As our coffee is roasted on the lighter side, we advocate going with a ratio of 1:3 for espresso and 1:17 for filter so as to better highlight the nuanced, delicate flavors and acidity inherent in our roasts.

RECOMMENDED RECIPES
Espresso
8s pre-infusion at 1 bar
15s extraction at 7.5 bar

Filter (Brew Time: 2.5min)
1:3 bloom for 30-60s
1:14 pour till end

Treat our coffees like diamonds. Apply sufficient temperature to extract the most out of them. In fact, the more hotter more better. We’d suggest something in the region of 90-96°C depending on how the coffee was processed. But of course, these are just guidelines - adjust the temperature upwards/downwards according to what you’re tasting!

Natural/Anaerobic Natural/Yeast Innoculated: 90-92°C
Washed/Anaerobic Washed: 93-96°C

In our experience, we find that our roasts degas on the slower side. So, for maximum flavor and juiciness that explodes in your mouth, store it in your cupboard (or fridge) and forget about it!

As a matter of fact, we find that our coffees reach their peak at about 4-6 weeks post-roast. So unless you love the taste of grass, just leave it aside for a little while.