BEST SERVED AS

GOOD SEASONAL BLEND

We introduce new and exciting coffees throughout the year, roast them individually in small batches to highlight the unique profile of each origin, and then blend them to make our Good Seasonal Blend!

Current Blend

Brazil Anahy Reinaldo Rocha Natural 50 %
- Nutty, Cherry Ripe, Rich & Sweet Acidity

Papua New Guinea Asaro Valley 50%
- Rich & Complex, Milk Chocolate, Light Florals & Ripe Fruits 

Current Brew Recipe - Espresso
We love experimenting with new brewing techniques, pushing the boundaries, and trying something different, if you come up with a tasty brew recipe you love too, let us know!

FOR MILK & BLACK COFFEE
Happily tested by Pete & Dani :)

PREP 1
Pre-Infusion: (If possible) 4-5s
Dose: 17g
Time: 18-23s (from when you press the button)
Yield: 40-45ml

PREP 2
Pre-Infusion: (If possible) 5s
Dose: 21g
Time: 28-32s (from when you press the button)
Yield: 50-56ml

TIP:
For 21g Black drinkers, try cutting time early to 24s, from our testing, we think a lot of the sweetness in our blend is best shown within 24s. Yield should be at around 45ml. Try both ways, see what works best for you, enjoy!

Grind Tip! ONLY IF YOU SINGLE DOSE: Get a small water spray bottle and gently spray your SINGLE dose of coffee shot or dip a spoon in water, shake the excess and lightly coat the beans with fine droplets, just before grinding, this helps eliminate any static by your grinder, by reducing static, you are making sure what your grinding ends up in your cup, with little to no loss in the blades. For example, before spraying 21g in ends up 20.6 (0.4g loss), the next 21g shot could have 21.4g, leading to inconsistent shots. Give it a try, any questions, let us know! IMPORTANT! Please research if your grinder supports this method, we are NOT liable for any damage caused. Thank you and happy brewing!