Pour-over brewing is a dance of hydrodynamics and mineral balance. Ninety-eight percent of your cup is water; brewing with hard municipal tap water will blindfold your palate and extinguish the delicate florals of high-grown micro-lots.

We target an extraction yield between 19.5% and 21.2%. At this sweet spot, aromatic volatile acids and complex caramel sweetness are fully dissolved without pulling bitter astringent tannins from the cellulose cell walls.

Pour-over brewing is a dance of hydrodynamics and mineral balance. Ninety-eight percent of your cup is water; brewing with hard municipal tap water will blindfold your palate and extinguish the delicate florals of high-grown micro-lots.

We target an extraction yield between 19.5% and 21.2%. At this sweet spot, aromatic volatile acids and complex caramel sweetness are fully dissolved without pulling bitter astringent tannins from the cellulose cell walls.