Blacksmith's Brew Guides
What You'll Need
Blacksmith Coffee
19 g (finely ground)
Filtered Water
250 ml at 92°C
How to Brew
Purge & Prep
- Purge the group head to stabilize temperature.
- Wipe and dry the portafilter.
Grind & Dose
- Pour 30–40g of water evenly over the grounds.
- Let it sit for 30 seconds.
- This releases trapped gases for better extraction.
Distribute
- Slowly pour in circles up to 150g total.
- Keep the water level
steady—not too aggressive
Tamp
- Continue pouring gently until you reach 240g total.
Extract
- Let all the water drip through.
- Total brew time should be around 2mins 30seconds.
Stop
- Stop the shot at 40g yield.
Dial-In Tips
- Too fast (<25s): Grind finer → increases resistance → slows flow
- Too slow (>30s): Grind coarser → reduces resistance → speeds flow
Purge & Prep
- Rinse the paper filter with hot water (removes paper taste + warms everything).
- Discard rinse water.
- Add ground coffee and level the bed.
Bloom (0:00–0:30)
- Pour 30–40g of water evenly over the grounds.
- Let it sit for 30 seconds.
- This releases trapped gases for better extraction.
Main pour (0:30–1:30)
- Slowly pour in circles up to 150g total.
- Keep the water level steady—not too aggressive.
Final pour (1:30–2:00)
- Continue pouring gently until you reach 240g total.
Drawdown (finish ~2:10–2:30)
- Let all the water drip through.
- Total brew time should be around 2mins 30seconds.
Quick Tips
- Too sour? Grind finer or extend brew time.
- Too bitter? Grind coarser or pour faster.
