RATIO
01Consistency demands precision mass measurement. Our volumetric baseline dictates a rigid 1:16 ratio (1g dry mass to 16g solvent).
INPUT VS OUTPUT YIELD
BREW
GUIDES
01. VARIABLES
02. PHYSICS
03. CHEMISTRY
04. TECHNIQUE
THE
VARIABLES
EXTRACTION PHYSICS
Calibration relies on the systematic isolation and control of extraction variables.
HEAT
02Thermal kinetic energy dictates solubility. High-density light roasts require elevated temperatures (96°C). Darker molecular profiles require cooling (90°C).
THERMAL DYNAMICS
SOLVENT
03Solvent composition (H2O) comprises 98% of the final yield. Utilize filtered water with controlled mineral content (magnesium/calcium).
100-150 PPM TDS
KINEMATICS
04Particle surface area regulates flow resistance. Excessive acidity necessitates finer micron distribution. Excessive bitterness requires coarser particles.
CONTACT TIME CALIBRATION
CLINICAL
METHODS
STANDARD OPERATING PROCEDURES
V60 / HARIO
PERCOLATIONDOSE15G
YIELD250G
TIME2:45
Clean, articulate, and unforgiving. The 60-degree conical geometry produces a pristine cup highlighting floral and citrus notes. Pre-wet the filter. Bloom with 45g of water for 45 seconds. Pour in concentric circles until reaching target mass.
AEROPRESS
IMMERSION / PRESSUREDOSE18G
YIELD200G
TIME2:00
Hybrid immersion with pneumatic filtration. Inverted method: Add medium-fine grounds. Pour 200g water. Agitate aggressively. Steep 90s. Cap, flip, and press steadily for 30s. Produces high body and robust extraction.
FRENCH PRESS
FULL IMMERSIONDOSE30G
YIELD500G
TIME4:00
Heavy, textured, and maximalist. Coarse grind. Add all water simultaneously. Break the crust at 4:00, scoop remaining foam and floating particles, and let steep an additional 5 minutes for suspended solids to settle. Do not plunge fully.