Our brewing styles
The brewing styles that we use at our Tokyo brew bar, and some other ones as well.
Pourover
Our go-to recipe for pourovers. This recipe is intended for flat-bottom drippers and may require adjustments for other styles of drippers (V60, April, etc.)
Ideal for very lightly roasted coffees like ours.
Iced pourover
In Tokyo, a cold drink to beat the summer heat is a necessity. But honestly, a lot of iced pourover recipes are a bit lacking. In our opinion, this Lance Hedrick inspired iced pourover doesn't lack anything.
Try it for yourself!
Espresso
Since the start of 2024, we've transitioned to a more modern turbo-style shot, rather than a traditional 9-bar 30+ second shot (aka boomer shots). We find that at the sacrifice of body and texture, we get an incredibly juicy, bright, sweet, easy to drink espresso.
Ideal for lightly roasted coffees.
The recipe is as follows:
- flat 6-bar pressure profile
- 18g in, 54g out (1:3 ratio)
- 23 second shot (from water flow)
- 91-93C brew temperature
- No pre-wetting/preinfusion
Aeropress
A simple and forgiving method that we feel comfortable recommending to anyone. Perfect for a busy morning when you need to get out the door quick.