Guided recipes you can repeat

Choose the coffee. Atlas builds the brew.

Start with the café or the bag in your hand. You will get the exact equipment, measurements and timed steps, then save what happened.

3 · Choose one method

What are you brewing with?

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4 · Choose the amount
5 · Choose cup strength

This changes concentration, not whether the coffee is correctly extracted. If the cup tastes sour, dry or hollow, change the grind first.

READY

V60

Red Berry Roasters · Ethiopia Guji · balanced

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Red Berry Roasters · The Experience LabRed Berry Roasters · Ethiopia GujiEthiopia · Oromia, Guji · Fully washed · Roaster-published SCA 86.75View coffee source
Atlas baseline

V60 starting point for this coffee

The V60 method sets the structure. The published light roast guides the starting water range. Ratio still controls cup strength.

Start a little finer than your usual setting. Washed process is useful taste context, but it does not set the recipe.

You need

Set up before you start.

  • V60 02 dripper and matching paper
  • Server or mug over 500ml
  • Gooseneck kettle
  • Digital scale and timer
Choosing your first hand grinder? Read the Hario Smart G buying guide
Coffee18g
Brew water300g
GrindMedium-fine
Time2:45–3:30
Ratio1:16.7
Water94–96°C
  1. 1Place the V60 and paper over the server. Rinse the paper with hot water, then discard the rinse water.
  2. 2Add 18g of Red Berry Roasters · Ethiopia Guji; make a small well in the bed.
  3. 3Start the timer as the first water touches the coffee. Bloom with 45g water, gently swirl once, and wait to 0:45.
  4. 4Pour in controlled circles to 180g by about 1:20, then to 300g by about 1:55.
  5. 5Let the bed drain. Aim for 2:45–3:30, then taste as it cools before changing the grind.

Guided Brew

Put the recipe beside the brewer.

Atlas keeps the clock and shows one instruction at a time. Your recipe stays connected to this coffee when you log the result.

5 clear stepsV60 · 18g / 300gAtlas baseline · 2:45–3:30
Black tea, Citrus, Bergamot

Begin with the Atlas baseline, taste the coffee as it cools, then change one variable for the next brew.

Save bag + recipe to My LabOpen café profile

Why these recipes work

Clear baselines. Better adjustments.

The brewer sets the structure and the ratio sets cup strength. Roast only guides the first water range. Process and origin remain context until the cup gives you evidence to change something.

SCA · modern brewing chartSCA · immersion and ratio researchBialetti · Moka instructionsAeroPress · official dose guidanceNCA · French press starting rangesNCA · cold brew starting ranges