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- Rest:
At least 3 weeks - Water:
Around 100 ppm - Temperature:
95°C - Pressure:
9 bar - Coffee:
17g (0.6oz) - Extraction:
30-35 seconds
ESPRESSO
Welcome to our brewing guide page! We’re excited to share our approach to brewing the perfect coffees with you.
- When brewing espresso in our shops, we have a rather simple approach. Having coffee rested for at least 3 weeks, clean water at a hardness of around 100 ppm, and a machine set to 95°C and 9 bar of pressure will help you to create balanced extractions of our omni-roasted coffees.
- When roasted in this way, our coffees also have a very long shelf life. We often continue to experiment with coffees and discover more of their potential beyond 3 months from roast. We recommend a ratio of just over 1:2, our standard recipe uses 17g (0.6oz) of dry coffee to 38g (1.34oz) of espresso in the cup.
- We’d like the extraction to take place in over 30 seconds and often up to around 35, but this can vary depending on many factors, including your grinder and the make up of your brewing water. Taste with a critical palate and make adjustments to your brewings.
