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THE SPECS

1:17 - 1:19 Ratio
(13.5g - 14.4g coffee / 245g water)
*Adjust parameters tailored strictly per each specific micro-lot profile.

90°C - 93°C Extraction Temperature
*Calibrated with custom-mineral water (KH40 / GH51) or precise Third Wave Water at 100ppm.

The Grind Architecture
Medium-fine calibration.
(calibrated to a 400-micron burr gap: 11 - 13 on Mahlkönig EK43 / 25 - 28 clicks on Comandante) )

The 5-Pulse Pouring Structure
4-5 pours structured around a 40g bloom (30s - 60s), followed by balanced 40g - 50g pulses in a single, continuous pouring structure without dilution.

Total Trajectory
Total brew time targets 4:00 - 4:30 to achieve a crystalline 1.30 - 1.40 TDS clean cup.

THE DEGASSING ARCHITECTURE

Relentless patience is required to encounter the true genetic potential of the terroir. While our strict selection performs beautifully from the very first days of post-roast cupping, our light roast profiles demand an extensive rest window before brewing.

We firmly recommend a minimum of 35 to 45 days of absolute maturation, with the bag entirely unopened. The liquid typically hits its magnificent peak from the 45-day mark, accelerating its clarity and flavor vibrance until the 80-day threshold. We leave zero variables to chance.

THE TROUBLESHOOTING ALGORITHM

If you prefer to adjust the trajectory to match your sensory direction, follow our direct calibration parameters below.

[ ＋ ] EXCESS BREW TIME (OVER 4:30)
Please try a few notches coarser grind setting to target a 4:00 - 4:30 minute window, or lower your pulse density (such as a 40g bloom followed by 50g * 4 pours).
[ ＋ ] WEAK OR WATERY PROFILES (TDS BELOW 1.3)
Please apply a finer grind setting on your grinder first. If you encounter bitterness after adjustment, try returning to your original setting and add a few extra grounds to establish a strict 1:18 ratio (13.5g / 245g).
[ ＋ ] OVER-EXTRACTED OR BITTER TEXTURES (TDS ABOVE 1.4)
Try a 1 or 2 notch coarser grind setting. If your cup lacks distinct flavors altogether, it is highly probable that your TDS (strength) is running too high (above 1.5). The ratio may be running too low, or the lot is simply too fresh/gassy and demands extended degassing.
[ ＋ ] LACKING JUICINESS OR VIBRANT ACIDITY
This case specifically manifests when your coffee is aging beyond its peak. Try lowering the extraction ratio first, shifting towards a 1:17 - 1:18 ratio. If the profile remains too intense for your palate, adjust 1 or 2 notches coarser on your grind setting.
[ ＋ ] ASTRINGENCY, NUTTINESS, GRASSINESS, OR FUNKINESS
Grind finer until the defect entirely disappears, then strategically aim for a longer brewing ratio to hit a stable 1.3 TDS.
[ ＋ ] GRINDER ARCHITECTURE SPECIFICS
When adapting parameters per burr geometry, we recommend a strict 1:17 ratio for flat espresso burrs (such as SSP’s MP and HU geometries) and standard home-grade grinders. For elite commercial grinders and premium high-end home grinders, maintain a 1:18 target blueprint.
[ ＋ ] WATER QUALITY PROFILE
If your local water profile features a high pH value, balance the trajectory by lowering the extraction ratio down to a 1:16 - 1:17 structure, combined with a calculated coarser grind setting.