This formula renders a compact and energetic result.

Our focus and ideology is a powerful, sweet and acidic experience.

We strive to achieve a high weight and texture beverage, a "thick" sensation, high taste balance and indiscernible bitterness.

Target tactile sensation is high in weight, round medium to high texture and long finish.

We avoid producing a "modern"-style and diluted experience generated by an abundance of fluid in your beverage. We are not producing "disguised Lungos" identified as 18g coffee/45+g extracted coffee. If this is your goal, this formula might not be for you,

We can fine-tuning the roasting of particular coffees to suit your specific equipment. Conditions apply for quantity.

Serve in a functional vessel. Avoid flat bottom, tall cups and particularly paper cups where valuable compounds are absorbed by the paper to reduce the experience.

• "Naked filters" are preferred.
• Water pressure: 8-9 bar.
• Temperature 92-95°C depending on equipment.
• Higher roast level, growing altitude and lower density coffee beans might require lower water temperature with adjusted grind setting.
• Lower roast level, growing altitude and higher density coffee beans might require higher water temperature with adjusted grind setting.
• Coffee: 18g.
• Do not use (read: non-recommended) "multi-purose" grinders such as EK43. Use espresso specific grinders such as VA Mythos, Mazzer, etc.
• For manual equipment, pre-infuse for 7 seconds, begin extracting 5g before pressure ramps up, continue extracting remaining 20(+)g.
• For automatic equipment, pre-infusion of 8 seconds are recommended.
• Timing: 25 seconds.
• Extracted fluid: 25g + max 2g depending on equipment. (Ristretto-approach)
• Your beverage should render an obvious visual crema.