How to Brew

Filter / Pour-over

Use 6 grams of coffee per 100ml of water. Medium-fine grind. Pour hot water (92-96°C) in circular motions. Bloom for 30 seconds, then pour in stages. Total brew time: 2:30-3:00 minutes.

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Espresso

Fine grind, 18-20g dose. Extract 36-40ml in 25-30 seconds. Water temperature: 92-94°C. Tamp evenly with 15kg pressure.

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Drip Bag

Open the drip bag, hang on your cup. Pour 150-180ml of hot water slowly. Wait 2-3 minutes for full extraction. Enjoy anywhere!

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Capsule

Insert capsule into compatible machine. Select your preferred volume (25ml ristretto, 40ml espresso, or 110ml lungo). Press start.

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