2.0 Scp · 225 mL (1.0c) · 93 C
1. Coffee Style
Pro French Plunger Technique
2. Coffee Beans
Everyday Medium Roast
3. Strength & Measure
Optimal Gold · 1 : 14.0
(Reset)
Coffee
2.0 scp
16g · 4.0 tsp
Dose
Water
225 mL
1.0 cup
Volume
4. Press Method (9m 15s Total)
Step 1 — Steep (4:00): Pour hot water over coffee. Leave plunger off so a thick crust floats on top.
The Coffee Lab
Specialty creations, foam layers & science
Specialty Creations
Tap to preview 3D layers
Ca Phe Muoi
Salted sweet cream foam layered over dark robusta drip.
Hanoi Egg Coffee
Air-whipped golden egg custard foam over dense Phin brew.
Kasuya 4:6 Method
5-pour championship balance (40% sweet/acid, 60% body).
Flash Ice Brew
Hot aromatic extraction over 3D ice cubes. Zero oxidation.
Extraction Flavor Spectrum
Sweet Spot (Balanced)
Under (Sour/Thin)
Sweet Spot
Over (Bitter/Dry)
The Sweet Spot: Rich dissolved aromatics, sweet sugar caramelization, and silky body with bright acidity.
Grind Size Calibration
Medium (600 um)