Cold brew is one of those things that sounds complicated until you do it once. The process is genuinely simple: coarse-ground coffee, cold water, time in the fridge. The variables that actually matter are the coffee-to-water ratio, the steep time, and the roast you start with. Get those three right and the rest takes care of itself. Read more →
When you see 'washed' or 'natural' on a coffee bag, it refers to how the coffee cherry was processed after picking. Specifically, how the fruit was removed from the bean before drying. It's one of the biggest single variables in how a coffee tastes, and it's worth understanding if you're trying to figure out why two Ethiopian coffees from the same region can taste completely different.
Most coffee bags carry a best-before date somewhere between 12 and 24 months after roasting. That date tells you when the coffee becomes genuinely undrinkable, not when it's at its best. The roast date. Which many roasters don't print at all. Is the number that actually matters.
The V60 is one of the more forgiving pour-over brewers once you understand what each variable does. The common mistake is treating it as a precise ritual rather than a set of adjustable levers. Here's how to think about each one.
Single-origin is one of those terms that sounds more precise than it often is. At its loosest, it means the coffee came from one country. At its most specific, it means one farm, one harvest, one processing lot. The difference between those two things is enormous. In traceability, in flavour consistency, and in what it means for the farmers who grew it.
The AeroPress is the most adjustable brewer most people own. Inverted or standard, short steep or long, fine grind or coarse. The variables are almost endless. That flexibility is useful, but it also means there's no single recipe that works equally well for every coffee. Here are three recipes we use at the roastery, each matched to a specific roast style.
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