The Impact: Water chemistry represents the majority of your cup—get the base right!
Hot Tips
To prevent water from escaping without extracting, your pour should be slow and your water line should not go far above the coffee line.
If your brew is taking too long, try coarsening the grind, and visa versa.
The key to this recipe is focusing on your pouring structure, then using grind size to achieve your recommended brew time.
Iced Pour Over — V60
ثري THREE
Dose20g
Hot Water260g
Ice100g
Temp88°C
Time2:00-30
Setup Instructions
Bring water to the recommended temperature.
Rinse the filter paper with 100–200ml of hot water.
Place your server or carafe on the scale and add 100g ice. Place brewer on top.
Weigh 20g coffee and grind to the same recommended size as hot pour over. Add coffee, shake for a flat bed, and tare scale.
Brewing Technique
Start your timer and quickly pour 50g of water to saturate grounds (bloom). Ensure all grounds are wet.
Wait 30 seconds.
At 0:30s, begin your second and final pour. Slowly pour the remaining hot water, aiming to finish by 1:10s.
The hot coffee drips directly onto ice, flash-chilling the brew. Draw-down finishes between 2:00s and 2:30s. Swirl gently and serve over remaining ice.
Hot Tips
Why it works: Adapts the Japanese iced method, flash-cooling the coffee to lock in bright, aromatic compounds.
Strength & Dilution: 100g ice is part of total water weight (165g hot water + 100g melted ice = 265g total liquid), balancing strength and dilution.
Grind Size: Uses the same grind size as hot coffee; ice handles dilution.
If your brew finishes too quickly and tastes weak, use a slightly finer grind. If stalling/bitter, use a coarser grind.
xBloom Studio
ثري THREE
Dose15g
Water225g
Ratio1:15
Temp91°C
Time2:45
Setup
Load 15g filter coffee into hopper and select profile.
Technique
Press start for automated multi-stage pour and spin.
Espresso / Home Machine
ثري THREE
Dose19g
Yield39-40g
Ratio1:2.1
Temp92°C
Time26-27s
RESTRecommended Resting Period: Rested (27–35 days from roasting date)
Puck Preparation & Setup
Equipment Note: Calibrated for non-pressurized baskets (VST 20g). If your basket is smaller, reduce the dose accordingly.
Preheat portafilter thoroughly with hot water.
Weigh accurately (0.1g scale) and distribute evenly.
Extraction Execution
Start the pump and timer simultaneously. The shot should emerge as heavy, oily drips before turning into a steady stream.
Stop the extraction precisely at your target beverage weight.
Brewing Notes & Tips
Dial in your grind to hit the recommended extraction time — finer if it's running fast, coarser if it's slow.
Give your espresso a quick swirl before drinking to bring the crema and liquid together.
AeroPress (Inverted)
ثري THREE
Dose18g
Water220g
Ratio1:12.2
Temp90°C
Time1:35
Grind Size & Grinder Calibration
Grinder Model
Burr Type
Setting
EK43
Regular Burrs
13.2
Commandante
Standard Burrs
22
Varia VS3
Stainless Steel Supernova
11.5
Setup Instructions
Bring water to the recommended temperature (90°C).
Rinse the filter paper and cap with hot water, place in cap, and set aside.
Assemble AeroPress in inverted position (plunger inserted at top, chamber on top, numbers upside down).
Weigh 18g of coffee, grind to recommended size, add to chamber, and tare scale. (Note: Ensure your server is NOT on the scale during pressing!)
Brewing Technique
0:00: Pour all 220g of water quickly, finishing by 0:10–0:15s.
Gently stir the coffee slurry continuously until 0:40s.
0:40: Place prepared filter cap on top and screw on securely.
1:00: Carefully flip the AeroPress onto your server and press down gently to seal.
Press slowly and evenly (steady resistance), finishing by 1:30–1:35s when you hear a hiss. If desired, bypass with hot water.
Hot Tips
Single Pour & Stir: Quick saturation combined with extended stirring promotes even extraction for a full-bodied cup.
Precise Pressing: The flip and press between 1:00 and 1:35 creates a clean, bright, and intense cup without bitter over-extraction.
Strength & Dilution: Add hot water to taste ("bypass") to adjust strength without compromising extraction balance.
Dialing It In: If your coffee tastes weak or sour, try a slightly finer grind. If bitter or harsh, use a coarser grind.
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