THE SPECS
[ Config 1: Classic Espresso Roast Series ]
- Fluid Ratio: 1:2.0 Base (Up to 1:2.2 Extension for complex fruit evolution)
- Mass Matrix: 15.0g – 18.0g dry dose / 30.0g – 39.6g liquid yield
- Pressure Profiles: 6.0 – 9.0 Bar extraction grid
- Total Trajectory: 25 – 35 Seconds of dense emulsified contact
[ Config 2: Omni Roast Series ]
- Fluid Ratio: Minimum 1:2.3 Extension (Calibrated strictly per mass TDS variables)
- Total Trajectory: 23 – 29 Seconds of high-velocity extraction
- Targeted Metrics: Stabilized TDS at 7.5% while guaranteeing EY over 19.0% (Ideal EY: 21.0%+)
*Hardware Note: To eliminate micro-channeling noise and maximize hydraulic uniformity under Omni Roast extractions, the integration of an elite Puck Screen is highly recommended.
THE DEGASSING ARCHITECTURE
Relentless patience is required to encounter the true genetic potential of the terroir under extreme hydraulic pressure variables. For our Classic Espresso Roast Series, we enforce a strict resting window of 20 to 45 days to optimize lipid emulsification. For our ultra-light Omni Roast Series extractions, micro-lots unlock their ultimate peak structural clarity and fully expanded flavor boundaries between 30 to 90 days of stable degassing. We leave zero variables to chance.
