°C
*Use custom-mineral water (KH40 / GH51) or Third Wave Water at 100ppm.

Grind Size: Medium-fine
(Mahlkönig EK43: 11 - 13 / Comandante: 25 - 28 clicks)

The 5-Pulse Method:
For every single pulse, pour aggressively enough to thoroughly disturb and agitate the coffee bed. Ensure your water stream has sufficient force to reach the absolute bottom of the slurry, but avoid being overly violent—apply just the right amount of energy to hit the bottom. Stop pouring once the water level rises above the grounds. Resume your next pulse just before the water drains completely, repeating this cycle for 4-5 continuous pours.
40g Bloom (30s - 60s) → 40g - 50g pulses until reaching 245g.

Total Brew Time: 4:00 - 4:30
Targeting a crystalline, clean cup at 1.30 - 1.40 TDS.

RESTING & DEGASSING

Patience is key to unlocking the true potential of our light roasts. We highly recommend an extensive resting period before brewing to ensure maximum clarity and flavor vibrancy.

Minimum Rest: 35 to 45 days (please keep the bag unopened).
Peak Flavor: The coffee hits its magnificent peak between 45 and 80 days post-roast. We leave zero variables to chance.

TROUBLESHOOTING GUIDE

If you need to adjust the cup to match your preference, follow these simple solutions.

[ ＋ ] EXCESS BREW TIME (OVER 4:30)
Your grind size may be too fine, or your pouring agitation may be too aggressive, causing coffee fines to migrate to the bottom and clog the filter. Adjust 1-2 notches coarser, or regulate your pouring force.
[ ＋ ] WEAK OR WATERY PROFILES (TDS BELOW 1.3)
Grind finer. If the cup becomes bitter, return to your original grind size and increase your coffee dose to hit a strict 1:18 ratio (13.5g coffee / 245g water).
[ ＋ ] OVER-EXTRACTED OR BITTER TEXTURES (TDS ABOVE 1.4)
Grind 1-2 notches coarser. If flavors are entirely muted, your coffee is either extracting too heavily (>1.5 TDS) or the beans are too fresh and need more resting time.
[ ＋ ] LACKING JUICINESS OR VIBRANT ACIDITY
This typically happens when beans age past their peak. Lower your ratio to 1:17 - 1:18. If the taste is too intense, adjust your grind slightly coarser.
[ ＋ ] ASTRINGENCY, NUTTINESS, GRASSINESS, OR FUNKINESS
Grind finer until the defect disappears, then use a slightly higher water ratio to stabilize the extraction at a 1.3 TDS.
[ ＋ ] GRINDER-SPECIFIC ADJUSTMENTS
For standard home grinders and flat espresso burrs (like SSP MP/HU), we recommend a 1:17 ratio. For premium commercial or high-end grinders, aim for a 1:18 ratio.
[ ＋ ] WATER TEMPERATURE ADJUSTMENTS
At our bar, we brew strictly at 93°C. If your cup lacks target sweetness and acidity, or feels thin and hollow, your water temperature may be too low. Conversely, if you notice bitterness or a heavy body that masks brightness and clear flavor notes, lower your water temperature by 1°C - 3°C.
[ ＋ ] WATER QUALITY PROFILE
If your local water has a high pH, compensate by lowering your extraction ratio to 1:16 - 1:17 and using a slightly coarser grind setting.