Brew
Four small ceremonies.
We use these every day at the bar. Ratios first, technique second. Change one variable at a time.
Method 01
V60
A bright, clean filter brew. Best for lighter coffees — the ones with notes you'd describe with fruit.
- Dose
- 15g
- Water
- 250g
- Ratio
- 1 : 16.6
- Time
- 3:00
Grind · Medium-fine, like fine sea salt
- 0:00
Bloom
Pour 45g water in circles. Let it sit.
- 0:30
First pour
Pour to 150g in slow concentric circles.
- 1:15
Second pour
Pour to 250g. Keep the bed level.
- 2:30
Drawdown
Let the bed settle. Lift the dripper, swirl gently.
Method 02
AeroPress
Forgiving, fast, brilliant for travel. We brew it inverted with a gentle press.
- Dose
- 16g
- Water
- 230g
- Ratio
- 1 : 14.4
- Time
- 1:45
Grind · Medium, like coarse sand
- 0:00
Invert
Set up inverted. Add coffee, then water to 60g.
- 0:30
Stir & top
Stir gently. Top up to 230g. Cap with rinsed paper.
- 1:15
Flip
Carefully flip onto your cup.
- 1:30
Press
Press slowly. Stop at the hiss.
Method 03
Espresso
Our house pull for milk and black. Adjust grind first, dose second, time last.
- Dose
- 18g in
- Water
- 36g out
- Ratio
- 1 : 2
- Time
- 27 – 32s
Grind · Fine, like powdered sugar
- 0:00
Distribute
Level the bed. Tamp once, firmly.
- 0:05
Lock & pull
Lock the portafilter, start the shot.
- 0:10
Watch first drops
First drops should appear by 8–10s.
- 0:27
Stop
Stop at 36g out, ideally by 32s.
Method 04
French Press
Patient, full-bodied, generous. The morning brew when you have time and people to share it with.
- Dose
- 30g
- Water
- 500g
- Ratio
- 1 : 16.6
- Time
- 8:00
Grind · Coarse, like rough breadcrumbs
- 0:00
Pour
Add coffee, pour all 500g of water.
- 4:00
Break the crust
Stir gently. Skim foam if you like.
- 8:00
Plunge
Press slowly to just below the surface.
- 8:10
Decant
Decant immediately so it doesn't over-extract.