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Section 89
A formulary workbench with kettle, scale, mesh filter, and a recipe card
§ VI · The Recipe Formulary

Every base. Every drink. Every pass criterion.

The customer's build guide and the founder's QA protocol, one document. Build every recipe with our blends — or entirely from scratch with off-the-shelf ingredients. Start with the bases, then filter the drinks by method or by the product on your shelf.

§ Choose your mode

Build it with our blends, or from scratch.

Want to try all of this before buying a single bag? From-Scratch mode builds every recipe from off-the-shelf ingredients. If you love it, our blends just do the measuring for you.

From-scratch links go to third-party products we don’t make or control. We verify their compliance at time of listing, but always check the label — the aisle is full of stealth coffee and tea.

Caffeine from scratch, safely

Use fixed-dose capsules only — twist open, stir the powder into the drink, discard the shell. One Nutricost cap = exactly 100 mg. For 50 mg: dissolve one cap in 60 g hot water, use half. Never buy loose bulk caffeine powder — a lethal dose fits in a teaspoon, and kitchen tools can’t measure it safely. Hold the 2:1 ratio: 2 theanine caps per 100 mg caffeine.

The compliance trap

Two products sit right next to the compliant ones on Amazon and fail The Standard. Buy exactly what we link:

  • Nutricost “Natural Caffeine” is green-tea-derived — banned.
  • NOW Foods L-Theanine 100 mg contains decaffeinated green tea leaf — banned.
  • Crastan’s “Instant Barley Coffee with Coffee” variants contain real coffee — banned.
§ Bases · read this first

The formulary starts with the bases.

Every drink below references these. The substrates, the sweet system, the cream, the dose math, and the milk textures — defined once, so each recipe can stay a spec instead of a paragraph.

B1

The Shot Blend

House espresso substrate — 70% dark-roast barley, 22% dehusked black malt, 8% roasted chicory.

  • Dehusked black malt (Carafa Special II) adds dark-roast depth without husk acridity.
  • No cacao, ever — cacao fat kills the foam. Chemistry, not preference.
  • Standard pull: 16 g in → 32 g out, 25–35 s at 9 bar.
B2

The Black v1

Batch blend engineered to be drunk black — 55% barley, 20% Carafa Special II, 12% chicory, 8% dandelion + an acidity layer.

  • Native variant: hibiscus 5%, kept below flavor-recognition threshold.
  • Formulary variant: citric + malic acids to pH 5.0–5.2.
  • Substitutes taste flat because they lack coffee’s acids; the acidity layer fixes that.
B3

The Monograph

Original roasted-root house blend: chicory, dandelion, roasted cacao.

  • Bittersweet and full-bodied; carries theobromine and inulin fiber.
  • Ships pre-ground — roasted roots gum grinder burrs.
  • Mesh or gold basket only; oils clog paper filters.
B4

Cacao Concentrate

Brewed-cacao concentrate for mochas and cacao service.

  • Real brewed cacao reduced to a pourable concentrate — the chocolate is real.
  • Low-acid refrigerated food safety rule: refrigerate always; use within 3–5 days.
  • Never leave at room temperature.
B5

The Sweet System

Allulose flagship; monk fruit as top-note; erythritol excluded.

  • Allulose browns better than sugar and is legally 0 g added sugar.
  • Monk fruit used only as a top-note, never the whole sweetness.
  • Erythritol excluded on 2023–2024 cardiovascular findings.
B6

The Cream

Soft-peak dairy or oat cream for floats and Vienna-style caps.

  • Whipped to soft peaks so it floats over the back of a spoon.
  • Oat cream for the sweetened-condensed builds (Sữa Đá, phin).
B7

The Lift (dose system)

Synthetic caffeine + fermentation-derived L-theanine, 2:1, tuned per drink. Floor is always 0 mg; ceiling is 200 mg per serving.

