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Filter coffee and espresso (Brew)

!!! abstract “Artisan does / TilauScope adds” Artisan does — nothing here. Brewing is entirely outside Artisan’s scope.

**TilauScope adds** — a sense of when a roasted coffee is ready to brew, a recipe
calculated from that coffee's own roast, an iterative way to dial it in by taste, and a
printed recipe card to work from at the machine.

Brewing lives inside BeanCave, reached from a roast rather than from a separate menu: either ⋯ → Dial-in in the Roasts tab, on a specific roast, or the ☕ Brew this coffee prompt offered by the rest calendar below.

When a coffee is ready

⋯ → Planning, in the Roasts tab, opens a calendar of every roast in the catalogue, each shown as a bar across the days since it was roasted: too soon to brew, in its best window, or past its peak and fading. A lighter roast needs longer to rest and holds its peak longer once it gets there; a darker roast is ready sooner but fades sooner too. Espresso and other pressure methods want a few extra days’ rest beyond filter, and the calendar shifts for either — a ☕ Filter / ⚙ Espresso switch at the top applies that shift to the whole view at once.

Hovering a roast shows exactly where it stands — ready in N days, N days left in its window, or past its window, drink soon — along with the coffee’s own details, and a ☕ Brew this coffee button that opens Dial-in directly on it, once it has a recorded colour and is linked to its coffee. A roast missing either says so instead of offering to brew it.

Clicking the roast’s name at the top of that card does something else: it closes the calendar, opens that roast in the main window, and selects it in the Roasts tab — a direct way to go and look at how a coffee was roasted while judging when to brew it.

!!! note This calendar is about when to brew, not the roast’s own timeline — it has nothing to do with how the roast itself was paced. See After the roast for that.

The rest calendar with the ⚙ Espresso target selected, several roasts at different stages: the legend must state the shifted days, and roasts whose windows do not overlap must share a line.

The same calendar with a roast's card open, showing its window and the ☕ Brew this coffee button.

Dial-in

Dial-in calculates a starting recipe for a chosen coffee from its own roast — colour, weight loss, how it was developed, its origin and altitude, how many days it has rested — and the brewing method chosen: filter methods (V60, French press, AeroPress, Pulsar, Weber Bird, Moka) or espresso.

Under the coffee’s name, three pills sum up the roast the recipe is built on: its roast level, in the colour BeanCave’s rest calendar uses, with the measured colour; its weight loss; and its rest — the days since roasting with where they stand, in the words and colours of the rest calendar: not ready yet, in its window, drink soon once past its peak, or past its window.

A weight loss is called high or low against the loss this roast should have had — the lot’s moisture, its colour and its development — not against one fixed range: a wet lot loses more without being over-developed. Without a colour measurement there is no aim, and weight loss is not flagged.

The recipe covers dose, ratio, water temperature, grind, and a step-by-step timed pour or extraction sequence suited to the method — bloom and pulses for a pour-over, fill and press timing for an immersion brewer, the full lead-in sequence for espresso once a machine profile is set.

For espresso, the machine itself matters: setting a machine profile (E61, dual boiler, lever, and others) shapes the pre-infusion timing to match it — a machine that has none is given none, and its sequence starts at full pressure — and a Classic / Turbo / Modern shot style chooses how the shot is timed. Classic is ratio-driven, running as long as the roast needs; Turbo fixes a short, fast shot and opens the grind to match; Modern is for a high-flow basket on a medium-light roast or lighter — a short fixed pre-infusion (bloom, then a soak) followed by a fast 9-bar pull, its length read from the roast itself rather than fixed. Chosen on a darker roast, or a machine with no pre-infusion, Modern explains why it fell back to Classic timing instead.

!!! note A coffee with water quality entered — general and carbonate hardness — has that folded into the grind recommendation as well, on its own, independent of temperature.

Under the steps, Before you brew lists what the advisor noticed about this coffee, its rest, the water or the method, worst first: each note carries an icon — ✕ a problem, ! something to watch, ✓ a good sign, i a tip — and the heading counts them. Warnings are always shown. When there are more than four notes, the extra tips fold behind Show N more notes.

A recipe value that comes from your own dial-in of this coffee, rather than from the calculation, is marked on its tile — GRIND · YOURS — with the value it replaced: ▲ was 292 µm · coarser.

Dial-in open on a filter method, recipe and step list visible

the same for espresso, with a machine profile selected

Dialling in by taste

Four buttons — Sour / Bitter / Harsh / Thin — plus Balanced, describe how the last brew tasted. Each carries a colour: yellow for sour, the under-extracted side; peach and red for bitter and harsh, the over-extracted side; sky blue for thin, a matter of ratio; green for balanced. TilauScope reads what actually happened against what was planned — brew time, ratio, whether the coffee is at the right point in its rest — and proposes a bounded correction, one reasonable grind step at a time.

It distinguishes a genuine under- or over-extraction from a channeling problem — bitter with a fast time, or sour with a slow one, both point at uneven water flow through the bed rather than grind size, and TilauScope says so rather than proposing a grind change that would not fix it. Sour and bitter together, at the same time, likewise points at distribution rather than grind. A coffee still resting is flagged plainly, since a young coffee can taste off for reasons no adjustment will fix.

The verdict comes in a card: what went wrong, why, then NEXT BREW — the setting that changes, the current value struck through and the new one in large, Grind 667 → 707 µm ▲ coarser — and Apply to next brew at the bottom of the card. Once a brew is done, the steps fold into a single Brew done line — steps, time and weight, with Show steps to open them — and Before you brew keeps only the notes to watch, so the verdict has the room.

Accepting a correction does two separate things: it becomes the starting point the next time Dial-in opens for this coffee and method, and it is added to this coffee’s brew journal below — what changed, and what it tasted like.

Balanced is accepted the same way, and it matters as much as a correction: it records the setting you just brewed as the one this coffee reopens on. A coffee you have already dialled in is never moved afterwards by what your other coffees needed.

the taste buttons and a proposed correction.

Brewing live, with a scale

With a scale paired, Start tracks the brew live against the planned pour, weight and timing on one chart, and detects when it finishes on its own. On machines with their own built-in scale, a manual entry card takes the same figures by hand instead.

Stopping shows a short comparison of what was planned against what happened, before taste is even entered — a first read on the brew, before the subjective one.

a live brew in progress, planned vs actual on the chart

The brew journal

Every measured brew is kept, per coffee and method, back a couple of dozen tries — enough to look back on, though today the only place that history is actually shown is a before and after card comparing the last two tries once a new correction is applied: what changed, and whether the result moved. It is a record kept for the moment a fuller history view is worth building, not yet a browsable log of its own.

If the journal’s file cannot be read, a new brew is not recorded over it: the file is left as it is, so it can be restored, rather than replaced by that single brew.

The printed recipe

🖨 50×30 label, at the bottom of Dial-in, prints the current recipe to a small label: dose, water or yield, ratio, temperature and grind for espresso; a compact recipe line and the full timed step sequence for every other method — each with an icon for the method (a couple of the less common ones share a plain cup icon rather than a dedicated one).

Printing needs the same paired Niimbot printer as every other label in TilauScope, loaded with its narrower roll — see Hardware and peripherals and Labels and QR. The button explains what is missing rather than doing nothing if the printer isn’t ready.