brew guides & our approach

Our roasting is built on a simple principle: to gently reveal each coffee's innate character. This creates a versatile profile that excels across different filter brewing methods, whether through immersion (like a French press or Switch) or percolation (like a V60 or Aeropress).

Consider these recipes a framework, not a rigid set of rules. We provide them as a starting point for your own exploration, to help you understand how subtle changes in the process shape the final cup.

 

V60

Water: Cleo
Coffee: 22g
Grind Size: Medium Coarse
Temperature: 90°–94°
Bloom: 60ml → 45 sec
1st Pour: 45 sec – 1:30 min → 120ml (Total 180ml)
2nd Pour: 2:00 – 2:45 min → 120ml (Total 300ml)
3rd Pour: 3:00 → 40ml (Total 340ml)

 

French press

Coffee: 30g (medium-coarse grind, sea salt size)
Water: 450ml (94°C)
Total Time:~8 minute
0:00 — Pour all water.
4:00 — Break crust, stir 6 times.
8:00 — Place plunger, pour into cup.

 

Mocca master / Batch brew 

60g coffee
Water Cleo 1lt
Grind size medium coarse
Total brewing time maximum 5 minutes
Longer extraction time /bitter taste - make grind size courser
Shorter extraction time / weak taste - make grind size finer