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Brew guides

The recipes we use on the bar, written down without ceremony. Free, no email address required.

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Five recipes

V60 at 1:16 — our default

15g coffee, 250g water at 94°C. Bloom 45g for 40 seconds, then three pours to 250g. Total time 2:30–2:45.

Kalita Wave for fruity Africans

17g to 255g at 92°C. Flatter bed, more forgiving of an uneven grind. Aim for 3:00 flat.

AeroPress, clean

14g to 200g at 88°C, inverted, two minutes steep, thirty seconds press. Paper filter, rinsed.

AeroPress, bold

18g to 200g at 92°C, standard orientation, one minute steep, plunge hard. Metal filter if you have one.

Espresso dial-in cheat sheet

18g in, 36g out, 28 seconds. Sour means grind finer, bitter means coarser. Change one variable at a time and write it down.

Cold brew on tap

1:12, coarse, eighteen hours at room temperature, filtered twice. Keeps five days refrigerated, no longer.

The part nobody writes down

Water matters more than gear. If your tap water is hard — and in most of Thessaloniki it is — a cheap filter jug will improve your coffee more than a €600 grinder. We sell the grinder and we still tell you this first.