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The Brew Lab

The nerdy side of the cup, made usable.

Scientific, still soulful. Everything here runs in your browser and nothing leaves it — bring beans, water, and curiosity.

The Ratio Benchgrams in · grams out · nothing stored

Strength

Water temp
195–205°F
Grind
Medium-fine · sea salt
Brew time
2:45–3:30

1 : 16

352g

water in

≈ 1 cup of finished coffee

Bloom with 2× the coffee's weight in water for 30–45s before the main pours.

Water — Water is 98% of the cup.

Target TDS

75–150 ppm

Distilled + mineral packets beats mystery tap.

Brew window

195–205°F

Cooler for light roasts' clarity, hotter for body.

Extraction

18–22%

Under = sour and thin. Over = dry and bitter.

Freshness

5–14 days off roast

Rest windows matter — see each roast's card.

Roast science, home scale.

The roast decides the cup before any brewer touches it. Four stages, one audible turning point, and a development window where clarity trades against depth.

  1. 01

    Drying

    0–4 min

    Green → yellow. Grass smell leaves; sweetness begins.

  2. 02

    Maillard

    4–8 min

    Yellow → cinnamon. Sugars brown; body builds.

  3. 03

    First crack

    ~8–10 min

    An audible pop — development begins. The cup is decided here.

  4. 04

    Development

    last 15–25%

    Stop early for clarity, later for depth. Log everything.

Every batch logs

Green lot + originRoast date + batch IDCharge / drop tempsFirst-crack notesRest windowQC brew notes

Consistent roast. Reliable results. Great coffee starts in the roastery — and in the log.

Now pick the roast →