Filter Roast - Brewing Guide

WATER

Good water helps a coffee taste more open, balanced and expressive. We recommend using filtered or soft mineral water, ideally below 150 ppm TDS.

Water that is too hard can flatten acidity and mute delicate flavours, while water that is too soft may make the cup feel thin. The aim is simple: clean water that allows the coffee to speak clearly.

RESTING

We roast on a Loring, developing each coffee for clarity, sweetness and structure. For the best expression of clarity and flavour notes, we recommend resting our coffees for approximately three to four weeks from the roast date before brewing.

This allows the coffee to release excess gas and settle, helping the aromatics become more defined and the cup more balanced, transparent and expressive. Dense, high-altitude coffees may continue to develop beautifully beyond this point when stored sealed in a cool, dry place.

OUR BREWING APPROACH

We see recipes as a starting point rather than a fixed rule. Grinder calibration, water composition, brewer shape and personal taste will all influence the final cup.

Our omni roasts are designed to work across both filter and espresso. We begin with a clear base recipe, then recommend adjusting the grind before changing other variables.

Grind finer for more sweetness, body and intensity. Grind coarser for greater clarity, lighter texture and a faster drawdown.

FILTER

Coffee: 18g
Water: 300g
Temperature: 92–94°C
Grind: 27 clicks on a Comandante
Total brew time: approximately 2:30
Ratio: 1:16.7

Rinse the paper filter and preheat the brewer. Add the ground coffee and gently level the bed.

Pour the water in three equal pours of 100g, beginning each pour approximately 45–50 seconds apart:

First pour: Pour to 100g.
Second pour: At approximately 0:45–0:50, pour to 200g.
Final pour: At approximately 1:30–1:40, complete the pour to 300g.

Pour slowly and evenly, keeping agitation controlled. Aim for a total drawdown of approximately 2 minutes 30 seconds.