Eureka Mignon Oro Single Dose Studio Shot

Timemore Sculptor 064S

Curated Benchmark: Timemore (China)

64mm custom flat burrs, variable RPM (800–1200 RPM), rotary knocker, compact counter footprint.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

Espresso

  • Dose (Coffee): 18g
  • Yield (Water/Output): 38g
  • Grind Size: Fine (Espresso)
  • Water Temperature: 91°C (196°F) - Slightly cooler to ensure the chocolate notes stay sweet and don't turn ashy.
  • Brew Time: 28 - 32 seconds
  • Equipment Note:

Step-by-step Instructions:

  1. Purge your espresso machine group head and wipe your portafilter basket completely dry.
  2. Grind 18g of coffee into the basket. Distribute the grounds evenly to prevent channeling.
  3. Tamp firmly and evenly.
  4. Lock the portafilter into the group head and immediately start the extraction and your timer.
  5. Aim to hit exactly 38g of liquid espresso in your cup right around the 30-second mark.

Rwenzori Dial-in Pro-Tip: If your shot tastes a little too sharp or acidic, try pulling it just a little bit longer (up to 40g yield). If it tastes bitter, pull it a little shorter (stop at 36g).

V60 Pour-Over

  • Dose (Coffee): 15g
  • Yield (Water/Output): 250g
  • Grind Size: Medium-Fine (Similar to coarse sea salt)
  • Water Temperature: 94°C (201°F) - Hotter water helps extract those bright fruit notes.
  • Brew Time: 2:30 - 3:00 minutes
  • Equipment Note: Set the Ode Brew Grinder Gen 2 to 5.1

Step-by-step Instructions:

  1. Rinse your paper filter with hot water and discard the water. Add your 15g of ground coffee.
  2. 0:00 - Bloom: Pour 45g of water in circles. Swirl the brewer gently and let it sit for 45 seconds to release trapped gases.
  3. 0:45 - First Pour: Pour in slow, concentric circles up to 150g of water.
  4. 1:30 - Second Pour: Continue pouring gently until you reach your total weight of 250g.
  5. Give the brewer one final gentle swirl and let it drain completely.

Rwenzori Dial-in Pro-Tip: Naturally processed Rwenzori coffees can sometimes produce more "fines" (coffee dust) when ground, which might slow down your brew. If your water is draining too slowly, try grinding just a tiny bit coarser next time!

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to Timemore.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.