From the roastery bench · updated with every new lot

Brew it like we do

Three methods, three honest recipes. Ratios are starting points — your kettle, your water, your morning. Adjust one variable at a time and trust your tongue.

Pour-over · V60

The Sunrise Method

Dose
18 g coffee
Water
290 g at 94°C
Grind
Medium-fine, like sea salt
Time
2:45 – 3:15
  1. Bloom with 45 g of water; wait 40 seconds.
  2. Pour to 170 g in slow circles.
  3. Finish to 290 g; drawdown should be flat and even.
French press

The No-Fuss Friday

Dose
30 g coffee
Water
450 g at 95°C
Grind
Coarse, like breadcrumbs
Time
8 minutes — yes, eight
  1. Add water, stir once, lid on — don't plunge yet.
  2. At 8 minutes, skim the crust with a spoon.
  3. Press just to the surface and pour gently.
Espresso

The Batch 214 Recipe

Dose
18 g in
Yield
38 g out
Time
26 – 30 seconds
Temp
93°C
  1. Grind finer than you think; level and tamp once.
  2. If it races under 22 s, go finer — not harder.
  3. Taste before milk. Our light roasts earn it.