Why 1:16 is our V60 default — and when to break the rule
Stelios on extraction yield, total dissolved solids, and the specific conditions — ultra-light roast, high-altitude natural, low mineral water — where the standard ratio stops working.
Origin reports, brew guides and conversations with the people who grow and pour our coffee.
Stelios on extraction yield, total dissolved solids, and the specific conditions — ultra-light roast, high-altitude natural, low mineral water — where the standard ratio stops working.
Marios' full dial-in guide from grind size to flow profile, using our 70/30 seasonal espresso blend as the benchmark. Includes the three numbers to check before you touch…