Our Philosophy
We believe that great coffee is both an art and a science. Sourced directly from family-run farms in Ethiopia, Colombia, and Guatemala, we small-batch roast our beans to highlight their intrinsic character.
But a perfect roast is only half the journey. We've compiled our favorite brewing methods so you can experience the true potential of our coffee at home.
Brewing Guides
The Perfect V60
- Boil water to 93°C (200°F). Rinse the paper filter to remove papery taste and preheat the dripper.
- Add 20g of medium-fine ground coffee. Tap gently to level the bed.
- Pour 60g of water for the bloom. Wait 45 seconds to let the coffee release CO2.
- Slowly pour the remaining water in concentric circles up to 300g total.
- Give it a gentle swirl and let it draw down. Enjoy the bright, clean cup.
Classic French Press
- Coarsely grind 30g of coffee. Add the grounds to the empty, preheated French press.
- Pour 360g of water right off the boil (around 95°C) over the grounds, making sure all are saturated.
- Let it steep undisturbed for 4 minutes.
- Gently break the crust that forms at the top with a spoon, and scoop off any floating foam.
- Insert the plunger, press down slowly, and serve immediately to prevent over-extraction.
AeroPress Inverted
- Assemble the AeroPress upside down. Add 15g of medium-fine coffee.
- Pour 50g of water (90°C) and stir vigorously for 10 seconds.
- Add the remaining water up to 210g. Attach the filter cap with a rinsed paper filter.
- Wait until the timer reaches 1:30.
- Carefully flip the AeroPress onto your mug and press steadily for 30 seconds until you hear a hiss.