FILTER

Our recommended recipe for filter:

 Orea Glass full aperture brewer or V4 Narrow with FAST bottom
Sibarist Booster
Sibarist Fast Flat Paper
Aquacode minerals and distilled water (65ppm)

 

16.5 grams of coffee to a total of 250 grams of water.
With 4 pours total, the bloom of 40 grams for 30 seconds followed by 3 pours of 70 grams each.
Initiate each next pour as the bed is almost dry.
Grindsize: 21 clicks in Comandante (approx. 550 micron)

The final brew time is fast and should be just below 02:00-02:30, with a high extraction resulting in a TDS of approx. 1.4%.
Use a restricted flow on the kettles, so you’re not disturbing the coffee bed and giving the final cup a clean mouthfeel.
To enhance the final cup’s finish, we use a higher temperature for the bloom
Bloom: 93 degrees Celsius
All other pours: 88 degrees Celsius

 

The pattern we use for pourover is called a “hypotrochoid” also known as flower pattern.

 

You basically make small circles while making a bigger circle.
Ideally you want to make sure each pour ends up completing one or two full ‘big’ circles.

With the small circles you ensure all coffee grounds are evenly touched and gently agitated. Not for the sake of agitation, but to optimize extraction. Increasing the extraction without too much agitation is what we’re aiming for, as too much agitation can cause channeling, uneven extraction, bypass, uncontrolled extraction and unwanted results in the final cup.
With this technique you can ensure all coffee grounds are fully saturated, not disturbed and calmly, but rapidly and efficiently extracted.

 

Depending on the results you are getting you should change the recipe accordingly. Keep in mind that things such as a different grinder, altitude of where you are at, water composition, pouring technique and many other small factors can have a big impact on the final cup.

 

 

 

 

 

ESPRESSO

At the roastery we use a Slayer Espresso machine set at 93 degrees and the restricted flow rate set at 45 grams per 30 seconds for the preinfusion.
15 seconds of pre infusion before going to full pump pressure set at 7.5 bars.
At 35 grams out, we go back to post-infusion to ensure a precise out-weight of 40 grams.
Total brew time should be around 28 seconds, which results 43 seconds including pre-infusion.

Our water is set at 110ppm with a Brita Purity XtraSafe on Rotterdam tap water, but look at your local water supply composition to ensure the best choice for your equipment and taste.

Depending on the results you are getting you can change the recipe accordingly.
Keep in mind that things such as a different grinder, espresso machine, water composition and many other factors can have a big impact on the final cup.
If you work with a standard espressomachine without pre/post-infusion we recommend starting with: 19 in, 42 out in 25 seconds and adjust to taste.