Brew Guide

Espresso - 18g in 36g out in 25-30 seconds

Our Sao Lucas is roasted with a longer development time which really brings out some chocolatey nutty notes. We feel this coffee is suited closer to the 30 second side of the scale which should highlight its richness.

Our Bom Jesus is roasted with a shorter development time, which means it is a lighter and brighter cup. On an espresso machine, we feel this coffee benefits from running at around 26 or 27 seconds for 36g out. This should bring out a nice acidity in the espresso.

Americano

We prefer our Americanos on the shorter side so we would advise using a double shot of our coffees and then topping up with hot water to taste; for us this is around 200-250ml of hot water.

AeroPress

Weigh out 16g of medium to fine ground coffee. To begin, simply wet the coffee and allow to bloom for 20 seconds. After 20 seconds, top up with 200g of hot water and leave for a further 2 minutes. Finally, stir and press until a hissing sound begins. We normally don’t, but you can top up with hot water to taste if you feel the coffee is too strong.

Cafetiere

Use a ratio of 16g of coarsely ground coffee to 230ml water per cup. First, wet the coffee grounds and allow to bloom for 20 seconds. Next, add the rest of the water and allow to steep for 4 minutes. Finally, stir and press slowly. Serve coffee and top up with water to taste as required.