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