Golden Hour

See how we're brewing Golden Hour. If you have any questions or need advice on your brew method, message us on Instagram and we're happy to help!

Espresso

  1. Grind 18 grams of coffee
  2. Distribute and tamp your coffee puck
  3. Extract 36 grams of espresso out over 30-35 seconds
  4. Optionally serve with steamed milk

Filter

Details

  • 4:6 Tetsu Kasuya V60 method
  • Water temp: 91°C
  • Grind-to-coffee ratio: 1:15
    • We used 16.7g of grinds for 250g of coffee out or 1 serving
  • Slightly coarser than typical grind - water should completely drip through before the start of subsequent pours

 Process

  1. Place dripper and cup/server onto a scale
  2. Put filter paper into dripper, rinse with hot water, let drain, and pour out hot water
  3. Pour coffee grinds into filter paper and gently tap to flatten the surface
  4. Tare your scale
  5. Start with a circular pour to 50g
  6. At 0:45, circular pour to 100g
  7. At 1:30, circular pour to 150g
  8. At 2:15, circular pour to 200g
  9. At 2:45, center pour to 250g
  10. At 3:30, remove dripper and done!

Iced Latte

  1. Fill cup with ice
  2. Pour 8 oz of milk (or to taste)
  3. Pour espresso shot over ice & milk
  4. Stir, serve, and enjoy!
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