Fordo journal
Brew recipes, grind references, and storage habits — written by the people who roast the coffee, tested on our own machines. Short and practical.
15g coffee, 250g water, 94°C, done by 3:00. Our house V60 recipe, plus the two-question fix for sour or bitter cups.
Read article →4 min read · July 17, 2026Dose, yield, and time are the whole game. Fix two, move the grinder, and know how milk changes the target.
Read article →4 min read · July 17, 2026Coarse for the press, Medium for V60, Fine for Aeropress — and whole bean for espresso. How grind size sets extraction, and which option to pick at checkout.
Read article →4 min read · July 17, 2026Best-by dates tell you when coffee is sellable, not when it tastes good. Read the roast date instead — and buy on a cadence that matches it.
Read article →4 min read · July 17, 2026Fordo's filter tiers track processing, not quality. How to pick a tier, an espresso roast, or a drip bag by taste, budget, and gear.
Read article →4 min read · July 17, 2026Water at 90-94°C, a 30-second bloom, a 150 ml fill line. The numbers that decide whether your drip bag tastes like our lab cup.
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