  • Single-shot drinks: dose to ~63 mg.
  • Doppio / latte / cappuccino / flat white: ~125 mg.
  • Batch black: ~95 mg. Red eye: ~160 mg. Cold brew: 150–200 mg / 16 oz.
  • Dose Drops: 25 mg caffeine + 50 mg L-theanine per pump.
B8

Oak Essence

Toasted American oak extracted in glycerin + water for Oak & Ember.

  • Vanilla, toast, faint smoke — an oak impression, not a spirit imitation.
  • Zero alcohol, zero spirit sourcing, zero alcohol flavorings.
Dose reference · floor is always 0 mg, ceiling 200 mg
Single-shot drinks
~63 mg
Doppio / latte / cappuccino / flat white
~125 mg
Batch black
~95 mg
Red eye
~160 mg
Cold brew (per 16 oz)
150–200 mg
Milk textures
  • Microfoam. Paint-gloss, no visible bubbles — for flat whites and latte art.
  • Wet foam. Looser, for cappuccino’s equal-thirds build.
  • Cold foam. Shaken or frothed cold, for iced drinks.
  • Steamed half-and-half. Richer body for a breve.
Equipment tiers
  • Reference. The build we QA against: La Marzocco, dedicated grinder, Acaia scales, Fellow kettle.
  • Field. The affordable path that still passes QA: Flair 58, Baratza Encore ESP, NanoFoamer, any press.
  • Tags. [ESP] espresso · [STEAM] milk · [BREW] percolation/immersion · [COLD] cold service · [SPEC] specialty/unvalidated.
Still in testing

Anything marked unvalidated is a target, not a claim. It ships when its test plan passes.

  • Barley 9-bar espresso dial-in — ships after its test plan passes.
  • Allulose espuma & dalgona stability — ships after its test plan passes.
  • Quillaja-saponin crema — ships after its test plan passes.
§ The drinks

21 drinks, each referencing the bases.

Filter by method
Filter by product

21 recipes

Orzo Espresso, prepared in its serving vesselEspresso

Orzo Espresso

dose 16 g intemp 93 °Ctime 25–35 s

0 mg base · +25–75 mg with Dose Drops

View full spec
Ingredients · with Section 89
The Shot Blend — Espresso →Orzo Nero — Espresso Grind →Orzo Nero — 5 lb Bulk →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$18 upfront, makes ~40 shots.

Equipment · Reference build
  • La Marzocco Linea Mini (~$6,600) or GS3 MP (~$8,800)
  • Dedicated espresso grinder: Mazzer Philos or Eureka Atom W 75
  • Acaia Lunar scale
  • 58 mm tamper + WDT tool
  • Third Wave Water
Equipment · Field build
  • Flair 58 manual lever (~$600)
  • Baratza Encore ESP grinder
Dose / Water / Temp / Time
dose
16 g in
water
32 g out
temp
93 °C
time
25–35 s
Steps
  1. Grind 16 g Shot Blend fine; distribute with a WDT tool.
  2. Tamp level with the 58 mm tamper.
  3. Lock in and pull to 32 g out over 25–35 s.
  4. Serve immediately under the crema-like foam.
What good looks like

Dense tan crema-like foam; a sweet-bitter, roast-forward shot.

QA pass criteria

Foam persists 60+ s; no channeling or blonde spurting.

Requires a dedicated grinder. Running non-coffee substrates may affect grinder warranty — confirm with the manufacturer. Say "crema-like foam," never "crema."

Latte / Cappuccino / Flat White, prepared in its serving vesselMilk

Latte / Cappuccino / Flat White

dose 16 g Shot Blendtemp Milk 55–65 °Ctime Steam 20–30 s

0 mg base · +25–75 mg with Dose Drops

View full spec
Ingredients · with Section 89
The Shot Blend — Espresso →
Ingredients · from scratch
  • The Shot Blend — Espresso — Crastan ground orzo as the base
    Crastan Orzo Pupo Macinato, 17.5 oz ground ↗
    Our dehusked-black-malt fraction has no Amazon equivalent — Carafa Special II is sold by homebrew suppliers (e.g., Northern Brewer) in 1 lb bags; or run 100% orzo and accept a lighter cup.

