Recipe

We always respect your way of brewing first — but if you’re ever curious about ours, we’re happy to share.

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Espresso

• Try grinding slightly coarser than expected

• Dose: 15.5g in / 50–52g out

• Water temperature: 92°C (198°F)

• Focus on taste rather than strict timing

• Keep an eye on portafilter temperature — excess heat can make the shot taste sharp

• We find the cup most balanced around 50°C (122°F)

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Filter

• Dose: 12.5g in / 200g out

• Water temperature: 95.5°C (204°F)

• Keep the ratio consistent and adjust as needed

• Grind on the coarser side (EK43S ~12–13)

• Pour in four stages, with more agitation toward the end

→ This helps build body, especially with lighter roasts

• Water quality plays a key role

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If you have any questions, feel free to reach out anytime.

“Medium is dark:)”