How to enjoy our coffees

Our roast and coffee selection is such that brewing an enjoyable cup of coffee should not be difficult, or require expensive specific gear. 

After resting our coffees for at least 10 days, you need at least a good metal burr grinder, some low PPM water (lower than 70PPM ideally), and a good brewing recipe. At the roastery we most often use a commandante c40 hand grinder and SPA bottled water (ideally at 92c).

As for a good reliable recipe we recommend a simple two pour v60 recipe: 

Step 1: grind 12.5g of coffee at around 28 clicks on commandante (around 750-900 microns of burr gap on other grinders)

Step 2: rinse your paper filter (we use t90 or abaca+). 

Step 3. Dump your ground coffee into the v60 and begin by blooming to 40g. Pour slowly and saturate the whole bed by pouring in circles. It should take around 15-20 seconds. 

Step 4. At 1 minute begin the second pour. Pour evenly in circles close to the bed of coffee hitting 205 grams in 1m50s - 2m (at a rate of about 3ml/s). 

Step 5. If you got the grind size right your coffee should finish the draw down at 2m30s-3m. Grinder coarser if the drawdown is too slow and vice versa.  

Resulting cup will be clean, balanced, and flavourful. That is the minimum we recommend to enjoy our coffees as intended.