Finding the balance can be easy when you know what you’re looking out for. Try these simple tricks to fine tune any coffee and get the most out of each cup. Little changes make a huge difference.

• Use low mineral water 150ppm & below. Our off the shelf solution is Ashbeck or Volvic.

• Buy good quality speciality beans & grind them fresh (our preference is light roast)

• we use area v4 but the recipe will wok with all pour over methods

• If you buy lightly roasted coffee from good producers the coffee will start to open up after 7 days, more after 14 days and we find that long long after its roasted its still absolutely amazing. Recently we rested a coffee for 7 months and it was outstanding. Don’t be afraid to let them rest.

1. My coffee is weak, sour or lacks any substance?

   Solution — grind finer

2. My coffee is too bitter and strong?

   Solution — grind coarser

3. My coffee has too much acidity?

   Solution — Reduce your dose (eg 14.5g vs 15g)

4. My coffee tastes a little fuzzy?

   Solution — Up the dose (eg 15.5g vs 15g)

5. I want a little more extraction?

   Solution — Increase brew temp (eg 98c vs 94c)

   This can be done with light roasted washed coffees.

6. I want a little less extraction?

   Solution — Decrease brew temp (eg 91c vs 94c)

   We recommend doing this with naturals and fermented coffees. It also increases sweetness.