No espresso machine. On purpose.
Steps
The five recipes we actually use, with a timer that talks you through the pours. Start one, put the phone next to the scale and follow it.
A burr grinder, a scale that reads to 0.1 g, a gooseneck kettle and filter papers. If you buy one thing, buy the grinder.
01 · Pour-overThe flat bottom and three small holes hold the water back just enough that the bed stays level. It is the least dramatic brewer on the bar and the one we hand to anyone brewing at home for the first time.
Grind medium, like fine sea salt · Difficulty Start here
02 · Pour-overEverything drains through a single 20 mm opening, so the pour is the recipe. Reach for it when a coffee has acidity worth putting under a lamp.
Grind medium-fine, like table salt · Difficulty Needs a steady hand
03 · ImmersionA short steep at a lower temperature and a slow press. Denser than a pour-over without pretending to be espresso — which, to be clear, it is not.
Grind fine-medium, like caster sugar · Difficulty Hard to get wrong
04 · Pour-overThe heavy bonded filter takes out almost every oil. It is slow, it is for sharing, and it is the only thing on this bar that looks good on a table for an hour.
Grind medium-coarse, like raw sugar · Difficulty For two, take your time
05 · ColdCoarse grind, cold filtered water, sixteen hours, one filtration. No heat, no shortcuts, no sugar. We draw it from the tap behind the bar.
Grind coarse, like cracked pepper · Difficulty Overnight, no equipment
Every guide is also on the back of the recipe card we hand across the counter.
Set one number and the rest follows.
Lower is stronger. Our house ratio for this coffee is 1 : 15.5.
Coffee
16.1g
Water
250ml
Bloom water
40ml
Target time
3:15
Pour schedule
16.1 g of coffee to 250 ml of water, target time 3:15.