A consistent brewing backbone, with grind and water temperature varied according to the coffee.

40

Blooming

It fully saturates the coffee and allows time for degassing.

140

First Pour

Proceeds with controlled extraction without increasing agitation.

240

Last Touch

It finishes brewing and leaves room to manage the time.

Basic Prescription

Coffee
15g
Water
240ml
Heat
93°C
Grinding
Medium (750µm)
Total Time
2:20

Adım Adım

01

40ml

Evenly wet all of the coffee with 40ml of water. Wait for the coffee to degas and prepare for the main brew.

0:00 - 0:35
02

140ml

Top the water up to 140 ml. Pour in a controlled manner, without unnecessary agitation of the coffee bed.

0:30 - 1:45
03

240ml

Top up the total water to 240ml. Manage your brew time by timing your last pour to the flow of the coffee.

1:45 - 2:30

Why 40-140-240?

Clarity

Less agitation brings out a cleaner and more distinct coffee character in the cup.

Sweetness

Controlled flow and calibration according to the coffee allow the natural sweetness in the cup to remain more prominent.

Repeatability

Stable pour structure; makes it easy to repeat the result by only changing the grind and water temperature.

Calibrating Your Brew

First, coarsen your grind a bit. If the shot still tastes heavy or chokes, decrease your water temperature by a few degrees. Do not change your pouring technique, only proceed with these two variables.
Make your grind a little finer. If sufficient development still isn’t happening, increase your water temperature. The goal is to increase extraction without changing the brew structure.
First, make your grind finer to slow the flow and increase extraction. If necessary, also increase the water temperature. Look for the development of flavors and the length of the finish more than the intensity of the cup.

Try the Method

Discover our current coffees for brewing at 40-140-240.

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