It starts with the roast curve
Every new lot gets three small test roasts before we commit. We cup them blind at 24 hours, 72 hours and seven days off roast, because a coffee that sings on day three can go quiet by day seven — and the menu needs the steady one.
Then the bar gets involved
Once a roast is chosen, each barista pulls it as espresso and brews it as pour over across two shifts. We argue about grind size, water temperature and whether that note is apricot or peach. The argument is the process.
“A coffee isn't ready when one of us likes it. It's ready when all of us can repeat it.”
The recipe card
The winning recipe — dose, yield, time, temperature — goes on a card above the grinder. For our current Ethiopian lot that means 20g in, 40g out — in plain terms: a 1:2 ratio in 28 seconds, at 94°C, rested ten days off roast.
Taste it this week
The freshest dial-in is always on the slow bar as the Golden Pour Over. Come ask what we're tasting — we love talking about it almost as much as brewing it.