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Brewing Guides
Step-by-step recipes for espresso, V60, AeroPress, matcha and hot chocolate — with ratios, water temperature and grind settings.
Espresso
7 recipes
Ethiopia Sidama Keramo
MediumEthiopia
- Dose
- 18 g
- Yield
- 40-41ml
- Time
- 26-27s
Buy this coffeeEthiopia Sidama Keramo
V60
7 recipes
Colombia Huila
Colombia · 1:16 · 18 g · 94°C
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Colombia Huila
Colombia · 1:16 · 18 g · 94°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298 g
- Temperature
- 94°C
- Water
- 85–150 ppm
- Comandante
- 25-27
- Timemore
- 20-22
- EK43
- 11-12
- 01Bloom50 g · 45s
- 02First pour124 g · 30s
- 03Second pour124 g · 30s
Buy this coffeeColombia HuilaCosta Rica Tarrazú
Costa Rica · 1:16 · 18 g · 94°C
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Costa Rica Tarrazú
Costa Rica · 1:16 · 18 g · 94°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298 g
- Temperature
- 94°C
- Water
- 85–150 ppm
- 01Bloom45 g · 45s
- 02First pour126.5 g · 30s
- 03Second pour126.5 g · 30s
Buy this coffeeCosta Rica TarrazúIndonesia Flores Manggarai
Indonesia · 1:16 · 18 g · 91-92°C
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Indonesia Flores Manggarai
Indonesia · 1:16 · 18 g · 91-92°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298.8 g
- Temperature
- 91-92°C
- Water
- 85–150 ppm
- 01Bloom60 g · 45s
- 02First pour138 g · 30s
- 03Second pour100.8 g · 30s
Buy this coffeeIndonesia Flores ManggaraiColombia La Loma
Colombia · 1:16 · 18 g · 91-92°C
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Colombia La Loma
Colombia · 1:16 · 18 g · 91-92°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298.8 g
- Temperature
- 91-92°C
- Water
- 85–150 ppm
- Comandante
- 28-30
- Timemore
- 21-23
- 01Bloom60 g · 35s
- 02First pour79.6 g · 30s
- 03Second pour79.6 g · 30s
- 04Third pour79.6 g · 30s
Buy this coffeeColombia La LomaEthiopia Sidama Buncho
Ethiopia · 1:16 · 18 g · 92-93°C
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Ethiopia Sidama Buncho
Ethiopia · 1:16 · 18 g · 92-93°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298 g
- Temperature
- 92-93°C
- Water
- 85–150 ppm
- 01Bloom60 g · 45s
- 02First pour118 g · 30s
- 03Second pour118 g · 30s
Buy this coffeeEthiopia Sidama BunchoBrazil Cerrado
Brazil · 1:16 · 18 g · 92-93°C
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Brazil Cerrado
Brazil · 1:16 · 18 g · 92-93°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298 g
- Temperature
- 92-93°C
- Water
- 85–150 ppm
- 01Bloom50 g · 35s
- 02First pour148 g · 30s
- 03Second pour100 g · 30s
Buy this coffeeBrazil CerradoKenya Wanrich
Kenya · 1:16 · 18 g · 93-94°C
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Kenya Wanrich
Kenya · 1:16 · 18 g · 93-94°C
- Ratio
- 1:16
- Dose
- 18 g
- Total water
- 298 g
- Temperature
- 93-94°C
- Water
- 85–150 ppm
- Comandante
- 26-28
- Timemore
- 21-23
- EK43
- 11-12
- 01Bloom54 g · 45s
- 02First pour122 g · 30s
- 03Second pour122 g · 30s
Buy this coffeeKenya WanrichAeroPress
7 recipes
Colombia Huila
Washed · Standard · 16 g · 92°C
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Colombia Huila
Washed · Standard · 16 g · 92°C
- Method
- Standard
- Dose
- 16 g
- Total water
- 240 g