From-scratch pantry for this recipe: ~$18 upfront, makes ~40 shots.

Equipment · Reference build
  • Machine steam wand
  • 12 oz milk pitcher
Equipment · Field build
  • Subminimal NanoFoamer
  • Saucepan-heated milk
Dose / Water / Temp / Time
dose
16 g Shot Blend
water
32 g shot
temp
Milk 55–65 °C
time
Steam 20–30 s
Steps
  1. Pull an orzo shot (or double ristretto for a flat white).
  2. Steam or NanoFoam milk to 55–65 °C into glossy microfoam.
  3. Pour to ratio: latte 1:4, cappuccino 1:1:1, flat white over a double ristretto.
  4. Finish with paint-gloss microfoam, no visible bubbles.
What good looks like

Paint-gloss microfoam that folds into the cup without bubbles.

QA pass criteria

Microfoam is smooth and reflective; no large bubbles or dry foam.

Cortado & Cortadito, prepared in its serving vesselMilk

Cortado & Cortadito

dose 16–32 g Shot Blendtemp Milk 60 °Ctime —

0 mg base · +25–75 mg with Dose Drops

View full spec
Ingredients · with Section 89
The Shot Blend — Espresso →
Ingredients · from scratch
  • The Shot Blend — Espresso — Crastan ground orzo as the base
    Crastan Orzo Pupo Macinato, 17.5 oz ground ↗
    Our dehusked-black-malt fraction has no Amazon equivalent — Carafa Special II is sold by homebrew suppliers (e.g., Northern Brewer) in 1 lb bags; or run 100% orzo and accept a lighter cup.

From-scratch pantry for this recipe: ~$18 upfront, makes ~40 shots.

Equipment · Reference build
  • Espresso build (see Orzo Espresso)
  • Demitasse
Equipment · Field build
  • Flair 58
  • Small milk pitcher
Dose / Water / Temp / Time
dose
16–32 g Shot Blend
water
32–64 g out
temp
Milk 60 °C
time
—
Steps
  1. Cortado: pull a doppio, add an equal volume of warm steamed milk. Balanced, not foamy.
  2. Cortadito: whip the first 5 ml of the pull with 2 tsp sugar into an espuma.
  3. Pull the rest of the doppio over the espuma, then top with steamed milk.
What good looks like

Cortadito espuma floats as a pale cap over the darker shot.

QA pass criteria

Espuma floats and holds; cortado shows an even, glossy body.

Capsule Shot, prepared in its serving vesselEspresso

Capsule Shot

dose 1 capsuletemp Machine settime ~30 s

0 mg

View full spec
Ingredients · with Section 89
Orzo Nero Capsules →Orzo Nero — K-Cup Pods →
Ingredients · from scratch
Equipment · Reference build
  • Nespresso Creatista Pro (~$800)
Equipment · Field build
  • Any OriginalLine Nespresso machine
  • Any K-Cup / Keurig brewer
Dose / Water / Temp / Time
dose
1 capsule
water
25–40 ml
temp
Machine set
time
~30 s
Steps
  1. Insert an Orzo Nero capsule (or K-Cup pod in a Keurig).
  2. Run a 25–40 ml shot (espresso) or a short cup (K-Cup).
  3. Serve; the capsule pierces clean and builds a crema-like foam.
What good looks like

A clean 25–40 ml pour with a light crema-like foam.

QA pass criteria

Capsule pierces clean; 25–40 ml out with no leaks.

