Brew guides

Espresso · 18 g in, 38 g out, 28–32 s. Start there. Grind finer if it runs fast.

Filter · 15 g to 250 g water, 94 °C. Bloom 45 s. Finish between 2:45 and 3:15.

Kopitiam · 20 g per cup in the sock. Water off the boil. Pull three times.

Cold brew · 1:12 by weight. 16 hours in the fridge. Dilute to taste.