Before you buy
Good questions
For drip machines, pour over, and everything with a filter.
Coffee for drip and pour over
Filter brewing is the long conversation: several minutes of contact instead of thirty seconds, which gives a coffee room to say the quiet things — florals, teas, soft fruit, the difference between one hillside and the next. That's why we route our most expressive lots here.
Kenya Kiambu is the one we hand people who ask what specialty coffee is about: brown sugar and maple up front, muscat grape and cranberry behind it, and a clean, juicy finish. Ethiopia Buku Abel — our highest-scoring coffee at 93 — is the deeper cut for anyone chasing florals.
A starting recipe that works on almost anything
One gram of coffee to sixteen grams of water — about 60 grams per liter — with water just off the boil. Grind medium, like coarse sand. Too weak or sour, grind finer; harsh or bitter, grind coarser. The recipe on every bag starts you closer than that, and the brewing gear we stock is the same equipment we use on our own counter.
What brewers are these coffees for?
Anything with a filter: your kitchen drip machine, a V60 or Chemex, an AeroPress. Filter brewing shows the quieter notes these lots were chosen for.
Which one should I try first?
Kenya Kiambu — distinct without being a challenge. It's the coffee we hand people who ask what specialty coffee is about.
How much coffee should I use?
One gram of coffee for every sixteen grams of water — about 60g per liter. Every bag ships with a starting recipe; small grind adjustments dial it in from there.
Whole bean or ground?
Whole bean keeps freshest if you own a burr grinder. If you don't, pick your brewer from the grind menu and we'll grind fresh to order at no charge.
