How to Brew
We dialed in the optimal brewing recipes for Imunika as a pour-over or espresso. We recommend starting with these guidelines and then adjusting to suit your personal taste, allowing you to craft your ideal first cup experience.
Achieve your perfect cup with Imunika coffee, whether that’s a well-balanced espresso, smooth pour over, silky French Press, rich Moka Pot, or refreshing cold brew coffee.
For Pour-Over:
1:15 ratio, 14 grams of coffee to 210 grams of water.
SETUP - Place filter in your manual drip brewer and rinse with hot water. (Kalita, Hario V60, Origami, Melitta, etc.)
GRIND - Medium-fine grind 14 grams of Imunika beans. (approx. 0.6mm)
BOIL - Heat water to 195-205ºF (90-96ºC)
POUR - Circle-pour 210g of water gently in stages (50g, 80g, 80g.)
Wait for each pour to drain before starting the next. Complete in 3 minutes.
ENJOY - Discard the filter and enjoy freshly brewed Imunika!
For Espresso:
14 grams of coffee in, 50 milliters of espresso out.
SETUP - Preheat the espresso machine grouphead with a water flush.
GRIND - Fine grind 14 grams of Imunika beans. (approx. 0.3mm)
TAMP - Evenly distribute the ground coffee in the portafilter and tamp firmly.
BREW - Extract for 25 seconds (+/- 5s) to yield about 50ml of espresso.
ENJOY - Immediately enjoy the Imunika double shot!