Batch Drip / Au Lait, prepared in its serving vesselPercolation

Batch Drip / Au Lait

dose 60 g / Ltemp Machine (~96 °C)time ~6 min

~0 mg

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →The Monograph — House Blend →Gold Mesh Filter →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • Technivorm Moccamaster KBGV Select (~$360)
  • Gold basket filter
Equipment · Field build
  • Any drip machine
  • Gold Mesh Filter
Dose / Water / Temp / Time
dose
60 g / L
water
1 L
temp
Machine (~96 °C)
time
~6 min
Steps
  1. Dose The Black v1 at 60 g per litre into a gold basket (never paper).
  2. Brew a full batch.
  3. For an Au Lait, pour half brew and half scalded milk.
What good looks like

A full-bodied, bittersweet cup with no gritty sediment.

QA pass criteria

No basket overflow — mesh only; roots and nibs clog paper.

The Monograph ships pre-ground; do not grind roasted roots at home — they gum burrs. Mesh or gold basket only, never paper.

Pour-Over (mesh), prepared in its serving vesselPercolation

Pour-Over (mesh)

dose 25 gtemp 94 °Ctime 3 min

~0 mg

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →The Monograph — House Blend →Gold Mesh Filter →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • Chemex 6-cup + Able Kone stainless filter (~$60)
  • Fellow Stagg EKG Pro kettle (~$195)
  • Acaia Pearl scale
Equipment · Field build
  • Any dripper
  • Gold Mesh Filter
Dose / Water / Temp / Time
dose
25 g
water
400 g
temp
94 °C
time
3 min
Steps
  1. Seat the stainless/mesh filter — never paper.
  2. Bloom 25 g of The Black v1 with 50 g water for 30 s.
  3. Pour in stages to 400 g total; finish drawdown under 3:30.
What good looks like

A clean, sweet cup with a fast, even drawdown.

QA pass criteria

Drawdown under 3:30; paper is never used.

Cacao and chicory oils clog paper — use the Gold Mesh Filter or a stainless cone.

French Press (base brew), prepared in its serving vesselImmersion

French Press (base brew)

dose 30 gtemp 96 °Ctime 4 min (cacao 8–10 min)

0–80 mg depending on substrate

View full spec
Ingredients · with Section 89
Cacao Bold →The Monograph — House Blend →Yaupon Dark →French Press, 34 oz →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$20 upfront, makes ~30 cups.

Equipment · Reference build
  • Espro P7 (~$150)
Equipment · Field build
  • Any 34 oz press
Dose / Water / Temp / Time
dose
30 g
water
500 g
temp
96 °C
time
4 min (cacao 8–10 min)
Steps
  1. Add 30 g coarse substrate to the press.
  2. Pour 500 g water at 96 °C; stir the crust.
  3. Steep 4 min (Cacao Bold 8–10 min), then press slowly.
What good looks like

A heavy, full-bodied pour with a clean base — no sludge.

QA pass criteria

Cacao pours without sludge in the P7's double filter.

Cacao is press- or moka-only — never an espresso machine, a Keurig, or paper. For a Cacao Mocha, add steamed milk.

AeroPress, prepared in its serving vesselImmersion

AeroPress

dose 16 gtemp 90 °Ctime 1:30, press 30 s

~0 mg (Orzo 0 mg)

View full spec
Ingredients · with Section 89
The Monograph — House Blend →Orzo Nero — Espresso Grind →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$45 upfront, makes ~60 cups.

Equipment · Reference build
  • AeroPress + metal disk filter
Equipment · Field build
  • AeroPress + metal disk filter
Dose / Water / Temp / Time
dose
16 g
water
220 g
temp
90 °C
time
1:30, press 30 s
Steps
  1. Seat the metal disk filter (paper clogs on roots and nibs).
  2. Add 16 g, pour 220 g at 90 °C, stir, steep 1:30.
  3. Press the full plunge over ~30 s.
What good looks like

A smooth, concentrated cup pressed without stalling.

QA pass criteria

Full plunge without stall; metal filter, never paper.

Use the metal disk filter — paper clogs on The Monograph.

