How we brew
The pour-over.
Specialty coffee is at its most honest through a slow pour-over — clean, even, and forgiving. This is the method we reach for with our single origins; follow along as the brew unfolds below. (Espresso is on the way as we grow.)
0:00 / 2:30
0 g / 225 g
- Ratio
- 1:15
- Dose
- 15 g
- Grind
- Medium
- Water
- 88–92°C
- Bloompour to 45 g
- First pourpour to 135 g
- Second pourpour to 225 g
Scroll to brew ↓
A few notes
- Use filtered water a little off the boil — around 88–92°C.
- Rinse the paper filter first to warm the dripper and wash away any paper taste.
- Pour gently in slow spirals from the centre, keeping the bed even.
- Lighter roasts like a touch finer and hotter; deeper roasts, a touch coarser and cooler.