Bar shows where the recommended extraction time sits on a 22–32 second scale.
Rest a minimum of 5 days, ideally 7, before pulling shots. Peak window runs Day 7 to Day 50 after roasting. Decaf follows the same logic on a shorter clock, 48 hours rest minimum.
Brazil
Creamy body, plum, toasted hazelnuts & milk chocolate.
Ethiopia
Creamy, tangy apple spritzer, jammy with notes of lilac, mangosteen and caramelised cocoa pecans.
Kenya
Complex stone fruit acidity, notes of strawberry jam, lactic vanilla bean and maple syrup, silky smooth tactile cooling to tamarind candy and floral notes.
Espresso Troubleshooting
Ordered the way we'd actually work through a bad shot on the group head. Start with grind and distribution before touching temperature, that's where most flaws actually live.
Likely causeUnder extraction. Grind too coarse, dose too low, or the shot ran too fast for the coffee to give up its sugars properly.
FixTighten the grind first, that alone fixes most sour shots. If time's still short after that, nudge the dose up slightly before touching water temperature.
Likely causeChannelling. Water's finding an easy path through the puck instead of extracting evenly, usually a distribution or tamp issue rather than the recipe itself.
FixCheck distribution and tamp before touching dose or grind. A shot that's sour and bitter at once almost never gets fixed by adjusting the recipe alone.
Likely causeOver extraction pulling excess tannins, usually too fine a grind, too long a shot, or underdeveloped roast.
FixCoarsen the grind half a step before shortening the shot. Astringency responds better to a coarser grind than to cutting time short.
Likely causeUsually a freshness problem before it's a technique problem. Either pulled too soon after roasting, or past its window.
FixCheck the roast date against the brewing window above before touching anything on the machine.
Likely causeOver extraction. Grind too fine, dose too high for the basket, shot running long, or water too hot for the coffee's density.
FixCoarsen the grind first and confirm yield is actually hitting target before considering temperature.
All filter origins run the same calibrated hot and cold master recipe. Switch below and every card updates.
Rest a minimum of 48 hours, ideally 3 days. Pour-over peak window runs Day 3 to Day 30. Aeropress and other immersion methods hold their peak a little longer, out to Day 40.
Ethiopia
Creamy with mangosteen acidity and subtle hibiscus aromatics. Notes of caramelised figs, nougat and blackberry jam.
Indonesia
Syrupy, tropical sweetness with light florals. Notes of lychee cheesecake.
Colombia
A layered tropical explosion, bursting with pineapple cream, candied yuzu and vanilla pod, rounded out by white chocolate & subtle coconut finish.
Ethiopia
Punchy with a clean, balanced acidity, notes of red grapes & cherry custard, subtle savoury notes, finishing with a hint of cocoa and floral tea.
Filter Troubleshooting
Scoped to the hot and cold recipes on this page. Running these through an Aeropress or another immersion brewer instead, the underlying logic still holds, the numbers above just won't match.
Likely causeUnder extraction. Grind too coarse for the recipe, pour moving too fast, or water not hot enough.
FixSlow the pour down before anything else. If it's still thin after that, tighten the grind slightly.
Likely causeOver extraction. Grind too fine, total contact time running long, or water sitting at the very top of the range.
FixCoarsen slightly before shortening total brew time. Changing both together makes it hard to know what actually fixed it.
Likely causeChannelling. Water breaking through the bed unevenly, usually a poor bloom or an uneven pour.
FixGive it a proper bloom, roughly double the dose in water for 30 to 45 seconds, before continuing. Keep the pour centred rather than circling edge to edge.
Likely causeNot always a brewing fault. Sometimes it's a naturally heavy bodied coffee reading as too much rather than wrong.
FixThis is the one spot where changing the recipe isn't the answer, dilute the finished cup instead.
Likely causeSpecialty processed lots carry more delicate, volatile flavour compounds than a straightforward washed coffee. Small errors show up bigger here.
FixKeep this one closest to spec of anything on the list, dose, grind, and temperature. It rewards precision and punishes drift more than any other coffee here.