Moka, prepared in its serving vesselPercolation

Moka

dose Fill basket, leveltemp Mediumtime ~5 min

0–15 mg

View full spec
Ingredients · with Section 89
Orzo Nero — Espresso Grind →Cacao Bold →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$15 upfront (ESE pods), makes ~25 shots.

Equipment · Reference build
  • Alessi 9090 (~$180)
Equipment · Field build
  • Bialetti Moka Express 6-cup
Dose / Water / Temp / Time
dose
Fill basket, level
water
To the valve
temp
Medium
time
~5 min
Steps
  1. Fill the base to the valve with water; level the basket with substrate.
  2. Assemble and set on medium heat, lid open.
  3. Pull off at the first steady gurgle; do not scorch.
What good looks like

A concentrated, espresso-adjacent shot with a soft crema-like top.

QA pass criteria

Steady gurgle, no sputtering burn; pull off before it screams.

Cacao is moka- or press-only. Never a paper filter or an espresso machine.

Siphon, prepared in its serving vesselPercolation

Siphon

dose 22 gtemp Vapor risetime 1 min contact

~0 mg

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →The Monograph — House Blend →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • Hario Sommelier syphon (~$330)
  • Butane burner
Equipment · Field build
  • Hario Technica TCA-3
Dose / Water / Temp / Time
dose
22 g
water
300 g
temp
Vapor rise
time
1 min contact
Steps
  1. Heat the lower bulb until water rises to the top chamber.
  2. Add 22 g The Black v1, stir, hold 1 min contact.
  3. Cut the heat and let the clean brew draw down.
What good looks like

A clear, tea-bright cup with a clean north-side draw-down.

QA pass criteria

Clean draw-down; clear cup with no fines carryover.

Turkish / Cezve, prepared in its serving vesselPercolation

Turkish / Cezve

dose 7 g extra-finetemp Lowtime Raise foam twice

0 mg

View full spec
Ingredients · with Section 89
Orzo Nero — Espresso Grind →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$15 upfront (ESE pods), makes ~25 shots.

Equipment · Reference build
  • Hand-forged copper cezve (e.g., Soy Türkiye, ~$120)
  • Sand or low flame
Equipment · Field build
  • Any small copper cezve
Dose / Water / Temp / Time
dose
7 g extra-fine
water
70 g cold
temp
Low
time
Raise foam twice
Steps
  1. Combine 7 g extra-fine orzo with 70 g cold water in the cezve.
  2. Heat slowly; as foam rises, pull off, then return — twice.
  3. Never boil. Pour foam-first into the cup.
What good looks like

A thick foam cap over an unfiltered, sediment-settled cup.

QA pass criteria

Foam cap intact in the cup; never brought to a boil.

Vietnamese Phin, prepared in its serving vesselPercolation

Vietnamese Phin

dose 20 gtemp 95 °Ctime 4–5 min drip

~0 mg

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →The Monograph — House Blend →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • Stainless phin 4 oz (~$15)
  • Sweetened condensed milk (optional)
Equipment · Field build
  • Any stainless phin
Dose / Water / Temp / Time
dose
20 g
water
120 g
temp
95 °C
time
4–5 min drip
Steps
  1. Add 20 g The Black v1 to the phin; seat the gravity press.
  2. Bloom, then fill to 120 g at 95 °C.
  3. Let it drip 4–6 min over condensed milk if using.
What good looks like

A slow, complete drip layering dark brew over sweet milk.

QA pass criteria

Drip finishes in 4–6 min — not stalled, not racing.

Cold Brew, prepared in its serving vesselCold

Cold Brew

dose 55 gtemp Fridgetime 12–16 h

0–75 mg depending on substrate

View full spec
Ingredients · with Section 89
Guayusa Leaf →Yaupon Dark →The Monograph — House Blend →Cold Brew Concentrate →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$24 upfront, makes ~90 cups.

