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Filter coffee and espresso (Brew)

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 the Roast Viewer's Dial-in button on a specific roast, or the ☕ Brew this coffee prompt offered by the rest calendar below.

When a coffee is ready

Planning, in the Roast Viewer, 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.

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, several roasts at different stages

the rest calendar, several roasts at different stages

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.

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, and a Classic / Turbo shot style toggle chooses between a ratio-driven shot length and a fixed, fast one.

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.

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. 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.

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.

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.

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.

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

Where the numbers come from

Roast colour and water activity — both used above — can be typed in, or read live from a paired colour meter or water-activity meter; see Hardware and peripherals and Hardware and peripherals.

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