Pour-Over (V60)
Maximum clarity. The method that shows off delicate floral and fruit notes in a lighter single origin.
22g in, 360g out, 96°C. Bloom 45s, then three even pours to a 3:00 drawdown. Best on Kintamani, where clarity is the whole point.
The method
Precision, from farm to cup
We treat coffee like an engineering problem with a delicious answer. Here is exactly how a green bean becomes the roast on your bar — and how to get the most out of it once it is there.
The premise
Remove the pretense. Keep the rigor.
Specialty coffee is full of theater. We are more interested in what is measurable: bean density, charge temperature, development time, extraction yield, water chemistry. Get those right and the cup takes care of itself. Our founders came out of industrial design, and they run the roastery the way you would run a precision workshop — every variable named, tracked, and repeatable. What follows is not marketing. It is the actual pipeline every bag passes through before it earns a roast date on the seal.
From green bean to sealed bag
Three stages, tracked end to end
Nothing ships that has not passed cupping diagnostics on the tasting-room bench.
01
Source direct, pay above the line
We buy green coffee direct from independent smallholders and washing stations across Bali, Sulawesi, and Sumatra — bypassing commodity distribution and paying well above the Fair Trade minimum so our partners can focus on quality, not volume.
02
Profile every lot on the roaster
Each origin is mapped on our Loring roaster, with bean-probe sensors tracking the temperature curve to the second. We chase the exact development window that pulls out sweetness and clarity without ever tipping into carbonized bitterness.
03
Cup it, or it does not ship
Every batch is scored on the tasting-room bench before it leaves the building. If an extraction drifts more than two points off its target profile, the batch is pulled. No filler, no exceptions — the roast date goes on the seal so you can hold us to it.
Optimize extraction
Choose your brew
Three ways to make it, each tuned to a different origin and output. Start here, then dial it to your taste.
Espresso
Intense and syrupy. Dial in for dense, concentrated shots with a forgiving window for a busy bar.
18g in, 38g out, 27–30s at 93°C. Dial finer for Toraja in milk. This is the default profile our wholesale cafes run on bar.
Immersion
Consistent and full-bodied. The low-maintenance method for travel, the office, or a high-volume morning.
French press or batch brew: 60g/L, 4:00 steep, coarse grind. The forgiving protocol for back-of-house service.
Wholesale dial-in
We'll dial it in on your bar
Every new wholesale account gets an on-site dial-in against your machine and your water, plus a printed recipe card. Consistency is a relationship, not a one-time setup.
