Every morning starts the same way: a few shots that nobody drinks, while we get the grinder where it needs to be. It sounds fussy. It’s really just three numbers.
The three numbers
- Dose — how much ground coffee goes in (we use 18g).
- Yield — how much liquid comes out (about 36g).
- Time — how long that takes (25–30 seconds).
Change one of them at a time. Too fast and sour? Grind finer. Too slow and bitter? Grind coarser. That’s most of it.
Questions? Come and ask at the counter — we’re open Mon–Fri 7am–6pm · Sat 8am–4pm · Sun 9am–3pm.