Scientific Formulation
THE BREWING LAB
At The Coffee Lab, we treat coffee not just as a beverage, but as a complex chemical system. Through rigorous temperature profiles, water TDS customization, and pressure regulation, we isolate flavor notes to their purest molecular states.
22.4%
Extraction Rate
Optimal solubles yield
120 ppm
Water TDS
Perfect mineral balance
93.5°C
Brew Temp
Precision thermo-stability
9.2 bar
Pressure Profile
Saturated grouphead flow
THE METHODOLOGY
CRYOGENIC ROASTING
Beans are rapidly cooled post-roast using liquid nitrogen to instantly lock in volatile aromatic compounds that would normally escape into the atmosphere.
VACUUM SIPHON EXTRACTION
Utilizing vapor pressure to draw water through a fine grind in a pure glass chamber, producing an ultra-clean cup with highly expressive acidity.
CENTRIFUGAL CLARIFICATION
Spun at 4000 RPM, our milk is clarified to separate heavy proteins, leaving behind a velvety, transparent texture that enhances the coffee's mouthfeel.