01
Brew what we pour.
Type the name on your bag for our recipe, a timer that calls each pour, and what to change if the cup tastes off.
No coffee by that name. Try the farm or the variety on the bag.
Recipe · Aponte CaturraCaturra · honey · Aponte, El Tablón de Gómez, Nariño, ColombiaIn seasonBuy this coffee · 200 g · filter · Rp 300.000
You'll needV60 02, or the V60 Switch we use at the bar · paper filter, rinsed with hot water (for a dense coffee, a fast one such as Sibarist FAST) · grinder · gooseneck kettle, for 5 to 7 g a second · scale
Before you start0:00
Ready when you are
17 g, ground medium · water at 91–92 °C · paper rinsed · valve closed, scale at zero
Tap the centre as the first water touches the coffee.
The screen stays on while the timer runs.
- 0:00Bloomcentre → edge50 g
- 0:30Second bloomedge → centre100 g
- 1:00Open the valve
- 1:05Third pourcentre → edge185 g
- 1:40Final pouredge → centre · then 1 or 2 swirls260 g
- 1:58Drawdown
If it tastes
sour · thingrind finer, or +1 °Cbitter · dryinggrind coarser, or −1 °Cboozy · funky88 °C and a touch coarserflat · dulltry filtered or soft bottled water
02
Every coffee in the shop.
Tap a coffee for its recipe.
03
We start from distilled water.
We add minerals to about 64 ppm, tuned for each coffee. Distilled water on its own brews flat. At home, filtered or soft bottled water is enough.
