Hummingbird

We pull our espresso as a double ristretto shot. This means we’re using about a 1:1 ratio of coffee weight to espresso liquid weight. Here is our suggested recipe:

1) Dose your espresso shot at 19g.
2) Stop the shot between 19 - 22g (to taste). You should see the espresso beginning to blonde.
3) Aim for a shot time between 24 - 30s.
4) Adjust grind according to your shot time: make the grind finer to lengthen your shot time, coarser to shorten it. 

El Mundo

Dry grounds weight: 30g
Water weight: 420g 
Ratio: 1:14
Water temperature: 204°F (or 30 sec. off the boil)
Grind: coarse
Time: 4 min

Bellringer

Dry grounds weight: 30g
Water weight: 450g 
Ratio: 1:15
Water temperature: 204°F (or 30 sec. off the boil)
Grind: coarse
Time: 4 min

Sumatra Mandheling

Dry grounds weight: 30g
Water weight: 420g
Ratio: 1:14
Water temperature: 204°F (or 30 sec. off the boil)
Grind: coarse
Time: 4 min

Honduras Finca La Unica

Dry grounds weight: 29g
Water weight: 406g
Ratio: 1:14
Water temperature: 204°F (or 30 sec. off the boil)
Grind: coarse
Time: 4 min

Ethiopia Natural Kayon Mountain

Dry grounds weight: 30g
Water weight: 150g
Dilution weight: 150g
Water temperature: 204°F (or 30 sec. off the boil)
Grind: medium-coarse
Time: 1:30 min

Honduras Finca La Unica

Dry grounds weight: 20g
Water weight: 290 - 310g (to taste)
Ratio: 1:14.5 - 1:15.5
Water temperature: 204°F (or 30 sec. off the boil)
Grind: medium-coarse
Time: 3:00 - 3:15 min

Perú El Guayacán

Dry grounds weight: 15g
Water weight: 250g
Ratio: 1:16⅔
Water temperature: 204°F (or 30 sec. off the boil)
Grind: medium-coarse
Time: 3:00 - 3:15 min

Ethiopia Natural Kayon Mountain

Dry grounds weight: 20g
Water weight: 300g (to taste)
Ratio: 1:15
Water temperature: 204°F (or 30 sec. off the boil)
Grind: medium
Time: 3:00 - 4:00 min