POUR_OVER.EXE
High-clarity output. Requires precise flow-rate control and filtered H2O parameters.
22g in, 360g out, 96°C. Bloom 45s, then three even pours to a 3:00 drawdown. Best on NEO-KINTAMANI, where clarity is the whole point.
// PROCESS
Roasted with Cybernetic Precision
Green coffee is a living input. Our process tracks it from a highland washing station to the drum in Wynwood to the recipe card on your bar — with a purge gate at every stage.
03. ARCHITECTURE
From Green Bean to Compiled Roast
Three stages, tracked end to end. Nothing ships that has not passed cupping diagnostics on the tasting-room bench.
01
HARDWARE ACQUISITION
Direct data links established with independent terra-farmers in Bali, Sulawesi, and Sumatra. We bypass mega-corp distribution to secure peak raw material and route fair credit straight to the producer.
02
THERMAL COMPILATION
Green beans are subjected to proprietary heat algorithms on our Wynwood roaster. Bean-probe sensors track thermodynamic development to the millisecond to prevent carbonization and maximize flavor logic.
03
CUPPING DIAGNOSTICS
Every batch undergoes rigorous sensory analysis on the tasting-room bench. If the extraction profile deviates from parameters by more than 2%, the batch is purged. No exceptions, no filler.
// THE_ROASTERY
Wynwood Drum & Bench
Everything happens under one roof in the Wynwood Arts District: a bean-probe-monitored drum roaster, a raised-bed conditioning area, and a tasting-room bench where every batch is cupped before it is cleared to ship. Nothing leaves the building on a guess — if a batch drifts more than 2% from its target profile, it is pulled.
04. EXTRACTION_PROTOCOLS
Choose Your Extraction
Three ways to run the packet, each tuned to a different origin and output profile.
ESPRESSO_CORE
High-pressure extraction (9 bars). Dense, concentrated data packet. Calibration required.
18g in, 38g out, 27–30s at 93°C. Dial finer for TORAJA.EXE in milk. This is the default profile our wholesale cafes run on bar.
IMMERSION.BAT
Full-body saturation. Low-maintenance protocol suitable for heavy processing loads.
French press or batch brew: 60g/L, 4:00 steep, coarse grind. The forgiving protocol for high-volume mornings and back-of-house service.
// OPEN_CHANNEL
Bring the Protocol to Your Bar
We dial in your first espresso profile on-site and leave you a written recipe card. Start a wholesale conversation and we will set a session.
