Different brewing processes require specific grinds and tamps based on the amount of time the water stays in contact with the coffee. Finely ground coffee for instance, provides more total surface area to extract the coffee from the beans making it suitable for shorter brewing times.

The coffee to water ratio is arguably the most important factor in brewing a perfect cup. Too much or not enough of either and you no longer have an ideal cup. This is why our baristas use high-accuracy scales to precisely measure the amount of coffee that goes into your drink.

The temperature of the water has an impact on both, the rate of extraction and solubility of the organic acids. If the water is too hot, the volatile oils escape with the steam, carrying away the aroma compounds. Too cold, and the caffeine and taste notes aren’t fully extracted.

How much time the ground coffee stays in contact with the water determines the amount of caffeine and volatile oils that are extracted from the beans. We brew our coffee to maximize these while limiting the bitter organic acids.