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BREW GUIDES

A couple easy steps to delicious coffee. Let’s go

V60

POUR-OVER

  1. Wet filter with warm water and let warm water drip into cup
  2. Grind 16g coffee beans into filter and empty cup
  3. Create well in coffee grinds and set scale to ‘0’
  4. Pour ~50g hot water into well and bloom for 30-60s (see my favourite bloom times in the tabs below!)
  5. Pour hot water upto ~180g, swirl on way down
  6. Pour hot water upto ~240g, swirl on way down
  7. Enjoy

V60 - Japanese Style

COLD BREW

  1. Wet filter over sink and put ~96g of ice into cup
  2. Grind 21g coffee beans into filter
  3. Create well in coffee grinds and set scale to ‘0’
  4. Pour ~40g hot water into well and bloom for a full 60s, regardless of offering
  5. Pour hot water upto ~100g, swirl on way down
  6. Pour hot water upto ~144g, swirl on way down
  7. Enjoy

Espresso

AFFOGATO

  1. Warm up espresso machine
  2. Grind 18g coffee beans into portafilter
  3. Evenly distribute grinds and tamp
  4. Fill your preferred cup (cappacino cup pictured) about 2/3 full of high quality, vanilla ice cream
  5. Pull shot of 32-40g espresso right onto the ice cream – the exact g will depend on the offering used and how strong you like it!
  6. Enjoy with a small spoon