- Temperature
- 92°C
- Comandante
- 12–14
- Timemore
- 10–12
- 0sBloom40 g · 45s
- 45sFirst pour100 g · 30s
- 1:15Stir10s
- 1:25Second pour100 g · 30s
- 1:55Press30s
Buy this coffeeColombia HuilaCosta Rica Tarrazú
Washed · Inverted · 16 g · 91°C
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Costa Rica Tarrazú
Washed · Inverted · 16 g · 91°C
- Method
- Inverted
- Dose
- 16 g
- Total water
- 265 g
- Temperature
- 91°C
- Comandante
- 13–15
- Timemore
- 11–13
- 0sBloom40 g · 40s
- 40sStir10s
- 50sFirst pour185 g · 40s
- 1:30Flip15s
- 1:45Press25s
- 2:10Bypass40 g · 10s
Buy this coffeeCosta Rica TarrazúIndonesia Flores
Anaerobic · Inverted · 17 g · 88°C
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Indonesia Flores
Anaerobic · Inverted · 17 g · 88°C
- Method
- Inverted
- Dose
- 17 g
- Total water
- 285 g
- Temperature
- 88°C
- Comandante
- 14–16
- Timemore
- 12–14
- 0sBloom45 g · 45s
- 45sStir10s
- 55sFirst pour175 g · 45s
- 1:40Flip15s
- 1:55Press30s
- 2:25Bypass65 g · 10s
Buy this coffeeIndonesia Flores ManggaraiColombia La Loma
Carbonic Maceration · Standard · 16 g · 89°C
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Colombia La Loma
Carbonic Maceration · Standard · 16 g · 89°C
- Method
- Standard
- Dose
- 16 g
- Total water
- 270 g
- Temperature
- 89°C
- Comandante
- 12–14
- Timemore
- 10–12
- 0sBloom40 g · 45s
- 45sFirst pour95 g · 35s
- 1:20Stir10s
- 1:30Second pour95 g · 35s
- 2:05Press30s
- 2:35Bypass40 g · 10s
Buy this coffeeColombia La LomaKenya Wanrich
Natural · Inverted · 16 g · 90°C
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Kenya Wanrich
Natural · Inverted · 16 g · 90°C
- Method
- Inverted
- Dose
- 16 g
- Total water
- 275 g
- Temperature
- 90°C
- Comandante
- 13–15
- Timemore
- 11–13
- 0sBloom40 g · 40s
- 40sStir10s
- 50sFirst pour190 g · 40s
- 1:30Flip15s
- 1:45Press25s
- 2:10Bypass45 g · 10s
Buy this coffeeKenya WanrichEthiopia Sidama Buncho
Honey · Standard · 15 g · 91°C
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Ethiopia Sidama Buncho
Honey · Standard · 15 g · 91°C
- Method
- Standard
- Dose
- 15 g
- Total water
- 255 g
- Temperature
- 91°C
- Comandante
- 12–14
- Timemore
- 10–12
- 0sBloom38 g · 45s
- 45sFirst pour91 g · 35s
- 1:20Stir10s
- 1:30Second pour91 g · 35s
- 2:05Press25s
- 2:30Bypass35 g · 10s
Buy this coffeeEthiopia Sidama BunchoBrazil Cerrado
Anaerobic · Inverted · 17 g · 88°C
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Brazil Cerrado
Anaerobic · Inverted · 17 g · 88°C
- Method
- Inverted
- Dose
- 17 g
- Total water
- 240 g
- Temperature
- 88°C
- Comandante
- 13–15
- Timemore
- 11–13
- 0sBloom45 g · 45s
- 45sStir10s
- 55sFirst pour195 g · 45s
- 1:40Flip15s
- 1:55Press30s
Buy this coffeeBrazil CerradoMatcha
Matcha Preparation Guide
Classic preparation inspired by Japanese tea ceremony traditions.
PARAMETER
VALUE
Powder
1.5–2 г
Water temperature
70–75 °C
Water amount
60–80 ml
Whisking time
30–60 с
Tool
Chasen
Hot Chocolate
Hot Chocolate Guide
Professional preparation algorithm for dark and white chocolate
Ingredient
Amount
Chocolate
50 г
Milk
200 ml
Temperature
70 °C
Instructions
- 01Melt chocolate in a double boiler at 45 °C
- 02Heat milk to the specified temperature
- 03Gradually add milk to chocolate, stirring constantly
- 04Whisk until smooth and homogeneous