As our coffee is roasted on the lighter side, we advocate going with a ratio of 1:3 for espresso and 1:13-15 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
15-20s extraction at 6.0 bar

Filter (17g dose)
1:3 bloom for 30-60s (depending on the amount of degassing)
Remainder split into 2 (for funkier stuff) or 3 (for classic stuff) even pours, waiting till the bed is almost dry before each pour
Total brew time: 1:50-2:20

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 take a little bit of time to fully express themselves. So, for maximum flavor and juiciness that explodes in your mouth, store it in your cupboard (away from direct sunlight and heat) and just forget about it!

As a matter of fact, we find that our coffees reach their peak at about 4-5 weeks post-roast. So unless you love the taste of grass, we beseech you to just leave it aside for a little while.