Equipment · Reference build
  • Yama glass cold-drip tower (~$300)
Equipment · Field build
  • Toddy or OXO Compact (~$50)
  • Any jar + strainer
Dose / Water / Temp / Time
dose
55 g
water
500 g
temp
Fridge
time
12–16 h
Steps
  1. Combine 55 g coarse substrate with 500 g cold water.
  2. Refrigerate 12–16 h.
  3. Strain; dilute the concentrate to taste.
What good looks like

A clear, low-bitterness concentrate.

QA pass criteria

Clear, low-bitterness concentrate; no muddy fines.

Nitro, prepared in its serving vesselCold

Nitro

dose Cold brew from #13temp Chilledtime Charge + settle

~75 mg

View full spec
Ingredients · with Section 89
Guayusa Leaf →Cold Brew Concentrate →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$24 upfront, makes ~90 cups.

Equipment · Reference build
  • GrowlerWerks uKeg Nitro (~$180)
  • N2 cartridges
Equipment · Field build
  • GrowlerWerks uKeg Nitro
  • N2 cartridges
Dose / Water / Temp / Time
dose
Cold brew from #13
water
—
temp
Chilled
time
Charge + settle
Steps
  1. Fill the uKeg with the #13 cold brew and chill.
  2. Charge with N2 per the keg instructions.
  3. Pour hard against the glass; let the cascade resolve.
What good looks like

A cascading head that resolves to a creamy body in ~60 s.

QA pass criteria

Cascading head resolves in ~60 s to a smooth pour.

Espresso Tonic, prepared in its serving vesselCold

Espresso Tonic

dose 16 g Shot Blendtemp Icedtime —

0 mg base · +25–75 mg with Dose Drops

View full spec
Ingredients · with Section 89
The Shot Blend — Espresso →
Ingredients · from scratch
  • The Shot Blend — Espresso — Crastan ground orzo as the base
    Crastan Orzo Pupo Macinato, 17.5 oz ground ↗
    Our dehusked-black-malt fraction has no Amazon equivalent — Carafa Special II is sold by homebrew suppliers (e.g., Northern Brewer) in 1 lb bags; or run 100% orzo and accept a lighter cup.

From-scratch pantry for this recipe: ~$18 upfront, makes ~40 shots.

Equipment · Reference build
  • Espresso build (see Orzo Espresso)
  • Highball glass
  • Clear ice
Equipment · Field build
  • Flair 58
  • Highball + ice
Dose / Water / Temp / Time
dose
16 g Shot Blend
water
32 g shot
temp
Iced
time
—
Steps
  1. Fill a highball with clear ice and tonic water.
  2. Pull an orzo shot.
  3. Pour the shot slowly over the back of a spoon to layer.
What good looks like

Distinct layers of dark shot over bright tonic before the stir.

QA pass criteria

Layers hold before the stir; bubbles stay lively.

Greek Frappé, prepared in its serving vesselCold

Greek Frappé

dose 2 stickstemp Icedtime Shake to foam

~0 mg · +25–50 mg with Dose Drops

View full spec
Ingredients · with Section 89
Instant Sticks →
Ingredients · from scratch
Equipment · Reference build
  • Cocktail shaker or milk frother
  • Ice
Equipment · Field build
  • Cocktail shaker
  • Ice
Dose / Water / Temp / Time
dose
2 sticks
water
60 ml
temp
Iced
time
Shake to foam
Steps
  1. Shake 2 Instant Sticks with 60 ml water until thick and foamy.
  2. Pour over a tall glass of ice.
  3. Top with cold water or milk.
What good looks like

A 2 cm stable foam crown over iced, dark liquid.

QA pass criteria

2 cm stable foam that holds on the pour.

