Recipes

Traditional Style Shot

1. 01Dose 20 g into a dry basket, then distribute and level the grounds.
2. 02Tamp flat with even pressure.
3. 03Lock the portafilter in and start the shot.
4. 04Aim for 40 g in the cup in about 28 seconds.
5. 05Runs fast or tastes sour → grind finer; runs slow or tastes bitter → grind coarser.

Simple Four Pour Recipe

1. 01At 0:00: Bloom with 60 g of water; High flow rate ~8-10 g/s; controlled concentric pour fully saturating grounds
2. 02At 0:45, pour up to 120g; High flow rate ~8-10 g/s; controlled concentric pour
3. 03Start third pour to 180g when water level almost touches the bed; low flow rate <5 g/s; gentle center pour; as low to water bed as possible
4. 04Start fourth pour to 240g when water level almost touches the bed; low flow rate <5 g/s; gentle center pour; as low to water bed as possible
5. 05Brew times for most of our coffees end up around 2:30. However, we always prefer to dial by taste over time

Simple Two Pour Switch Recipe

1. 0:00With switch open, bloom 105g of water; very aggressive flow rate >10g/s; controlled concentric pour
2. 0:55Close the switch and pour 105g of water; gentle flow rate <5g/s; center pour; kettle height as low as possible
3. 1:55Open the switch and let drain. Enjoy!

Flash Brew

1. PreAdd 75g of ice to the carafe below the dripper; close the switch.
2. 0:00Bloom 50g of water; aggressive flow rate ~8-10g/s; controlled concentric pour
3. 1:20Open the switch and let drain
4. 1:30Pour the last 100g of water; gentle flow rate <4g/s; center pour
5. Add more ice as needed and enjoy