
Weigh it.
Every basket weighed to the tenth of a gram — consistency starts here, not at the tongue.
18.0 g · ± 0.1Prototype No. 001 · East Hastings
A specialty roastery and tasting room run like a lab — every cup is a recipe: dose, ratio, temperature, time. Dialled in on the bench, then handed to you.
Unsolicited concept by X9 AI — not affiliated with Prototype Coffee. Imagery is illustrative stock; the brew figures below are example defaults for the owner to set; 4.7★ is the shop's own Google rating, not ours.
// illustrative defaults — owner dials in the real recipe
/ the method
The protocol behind the bench — placeholder copy showing the shape of it. The owner swaps in the real spec.

Every basket weighed to the tenth of a gram — consistency starts here, not at the tongue.
18.0 g · ± 0.1Particle size sets extraction. We chase the sweet spot, then lock it for the day.
setting · owner to set
A short pre-infusion to let CO₂ escape — flat bloom, flat cup. We wait for it.
~ 40 sSlow, concentric, even saturation — the kettle does the talking.
1:16 · 93 °C
Every batch tasted and noted, so the next one's better. Come compare two side by side.
on the bench, dailyWe wire these five steps to your actual recipe — editable by you, no developer needed.
Find the shop ↗/ extraction yield
Under-extract and it's sour; over-extract and it's bitter. The window is narrow — roughly 18–22% of the coffee dissolved into the cup. We measure, taste, and stay inside it.
Illustrative target · scroll to read the gauge →



Illustrative stock imagery — owner to supply real photos.
That's Prototype's own rating from its customers — shown as-is, not ours. (Review count: owner to confirm.)
/ visit