The Best of OZO Holiday Gift Bundle

Ideal for any of the three coffees in this bundle. Adjust grind slightly if your total brew time is outside the target range.

You will need:

• Pour-over brewer and server
• 22.5g coffee (medium, table-salt grind)
• Paper filter
• Boiling water (201–203°F)
• Gooseneck kettle
• Scale and timer
• Stirring tool

Target brew time: 2:45–3:45

Step 1 – Rinse filter and preheat.
Pour hot water through the filter to eliminate paper taste and preheat your brewer and server. Discard the rinse water.

Step 2 – Prepare and grind coffee.
Lightly spritz 22.5g of beans with water, cover with your hand, and shake to distribute moisture and reduce static. Grind to a medium setting (texture of table salt), in line with the EK settings listed above for each coffee.

Step 3 – Add coffee and level.
Add grounds to the rinsed filter as evenly as possible. Place on your scale and tare. Gently shake side to side 1–2 times to create a level bed.

Step 4 – Bloom (0:00–0:30, target 50g).
Start your timer. Beginning in the center, gently pour hot water to fully saturate the grounds, reaching 50g total. Use your stirrer to gently fold the grinds in four directions (N, S, E, W) to eliminate dry pockets. Wait until 0:30.

Step 5 – Second pour and stir (0:30–1:00, target 200g).
At 0:30, pour in small, dime-sized circles in the center, taking 20–30 seconds to reach 200g total. Immediately stir 3–4 times clockwise, about 1 inch deep, staying near the center to avoid tearing the filter or disturbing settled grounds.

Step 6 – Third pour (about 1:15–1:45, target 300g).
When the slurry drops (around 1:15), pour again in small circles for 15–20 seconds to reach 300g total. Bring the level back up to—but not above—the previous height. Do not stir.

Step 7 – Final pour and spin (1:45–2:00, target 375g).
Between 1:45 and 2:00, pour for 10–15 seconds to reach 375g total. Stir 3–4 times clockwise, about 1 inch deep, to gently disrupt settled grounds. The slurry should spin and form a slightly convex dome. Finish pouring before 2:30 and allow the filter to drain completely.

Step 8 – Serve and enjoy.
Total brew time should land between 2:45 and 3:45. Swirl your server gently, pour, and enjoy.

Use the dose, yield, and time listed in each coffee’s Brew Specs as your starting point. Adjust grind slightly finer or coarser to hit those targets on your machine.

You will need:

• Espresso machine with grouphead
• Portafilter with basket
• Fresh coffee beans
• Grinder (fine, beach-sand texture)
• Tamper
• Clean towel or cloth
• Scale (for dose and yield)

Target brew time: 27–30 seconds

Step 1 – Remove portafilter and flush group.
Remove the portafilter from the grouphead. Run water through the grouphead for 2–3 seconds to flush out old coffee residue and ensure proper flow.

Step 2 – Wipe basket clean and dry.
Use a clean, dry towel to wipe out any remaining grounds or moisture from the portafilter basket. A clean, dry basket helps promote even extraction.

Step 3 – Dose and distribute coffee evenly.
Grind your coffee directly into the basket (typically 19–20g for a double shot, or as listed in the Brew Specs). Distribute the grounds evenly with your hand or a distribution tool to remove clumps and level the surface.

Step 4 – Tamp consistently, level, and ergonomically.
Place the portafilter on a stable surface. Apply firm, even pressure (around 30 lbs) straight down with your tamper, creating a level, compact coffee bed.

Step 5 – Clean loose grounds from portafilter surfaces.
Wipe any loose grounds from the top rim and sides of the portafilter with a dry towel. This ensures a proper seal when you lock it into the grouphead.

Step 6 – Insert portafilter and start immediately.
Lock the portafilter firmly into the grouphead. Start your shot right away to avoid baking the coffee. Begin timing as soon as you start the grouphead.

Step 7 – Observe the flow and stop appropriately.
A good shot starts with a few drops, then a steady stream. Aim for the yield listed in the Brew Specs (for example, 35–40g) in 27–30 seconds. Stop the shot when you hit your target or when the flow turns thin and pale (blonding).

Step 8 – Serve or use to make espresso-based drinks.
Enjoy your espresso as a straight shot, or use it as the base for lattes, cappuccinos, flat whites, or cortados. Espresso is best within the first minute after brewing.

Water temperature

• Use freshly boiled water, ideally 201–203°F, for both pour over and manual brewers.

Adjusting brew time with grind

• If your brew time is too long, make your grind coarser.
• If your brew time is too short, make your grind finer.

Underextraction

• Presents as high acidity with too much sharpness and not enough sweetness.
• Fix this by grinding finer or brewing for slightly longer.

Overextraction

• Presents as bitterness, dryness, or a hollow, diluted cup.
• Fix this by grinding coarser or brewing for less time.