*Recipe is calibrated to 70ppm on Aquacode
COFFEE: 13G
WATER: 200G
TEMPERATURE: 94°C
LAGOM MINI 2: 15 LARGE DOT
FOUR POURS (30S INTERVAL)
TOTAL TIME: 1:50 - 2:30
COFFEE: 13G
WATER: 210G
TEMPERATURE: 94°C
LAGOM MINI 2: 15.5 LARGE DOT
FOUR POURS POURS (DRAIN THROUGH EACH POUR)
TOTAL TIME: 2:30-3:30
Recommended rest: 21 days
Dose: 17g
Yield: 25g
Time: 21s-26s
Dose: 17g
Yield: 34g
Time: 25s-30s
Dial-In Philosophy
If the shot feels dense, heavy, or overly intense, grind slightly coarser.
This allows the extraction to flow more freely, softening concentration while preserving clarity.
If the shot feels thin, sharp, or lacking structure, grind slightly finer.
This increases resistance, tightening the structure and restoring balance.
Espresso should feel composed — structured but fluid, concentrated yet transparent.
Coffee is never still.
In its early weeks, it carries a restless energy — bright, delicate, in motion. With rest, that energy settles into resonance and clarity.
At Dateless, we follow this rhythm. Grind and brew adapt to the life of the coffee.
Brewing Notes
First 30 days after roast
Use a coarser grind (~850 μm). It helps the cup develop clarity and balance. A slower dripper softens the edges, adds body and sweetness, and works well with the roast’s natural bright acidity. In my experience, a brew time of around 3 minutes gives the most harmonious result.
After 30 days
Move to a finer grind (~750 μm) for more concentrated flavour and refreshing acidity. A faster dripper keeps things clean and lively. I usually aim for a shorter brew time of about 2 minutes to keep the cup bright and engaging.