Recipes we actually use on the cupping bench.

Dose

15 g

Water

250 g

Ratio

1:16.7

Grind

Medium-fine (table salt)

Temp

94 °C

Time

2:30–3:00

1. Rinse the paper filter with hot water and discard the rinse water.
2. Add 15 g of coffee, level the bed, and start your timer as you pour 45 g of water to bloom.
3. At 0:45, pour slowly in circles to 150 g; at 1:30, top up to 250 g.
4. Give the brewer a gentle swirl and let it draw down — aim to finish by 3:00.

Dial it in: Drawdown finishing early and tasting sour? Grind finer. Past 3:30 and bitter? Coarser.

Dose

30 g

Water

500 g

Ratio

1:16.7

Grind

Coarse (breadcrumbs)

Temp

96 °C

Time

8:00

1. Add 30 g of coarsely ground coffee and pour all 500 g of water at once.
2. Rest 4 minutes, then stir the crust and skim the foam with two spoons.
3. Wait another 4 minutes — patience is the whole recipe.
4. Press the plunger just to the surface (don't crush the bed) and pour gently.

Dial it in: The long steep plus a shallow press keeps silt out of the cup better than pressing hard.

Dose

17 g

Water

220 g

Ratio

1:13

Grind

Medium (caster sugar)

Temp

90 °C

Time

1:45

1. Set up inverted (plunger in, chamber upside-down) and add 17 g of coffee.
2. Pour 220 g of water, stir three times, and cap with a rinsed filter.
3. At 1:15, flip onto your mug with confidence.
4. Press steadily for about 30 seconds, stopping at the hiss.

Dial it in: Lower water temperature flatters darker roasts here — try 85 °C for the blends.

Dose

18 g in

Water

38 g out

Ratio

1:2.1

Grind

Fine (adjust to time)

Temp

93 °C

Time

26–30 s

1. Dose 18 g into the basket; distribute and tamp level.
2. Aim for 38 g of espresso in 26–30 seconds from first drip.
3. Under 22 seconds: grind finer. Over 34: coarser. Change one thing at a time.
4. Taste before adding milk — a dialled shot is sweet on its own.

Dial it in: Give any coffee 7–10 days past roast before judging it as espresso; fresh-roast CO₂ reads as sour.

Dose

100 g

Water

1000 g

Ratio

1:10

Grind

Extra coarse

Temp

Room temp / fridge

Time

14–16 h

1. Combine 100 g of extra-coarse coffee with 1 L of filtered water in a jar.
2. Stir until every ground is wet, cover, and refrigerate 14–16 hours.
3. Strain through a paper filter (twice if you like it crystal clear).
4. Dilute 1:1 with water or milk over ice — it's a concentrate, not a beverage yet.

Dial it in: Chocolatey washed coffees hold up best; delicate florals get lost in the cold.