Now, pay attention class!
In the second of our series on the absolute low down of what we do here at foureighty™ in Shenfield, Matt drills further into another often asked question: why do I have to wait so long for my coffee?
As with everything we do here, there is always a good reason.
The magic formula
OK, as you know, the Mighty Fiveways coffee roasters in Amsterdam provide us with a unique and bespoke dark roast, using the finest seasonal Brazilian beans, all coupled with chocolate and hazelnut notes.
The coffee itself comes with a recipe from Fiveways, to get the very best out of the beans and the recipe essentially consists of this magic formula: 18 - 36 - 25/28
What do these numbers MEAN?
We know this is baffling and yes we are about to get VERY geeky. Listen carefully now.
18 refers to the amount of grams of coffee that is ground.
36 is the amount of grams of extraction (water) that flows into every drink, we operate a double shot as standard.
25/28 is the amount of seconds that the extraction has during surface contact to fall through the grounds to deliver the perfect essence of every drink.
It’s all about precision
Consequently we use a mythos one grinder that grinds to one hundredth of a second accuracy. We then use separate Açai scales to measure both the grind and extraction weight.
We know this sounds like a load of faff but for us it’s all about consistency, but if you come in and get a flat white at 8am and then come back at 1pm for another, the level of consistency will be spot on.
Hence it takes a little longer than most coffee shops to make each cup for you
Last but not least
The coffee goes through an extremely complex process before it lands on our doorstep, so for us to skimp on the process would be a huge injustice, to the grower, the roaster and finally YOU the drinker.