15 g · 240 g · 93°C · 2:45
V60 pour-over
A slow spiral over a paper cone. The cleanest read we know on a washed Ethiopian.
profilo-studio
Made by ariya-tech.net
Roast days: Tue + Sat
Riyadh · KSA
Roastery + brew bar · Tahlia St, Riyadh
Coffee is chemistry.We show our work.
Small-batch, light-roast single origins, brewed to a written recipe — dose, temperature, time. Nothing on this bar is a guess.
House recipe — V60
Batch 412 · logged 07:12- Dose
- 15.0 g
- Water
- 240 g · 78 ppm
- Ratio
- 1:16
- Temperature
- 93°C
- Grind
- Medium-fine · 720 µm
- Total time
- 2:45
Re-dialled every morning at 07:00. If the cup drifts, the card changes — not the barista.
412
Batches logged this year
9
Origins on the shelf
38
Cafés we supply
0.1 g
Scale tolerance, bar-wide
The bar
Three methods, zero improvisation
Each method gets a written recipe and a daily dial-in. The cards live on the counter — read them, photograph them, argue with them.
18.5 g in · 38 g out · 27 s
Espresso
Nine bars through an 18.5-gram bed. The recipe card on the machine is corrected every morning — in pencil.
1:8 · 18 h · 4°C
Cold brew
Steeped overnight, filtered twice, kegged on nitro. Sweet without asking sugar for help.
The roastery
The roast curve is public record.
First crack at 8:40, fourteen-percent development, drop at 203°C. Every batch is logged against its reference curve, and the log ships with the bag — scan the label to read exactly what happened to your coffee.
- Charge
- 190°C · 0:00
- Turning point
- 96°C · 1:20
- First crack
- 196°C · 8:40
- Drop
- 203°C · 11:30
- Development
- 14.2%
On the shelf this month
Three of nine current lots. The full files — varietal, station, resting notes — live on the beans page.
“The only bar in Riyadh where the recipe arrives with the cup — and holds up when you try it at home.”
Freshness is a printed date. Pick yours.
Subscriptions ship in roast week — Tuesdays and Saturdays, resting time already counted.