Our brewing styles
The brewing styles that we use at our Tokyo brew bar, and some other ones as well.
Pourover
私たちのお勧めレシピです。KalitaやOrigamiなどの、底が平たいドリッパーを想定しています。
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.
Espresso
グラインダーにもよりますが、6気圧ほどで、1:3レシオ(粉15g、出来上がり54g、時間は23秒ほど)がお勧めです。蒸らし機能は使用していません。
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
シンプルで簡単、エアロプレスは誰でも安定して美味しいコーヒーが作れます。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.