☕ Coffee Brewing Guide
Core Brewing Parameters
Ratio & Dosage: Aim for a 1:17–1:19 ratio using 13.5g–14.4g of coffee with 245g of water. Adjustments should be made per micro-lot profile.
Temperature: Brew at 90°C–93°C using custom-mineral water (KH40/GH51) or Third Wave Water calibrated to 100ppm.
Grind Size: Medium-fine grind, calibrated to approximately 400 microns. This translates to 11–13 clicks on a Mahlkönig EK43 or 25–28 clicks on a Comandante grinder.
Pour Method & Timing
Pouring Structure: A 5-pulse pour with a 40g bloom (wait 30–60 seconds), followed by four to five balanced pulses of 40g–50g each in one continuous pour.
Total Brew Time: Target 4:00–4:30 minutes for an optimal TDS (total dissolved solids) reading between 1.30–1.40.
Degassing Requirements
- Minimum rest period: 35–45 days (bag kept sealed)
- Peak flavor window: Days 45–80 post-roast
Patience here unlocks the full genetic and terroir potential of the coffee.
Troubleshooting Quick Reference
⚠️ Brew time > 4:30
Coarsen grind slightly, or reduce pulse density (try 40g bloom + 50g × 4 pours)
💧 Weak/Watery (TDS < 1.3)
Finer grind first. If bitter after adjusting, revert and increase coffee dose to a strict 1:18 ratio (13.5g/245g)
☹️ Over-extracted/Bitter (TDS > 1.4)
Coarsen grind 1–2 notches. If flavors are muted, strength is likely too high (check TDS > 1.5, adjust ratio or allow more degassing)
🍋 Low juiciness/acidity
Coffee past peak. Lower ratio to 1:17–1:18, or coarsen grind 1–2 notches if too intense
🌿 Astringency/Nuttiness/Grassiness
Grind finer until defect disappears, then shift to longer ratio targeting ~1.3 TDS
Additional Calibrations
Grinder-Specific Ratios:
- Flat burr espresso grinders (SSP MP/HU geometries, standard home grinders): Target 1:17 ratio
- Elite commercial/premium home grinders: Target 1:18 ratio
Water Quality: High pH water: Reduce ra