Dalgona, prepared in its serving vesselCold

Dalgona

dose 2 stickstemp Cold milk basetime Whip to peaks

0 mg base · +25–50 mg with Dose Drops

View full spec
Ingredients · with Section 89
Instant Sticks →Dose Drops →
Ingredients · from scratch

Dosing caffeine? Read “Caffeine from scratch, safely” first ↑

Equipment · Reference build
  • Hand mixer
  • Bowl
Equipment · Field build
  • Hand mixer
  • Bowl
Dose / Water / Temp / Time
dose
2 sticks
water
2 tbsp hot
temp
Cold milk base
time
Whip to peaks
Steps
  1. Whip 2 Instant Sticks : 2 tbsp hot water : 2 tbsp sugar (or allulose) to stiff peaks.
  2. Float the whip on a glass of cold milk.
  3. Add 1–2 pumps Dose Drops (25–50 mg) if you want caffeine.
What good looks like

Firm, glossy peaks that sit on the milk for minutes.

QA pass criteria

Peaks hold 5 min without collapsing into the milk.

Keep added caffeine under 200 mg per serving.

Cacao Mocha, prepared in its serving vesselMilk

Cacao Mocha

dose 16 g Shot Blendtemp Milk 60 °Ctime —

~15 mg base · dose to ~125 mg with Dose Drops

View full spec
Ingredients · with Section 89
The Shot Blend — Espresso →Mocha Concentrate →
Ingredients · from scratch
  • The Shot Blend — Espresso — Crastan ground orzo as the base
    Crastan Orzo Pupo Macinato, 17.5 oz ground ↗
    Our dehusked-black-malt fraction has no Amazon equivalent — Carafa Special II is sold by homebrew suppliers (e.g., Northern Brewer) in 1 lb bags; or run 100% orzo and accept a lighter cup.
  • Mocha Concentrate — Brew Crio Bru strong (2× dose) and reduce by a third on the stovetop
    Crio Bru Ghana French Roast ↗
    Low-acid brewed cacao: refrigerate and use within 3–5 days.

From-scratch pantry for this recipe: ~$18 upfront, makes ~40 shots.

Equipment · Reference build
  • Espresso build (see Orzo Espresso)
  • Steam wand
Equipment · Field build
  • Flair 58
  • Subminimal NanoFoamer
Dose / Water / Temp / Time
dose
16 g Shot Blend
water
32 g shot
temp
Milk 60 °C
time
—
Steps
  1. Pull an orzo doppio from the Shot Blend.
  2. Add 30–45 ml Mocha Concentrate and a pinch of salt; stir.
  3. Top with steamed milk. The chocolate is real — no syrup.
What good looks like

A glossy, genuinely chocolatey cup with no powdery sediment.

QA pass criteria

Real cacao flavor, no grit; foam holds on the milk.

Mocha Concentrate is a low-acid brewed cacao: refrigerate and use within 3–5 days. Keep added caffeine under 200 mg.

Oak & Ember, prepared in its serving vesselSignature

Oak & Ember

dose 34 g The Blacktemp 96 °Ctime 4 min

~95 mg (dose to taste) · under 200 mg per serving

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →Oak Essence →
Ingredients · from scratch
  • The Black v1 — Batch Blend — Build it, mixed 5 : 2 : 1 (orzo : chicory : dandelion) + a pinch of dried hibiscus for acidity
    Crastan Orzo Pupo Macinato (ground barley) ↗Anthony’s Roasted Chicory Granules ↗Frontier Roasted Dandelion Granules ↗
    For the “Formulary” acidity, add a small pinch of citric + malic acid (homebrew/canning aisle) to taste. The black-malt fraction has no grocery equivalent — accept a slightly rounder cup.
  • Oak Essence — DIY: steep winemaking-grade toasted oak cubes in food-grade vegetable glycerin + water, 2 weeks
    Toasted French/American oak cubes (homebrew/winemaking supplier)Food-grade vegetable glycerin (baking aisle or pharmacy)
    Zero alcohol — glycerin extraction only, never a spirit. Quillaja crema is omitted from scratch mode; it is unvalidated and in testing.

