Light
Bright and tea-like, with the most origin character. Expect florals, citrus and crisp acidity — the roast that lets the farm speak.
Brew guides
Dial in the
Dial in the
perfect cup.
Great coffee isn't luck — it's a recipe you can repeat. Here are the exact ratios, grind sizes, times and temperatures we use at the roastery, distilled into guides you can trust block after block.
Weigh, don't guess
5 methods, dialed in
Recipe
1:16 · 96°C · 3:00
House standard
Repeatable cups
Same recipe, every block
The roast spectrum
Light, medium, dark, espresso.
Roast level is the first variable in any recipe — it shapes acidity, body and sweetness before you ever touch the kettle. Here's how each one reads in the cup.
Medium
The balanced ledger: rounded sweetness, caramel and cocoa with just enough fruit. Forgiving across nearly every brew method.
Dark
Bold, low-acid and full-bodied, with chocolate, toasted nut and a smoky finish. Built to cut through milk and stand up cold.
Espresso
Roasted for pressure — syrupy body, deep crema and dark-sugar sweetness engineered to bloom under the pump.
Brew methods
Five recipes, on the ledger.
Each guide is the recipe we'd hand a friend: the ratio, the grind, the timing and the temperature, then the steps to put them to work. Scale every recipe up or down — the ratio is what holds.
Pour Over (V60)
A clean, articulate cup that spotlights origin clarity and aroma.
- Ratio
- 1:16
- Grind
- Medium-fine
- Time
- ~3:00
- Temp
- 96°C
- 1
Rinse the filter with hot water, then add 22 g of medium-fine grounds and tare your scale.
- 2
Pour 50 g of water to bloom and let it degas for 30–45 seconds.
- 3
Pour in slow, steady spirals to 350 g total, keeping the bed level.
- 4
Aim to finish your draw-down by around 3:00 for a clean, even extraction.
French Press
Full immersion for a rich, heavy-bodied cup with zero gadgets.
- Ratio
- 1:15
- Grind
- Coarse
- Time
- 4:00
- Temp
- 95°C
- 1
Add 30 g of coarse grounds to the carafe and pour in 450 g of water.
- 2
Stir the crust gently after one minute to break the bloom.
- 3
Let it steep undisturbed for a full four minutes.
- 4
Press the plunger down slowly and decant immediately to stop extraction.
Espresso
Pressure-driven intensity — the foundation for every milk drink.
- Ratio
- 1:2
- Grind
- Fine
- Time
- 25–30s
- Temp
- 93°C
- 1
Dose 18 g of finely ground coffee, distribute evenly, and tamp level with firm pressure.
- 2
Lock the portafilter and start the shot, targeting roughly 36 g out.
- 3
Watch the flow: a steady, honey-like stream pulling in 25–30 seconds.
- 4
Dial finer if it runs fast and thin, coarser if it chokes and tastes bitter.
Cold Brew
Slow, cold extraction for a smooth, low-acid concentrate.
- Ratio
- 1:8
- Grind
- Coarse
- Time
- 18h
- Temp
- Room temp
- 1
Combine 100 g of coarse grounds with 800 g of cool, filtered water.
- 2
Stir to fully saturate, then cover and steep at room temperature for 18 hours.
- 3
Filter through a paper or cloth filter into a clean vessel.
- 4
Serve the concentrate over ice, diluting 1:1 with water or milk to taste.
AeroPress
Fast, low-temperature immersion — sweet, clean and travel-proof.
- Ratio
- 1:14
- Grind
- Medium-fine
- Time
- 1:30
- Temp
- 85°C
- 1
Add 15 g of medium-fine grounds to the chamber and pour in 210 g of water.
- 2
Stir gently and steep for one minute with the cap and filter attached.
- 3
Set the brewer on your mug and press down slowly over about 30 seconds.
- 4
Stop pressing at the first hiss to avoid pulling through bitterness.
Universal truths
Five golden rules of good coffee.
Method aside, these hold for every cup you'll ever brew. Get them right and even a humble setup beats a sloppy expensive one.
-
Buy fresh, whole bean
Coffee is at its peak two to four weeks off roast. Buy whole bean with the roast date on the bag and use it within a month.
-
Weigh your dose
Scoops lie. A simple kitchen scale and a target ratio are the single biggest upgrade you can make to your cup.
-
Grind right before brewing
Grind immediately before you brew. Aroma and flavor start fading within minutes of the burrs touching the bean.
-
Water at 90–96°C
Just off the boil is the sweet spot. Too hot scorches and turns bitter; too cool brews sour and under-developed.
-
Use filtered water
Your cup is 98% water. Clean, filtered, lightly mineralized water lets the coffee — not the tap — come through.
Pair & brew
Which coffee for which brew.
Any of our roasts will work in any method — but these are the matches we reach for first. A simple map from your brewer to the block.
Method Our roast Why it works Shop
- Pour Over Genesis Block A bright single-origin built to reward a clean, articulate brew. Shop Genesis Block
- Espresso Mainnet Espresso Roasted for the pump — syrupy body and a deep, lasting crema. Shop Mainnet Espresso
- French Press The Halving Full-bodied and chocolatey, made for rich immersion brewing. Shop The Halving
- Cold Brew Cold Wallet Smooth, low-acid and sweet over ice — a long, cold steep's best friend. Shop Cold Wallet
Not sure where to start? Browse the full ledger and filter by roast.
Mint your morning
You've got the recipe. Now you need the beans.
A perfect recipe is only as good as what goes in the grinder. Stock your wallet with freshly roasted, single-origin coffee and put these guides to work tomorrow morning.