The LAMOSE Journal
Guides, stories, and ideas from our Calgary workshop. Tips on custom drinkware, gift inspiration, and behind-the-scenes looks at how we craft your favourites.
The Perfect Iced Coffee: Expert Methods Compared
The Perfect Iced Coffee: Expert Methods Compared Master three professional techniques for exceptional iced coffee at home ☕ Jump to Recipes There's more to great iced coffee than pouring hot coffee over ice and hoping for the best. The temperature...
James Hoffmann's French Press Recipe: Not All the Way Down
James Hoffmann's exact French press recipe: 30g coffee, 500ml water at 96°C, 9-12 min steep. Skim the foam, stop the plunge early — skip the muddy cup.
James Hoffmann's AeroPress Recipe (World Champion Method)
James Hoffmann's AeroPress recipe: 11 g coffee, 200 ml water at 96°C, steep 2 minutes, swirl, wait 30 seconds, press gently. No flip, no stir. Iced version too.
Lance Hedrick's V60 Recipe: Exact Ratio, Temp & 1-2-1 Pour
Lance Hedrick's exact V60 recipe: 20g coffee, 300g water, 1:15 ratio, 93-96°C, structured 1-2-1 pours. Done in 3:00 — and how to tweak it for your roast.
James Hoffmann V60 Pour Over Recipe: 30g to 500g
James Hoffmann's V60 pour over: 30g coffee to 500g water (about 1:16.7). Bloom with 60g for 45 sec, 300g by 1:15, 500g by 1:45, drawdown done by 3:30.