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • French press build (see French Press)
  • Bar spoon
Equipment · Field build
  • Any press
  • Soft-whipped cream
Dose / Water / Temp / Time
dose
34 g The Black
water
400 g
temp
96 °C
time
4 min
Steps
  1. Press The Black v1 strong (~34 g / 400 g) for a ~95 mg-equivalent body.
  2. Stir 10–15 ml Oak Essence and brown sugar or allulose into the hot brew.
  3. Float soft-peak cream over the back of a spoon.
What good looks like

A dark cup under a floating cream cap — vanilla, toast, faint smoke on the nose.

QA pass criteria

Cream floats; the aroma reads as real oak, not spirit.

No alcohol. No alcohol flavorings. Oak Essence is a glycerin-and-water extraction of toasted oak — the warmth is real oak, never a spirit.

Sữa Đá, prepared in its serving vesselSignature

Sữa Đá

dose 25 g The Blacktemp 95 °Ctime 4–5 min drip

~100 mg suggested · under 200 mg per serving

View full spec
Ingredients · with Section 89
The Black v1 — Batch Blend →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~50 cups.

Equipment · Reference build
  • Stainless phin 4 oz
  • Tall glass
  • Clear ice
Equipment · Field build
  • Any stainless phin
  • Sweetened condensed oat
Dose / Water / Temp / Time
dose
25 g The Black
water
90 g
temp
95 °C
time
4–5 min drip
Steps
  1. Phin-drip a super-concentrate: 25 g The Black v1 over 90 g water.
  2. Layer 25–30 ml sweetened condensed oat in a tall glass.
  3. Pour the concentrate over, add clear ice, and stir.
What good looks like

The strongest, most convincing cup we make — dark over sweet, over ice.

QA pass criteria

Concentrate is thick and dark; ~12 g sugar inherent to the style.

Iced. Contains ~12 g sugar from the condensed oat, inherent to the style.

Long Focus Protocol (flagship / founder QA run), prepared in its serving vesselSignature

Long Focus Protocol (flagship / founder QA run)

dose 30 g Monograph + yaupon leaves (steeped together)temp 96 °Ctime Steep 8–10 min, then press · dose at T0 / T+2h

~75 mg at T0, ~125 mg cumulative — never exceed 200 mg total

View full spec
Ingredients · with Section 89
Long Focus System →Dose Drops →
Ingredients · from scratch

From-scratch pantry for this recipe: ~$40 upfront, makes ~90 focus rituals.

Dosing caffeine? Read “Caffeine from scratch, safely” first ↑

Equipment · Reference build
  • French press build (see French Press)
  • Timer
Equipment · Field build
  • Any press
  • Timer
Dose / Water / Temp / Time
dose
30 g Monograph + yaupon leaves (steeped together)
water
400 g
temp
96 °C
time
Steep 8–10 min, then press · dose at T0 / T+2h
Steps
  1. At T0: steep 30 g Monograph and the yaupon leaves together in the press with 400 g water for 8–10 min, then press.
  2. At T+2h: take 2 pumps of Dose Drops (= 50 mg caffeine + 100 mg L-theanine, already combined — do not add separate theanine).
  3. Precision build: skip yaupon; 3 pumps at T0, 2 pumps at T+2h = 125 mg / 250 mg exactly.
  4. Tolerance: habituated to 150–200 mg daily? Scale to 100 mg at T0 + 50 mg at T+2.5h + optional 50 mg at T+5h. Never exceed 200 mg total. Nothing after early afternoon.
  5. Log the run on the dosing card.
What good looks like

A subjective 4–6 h focus block with no crash.

QA pass criteria

Subjective 4–6 h focus block, no crash, logged on the dosing card.

Hold the 2:1 theanine:caffeine ratio. Never exceed 200 mg added caffeine in a single serving. Caffeine advisory applies.