Dial-in recipes, from the community

Orange zest, dark chocolate, caramel. Blend of three origins. Very consistent bag to bag — this recipe worked on every fresh bag I opened.

Brown sugar, dried cherry, milk chocolate. Silky body. Pulled faster than expected at 25s — any longer and it gets bitter.

Bittersweet chocolate, toffee, walnut. Classic SF-style blend. Forgiving on grind — works from 15 to 17.

White peach, red grape, and bergamot. Washed Ethiopian that needs a slightly longer shot. At 28s it tastes sour.

Deep caramel sweetness, dark chocolate finish, low acidity. Perfect for a 1:2 ratio. Tried 13 and it over-extracted.

Jasmine, honey, and stone fruit. Extraordinarily clean and sweet. The whole bag dialled in on shot three.