Skip to content

Operations & Recipes

Operating a brewing setup requires consistency, strict parameter control, and the ability to diagnose extraction errors by taste. This guide outlines the standard operating procedures (SOPs) for dialing in coffee and executing repeatable extractions.

Best Practices

The Rule of One Variable

When a brew tastes sub-optimal, never change more than one variable at a time. The standard hierarchy of adjustment is: 1. Ratio: Fix the amount of coffee and water first (e.g., lock in 1:16 for filter, 1:2 for espresso). 2. Grind Size: This is the primary mechanism for controlling flow rate and extraction. 3. Temperature: Adjust only if the coffee tastes sour (increase temp) or excessively bitter (decrease temp) despite a perfect grind size.

Puck Preparation (Espresso)

  1. WDT (Weiss Distribution Technique): Stir the grounds in the portafilter with thin needles (0.3mm–0.4mm) to break up clumps and ensure uniform density.
  2. Leveling: Distribute the grounds evenly across the basket.
  3. Tamping: Apply firm, level pressure to remove all void space in the puck. A self-leveling tamper ensures a perfectly flat bed, mitigating channeling.

Pour-over Agitation

Agitation (turbulence) increases extraction. - Pouring from higher up or pouring in aggressive circles increases agitation, which can increase sweetness but also risk astringency. - Gentle, low pours minimize agitation, resulting in a cleaner, tea-like cup. - Using a tool to excavate the bloom ensures all grounds are wet immediately.

Troubleshooting

Espresso Diagnosis

  • Under-extracted (Fast Flow): Tastes sharp, sour, salty, or empty. The shot likely pulled in under 20 seconds.
  • Fix: Grind finer to increase resistance and slow the flow down.
  • Over-extracted (Slow Flow): Tastes intensely bitter, dry, or astringent (leaves a rough feeling on the tongue). The shot likely took over 40 seconds.
  • Fix: Grind coarser to decrease resistance and speed up the flow.
  • Channeling: The shot sprays uncontrollably or blondes very early. Tastes simultaneously sour and bitter.
  • Fix: Improve puck preparation (WDT, level tamp).

Filter Diagnosis

  • Drawdown too slow: The filter clogs, taking >4 minutes. Tastes muddy and bitter.
  • Fix: Grind coarser, or use a paper filter with faster flow characteristics (e.g., CAFEC T-90).
  • Drawdown too fast: Water rushes through in <2 minutes. Tastes weak and sour.
  • Fix: Grind finer.
  • Astringency: Dryness on the palate, often caused by channeling or excessive agitation.
  • Fix: Pour more gently, lower the kettle, or grind slightly coarser to reduce fines migration.

Commands & Recipes

1. The NiR Baseline Filter Recipe

A versatile starting point for any pour-over dripper (Hario V60, Kalita Wave, Orea).

Dose: 15g
Yield: 225g – 250g (Ratio 1:15 to 1:17)
Water: 90–93°C (Cleo or RO at ~11ppm)
Time: 2:30 – 3:30

1. Rinse paper filter with hot water; discard rinse water.
2. Add 15g medium-fine coffee (slightly finer if using ULF burrs).
3. 0:00 - Bloom: Pour 45g water, gently excavate with WDT or swirl. Wait 45s.
4. 0:45 - Pour 2: Pour up to 105g in steady circles.
5. 1:15 - Pour 3: Pour up to 165g in steady circles.
6. 1:45 - Pour 4: Pour up to 225g. Give a gentle spin to level the bed.
7. Allow to draw down completely by 2:30-3:30.

2. The 5-Pour High Extraction Recipe (Ultra-Light Roasts)

Used for highly dense, ultra-light imported coffees that resist extraction.

Dose: 15g
Yield: 250g
Water: 95°C+
Time: 3:00 – 4:00

1. Bloom: 50g water at 0:00.
2. Pour 1: 50g water at 0:45 (Total: 100g).
3. Pour 2: 50g water at 1:30 (Total: 150g).
4. Pour 3: 50g water at 2:15 (Total: 200g).
5. Pour 4: 50g water at 3:00 (Total: 250g).

3. The NiR Baseline Espresso Recipe

Designed for a Modbar EP or any high-end temperature-stable machine.

Dose: 20g
Yield: 40g (Ratio 1:2)
Water: 93°C (~40ppm)
Time: 25–35 seconds total

1. Grind 20g into portafilter (avoid ULF burrs; use standard SSP HU/Weber ULF or conical).
2. WDT, distribute, and tamp evenly.
3. Initiate shot. If machine supports it, apply a 3-5 second pre-infusion at line pressure.
4. Ramp to 9 bar.
5. Stop the shot when scale reads 38g (it will drip to 40g).
6. Taste: Adjust grind finer if sour/fast, coarser if bitter/slow.

4. High-Clarity "Turbo" Espresso

A modern approach using SSP MP burrs and light roasts to maximize fruit and clarity while minimizing channeling.

Dose: 15g
Yield: 45g (Ratio 1:3)
Pressure: 6 bar (requires machine adjustment)
Time: 15–20 seconds

1. Grind coarser than traditional espresso.
2. Prep puck as normal.
3. Pull shot at lower pressure (6 bar) to prevent puck compression.
4. The shot will flow very quickly and look thin, but the resulting cup will be incredibly sweet and complex, bypassing the bitter compounds extracted in long 9-bar shots.

5. Water Remineralization Concentrate (SCA Standard)

A recipe to create a mineral concentrate to add to 1 Gallon of pure RO or distilled water.

Epsom Salt (Magnesium Sulfate): 1.5g
Baking Soda (Sodium Bicarbonate): 0.5g
Distilled/RO Water (Concentrate Base): 1 Liter

1. Dissolve the Epsom Salt and Baking Soda completely in the 1 Liter of water. This is your concentrate.
2. To brew: Add 100ml of this concentrate to 1 Gallon of pure RO water.
3. This yields approximately 80ppm total hardness and 40ppm alkalinity.

6. Freezing & Portioning Protocol

To freeze fresh coffee effectively:

1. Rest the bag at room temperature for 10 days (espresso) or 14 days (filter).
2. Place single centrifuge tubes or vacuum-seal bags on a scale.
3. Dose exactly 15.0g (or your preferred dose) into each.
4. Seal tightly to prevent moisture ingress.
5. Label with Bean Name, Roast Date, and Target Dose.
6. Store in the deepest part of the freezer (avoid the door).
7. When brewing, grind straight from frozen. Do NOT let it thaw (condensation will ruin the beans).