Brew Card

Brew

Recipes

What's inside: Milk Cup

Each mark on the ruler is where a layer starts, drawn to this recipe's proportions.

Milk Cup

A thick concentrate meant to be cut with milk. Darker roasts shine here — the chocolate and caramel notes survive dilution.

Best with beans that taste

ChocolatyNuttyCaramel & sweet

Why: Milk mutes acidity and amplifies roast sweetness. Chocolate, nut and caramel notes survive the dilution; fruity beans can taste sour or faint in milk.

Directly on the mug

  1. Paper filter in the cap, cap on, brewer sitting on your mug or server.
  2. It stays there the whole brew — pour, wait, press. No flipping.
Grind
12 clicks
Temp
92 °C
Dose
18 g
Water
90 ml
Milk
150 ml
Ratio
1:5.0
Dose18 g→ 90 ml water · 150 ml milk
Before you start. Rinse the filter and preheat. Get the milk heating before you start the timer.
Pour first

Pour the water

Cooler than a black brew — roast-forward coffee turns bitter fast.

Brewer on the mug — press start as you pour

0:00–0:10Pour the water10sCooler than a black brew — roast-forward coffee turns bitter fast.
0:10–1:00Steep50sHands off.
1:00–1:30Press into the mug30sFirm and steady for 30 seconds.
How was it?
Taste
Strength

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Your coffee setup

Saved on this device. Change it whenever you open a new bag.

Grind settings are shown in clicks on it, counted from fully closed.

Roast level

As printed on the bag. It sets water temperature and grind.

Medium · 92 °C. The balanced middle. Sweetness and acidity both present; nothing needs compensating for.

What does it taste like?

The closest family to the notes on the bag. Recipes that suit it rank first.

Recipes are ranked by roast only.

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Timemore C3S · Medium → Everyday Cup at 14 clicks, 92 °C