Brewing Guild🎉

Secret recipe: Brewing With Heart!

We always encourage you to find your own perfect recipe!

For Pour-Over, We chase for high efficiency even pour. It leads to a complete, even extraction and obvious flavour changes with temperature drops. Mostly our coffee with our brewing recipe will have more acidity and sweetness at warm and cold temperature. We encourage to enjoy the coffee slowly, and take some time to feel the beauty with in it. 

Filter Roast Pour-Over #1, Clean, Complete and balance from hot to cold:

16g Coffee /94C Water(about 30ppm) /FS62 Dripper(inner rib system recommended) /Abaca+ Filter Paper /Flat Burr at medium(about 60% pass 20mesh siffter /Timemore Sculptor 78S #18), Conical Burr at medium fine(about 75% pass 20mesh siffter /C40 #20 - #22) /; Rinse filter paper before putting in grinds, Flat burr are more recommended.

0-45s, 40g, 5ml/s

45s-1:45, to 160g, 4ml/s (slow pour 4circles inner-middle-outer-inner) 

1:45-2:15, to 240g, 5ml/s (slow pour 2circles center-outer-inner)

2:15-Finish(around 2:45 to 3:00),  to 267g(1:16.5), 5ml/s center pour; Pour to 256g for a bit more intense, Pour to 272g for a bit more mild.

Filter Roast Pour-Over #2, Bright, refreshing and flavourful:

15g Coffee /94C Water(about 30ppm) /FS62 Dripper(inner rib system recommended) /Abaca+ Filter Paper /Flat Burr at medium fine(about 65% pass 20mesh siffter /Timemore Sculptor 78S #17), Conical Burr at medium fine(about 78% pass 20mesh siffter /C40 #19 - #21) /; Rinse filter paper before putting in grinds, Flat burr are more recommended.

0-35s, 60g, 5ml/s

35s-1:15, to 160g, 8ml/s (medium speed 7circles inner-middle-outer*3-middle-inner)

1:15-finish(around 2:40 to 2:55), to 240g, 6ml/s (medium speed 4circles inner-outer-outer-inner)

Omni Roast Pour-Over:

16g Coffee /92C Water(about 30ppm) /FS62 Dripper(inner rib system recommended) /Abaca+ Filter Paper /Flat Burr at medium(about 60% pass 20mesh siffter /Timemore Sculptor 78S #18), Conical Burr at medium fine(about 70% pass 20mesh siffter /C40 #22 - #24) /; Rinse filter paper before putting in grinds, Flat burr are more recommended.

0-35s, 40g, 5ml/s

35s-1:30, to 180g, 4ml/s (slow pour 4circles inner-middle-outer-inner) 

1:30-Finish(about 2:15 to 2:30), to 256g, 5ml/s (slow pour 2circles center-outer-inner)

Omni Roast Espresso:

20g in 42-48g out, Finish around 35-45s, pre-infusion 5-6s, medium flow-rate basket