Animation, played as one continuous film while you scroll: whole coffee beans fall into a burr grinder and pile up on the table. The grinder separates into its parts: the bean hopper, the burr set, the motor and the grounds bin. A black gooseneck kettle then pours hot water in slow spirals over the grounds in a ceramic dripper, and coffee drips into a glass server. Finally, brewed coffee drips from the dripper into a sweeping, glossy wave of coffee.
01 — Grind
Grind&Pour
Start with 15 g of freshly roasted whole beans. Grind them medium-fine, like coarse sea salt, right before you brew.
02 — Dial in
Dialin
Steel burrs crush the beans evenly, so every particle extracts at the same pace. Go finer for a stronger, heavier cup; go coarser for a brighter, lighter one.
03 — Bloom & pour
Pour
Heat water to 92–96 °C. Pour 30 g first and let the coffee bloom for 30–40 seconds. Then pour slowly in small spirals until you reach 250 g.
- 15 g coffee
- 250 g water
- 1 : 16 ratio
- 93 °C
04 — Sip
Sip
Total brew time: 2:30 to 3:30. Swirl the server, let it cool for a minute, and taste. Too bitter? Grind coarser. Too sour? Grind finer.
Cheat sheet · 1 : 16
Ratios
1 cup
- Coffee
- 15g
- Water
- 250g
2 cups
- Coffee
- 30g
- Water
- 500g
3 cups
- Coffee
- 45g
- Water
- 750g
Findyourcup
All our coffees
Dark roast
Velvet Shot Espresso
Brazil, Colombia & Ethiopia · milk chocolate, cherry, syrupy
$17.00250 g
- Sold out
