The Lab
Coffee & Matcha Lab
House recipes, ratios, and timers. Recommendations, not gospel — dial to your own taste.
Recipe Library
Signature
Affogato
Ratio: 1:1 espresso to gelato
Grind: Fine
Time: 30s
"Hot-cold, sweet-bitter, indulgent."
Black Coffee
Americano
Ratio: 1:4 espresso to water
Grind: Fine
Time: 30s
"Open, mild, aromatic."
Black Coffee
Batch Brew
Ratio: 1:17
Grind: Medium
Time: 4:00
"Even, round, easy."
Milk Coffee
Cappuccino
Ratio: 1:3 espresso to milk
Grind: Fine
Time: 30s
"Frothy, balanced, classic."
Cold Brew
Cold Brew
Ratio: 1:7
Grind: Coarse
Time: 16h steep
"Smooth, low-acid, chocolatey."
Cold Brew
Cold Brew Tonic
Ratio: 1:3 cold brew to tonic
Grind: Coarse
Time: 16h brew
"Sparkling, smooth, summery."
Milk Coffee
Cortado
Ratio: 1:4 espresso to milk
Grind: Fine
Time: 30s
"Balanced, velvety, gentle acidity."
Espresso
Espresso
Ratio: 1:2
Grind: Fine
Time: 25-30s
"Concentrated, syrupy, intense."
Signature
Espresso Tonic
Ratio: 1:4 espresso to tonic
Grind: Fine
Time: 30s
"Effervescent, bittersweet, refreshing."
Milk Coffee
Flat White
Ratio: 1:4 double ristretto to milk
Grind: Fine
Time: 30s
"Silky, strong, sweet milk."
Matcha
Iced Matcha Latte
Ratio: 1:80
Grind: Powder
Time: 20s whisk
"Cool, milky, gentle."
Signature
Matcha Espresso Hybrid
Ratio: 1:1 matcha to espresso
Grind: Powder / fine
Time: 30s
"Earthy, bright, layered buzz."
Black Coffee
Pour-Over
Ratio: 1:16
Grind: Medium
Time: 3:00
"Clean, bright, layered."
Matcha
Whisked Matcha (Usucha)
Ratio: 1:60
Grind: Powder
Time: 20s whisk
"Creamy, vegetal, clean."
Ratio Calculator
Water
288 g
Brew Timer
0:28
Storage Guide
Beans
Airtight, cool, dark. Whole beans hold flavour for 2 to 4 weeks post-roast; grind only as you brew. Keep them away from the fridge — moisture is the enemy.
Matcha
Airtight, cool, dark. Seal after each use; refrigerate for longer life. Use within 2 to 3 weeks of opening for the brightest cup.