our brewing parameters!

Everyone has their own way to brew a tasty cup of coffee and that's the most fun, to be able to explore the many different variables that affect the coffee's extraction!

Here's a simple guide to follow :

Too much astringency, acidity / sharp, pointed - extract more!

Too much bitterness, dry finish - extract less!

- Use filtered water when possible, mineral water would be your next best option when brewing at home. Mineral composition of water greatly affects the extraction of solubles in coffees, hence affecting the cup's profile.

- Try using a brewing temperature of around 90-93°C as we feel it give optimal extraction of flavours from our coffees. 

- Start brewing with a base ratio of 1g ground coffee to 16 - 17g brew water for filter brews (by hand) and 1g ground coffee to 2 - 2.5g brew water for espressos (by pressure) and you can adjust the ratio from there according to your taste preference!

- Coffee are best consumed within 2 month (normal usage) or 3 months (unopened) as exposure to oxygen increases the oxidation rate of the coffees.