THE SPECS
1:15.6 - 1:16.6 Ratio
(15.0g - 16.0g coffee / 250g total mass)
*Adjust parameters tailored strictly per each specific micro-lot profile.
90°C - 93°C Extraction Temperature
*Calibrated with soft mineral water (Crystal Geyser) or precise Third Wave Water at 100ppm.
The Grind Architecture
Medium-coarse calibration.
(calibrated to a 400-micron burr gap: 11 - 13 on Mahlkönig EK43 / 22 clicks on Comandante)
The Static Immersion Structure
Fellow Prismo pressure-actuated valve matrix with double-filtration (metal mesh integrated with a thoroughly heat-rinsed paper filter). A continuous, single pour directly onto the static slurry until the total mass reads exactly 250g without resetting the scale to zero.
Total Trajectory
Total static contact time targeting 2:00 to 3:30 prior to initiation of a slow, controlled press. Complete structural brew finish time targets 3:30 - 4:30 to achieve an optimized fluid profile.
THE DEGASSING ARCHITECTURE
While our pour-over systems are engineered to achieve absolute peak structural clarity between 45 to 80 days of degassing, this specific immersion framework (AeroPress & Prismo) functions under a completely different paradigm. Instead of isolated clean cup aesthetics, this pressure-driven system violently accentuates the raw acidity and explosive flavor boundaries of the terroir, immediately exposing the true geographic atmosphere of the lot—even with fresher profiles aged just 10 to 14 days post-roast. When extracting under this fresh configuration, purposefully extend the contact timeline to target a longer total trajectory of 4:30 to unlock the ultimate saturation of fruit and texture. We leave zero variables to chance.
