Focused on single-origin, coffees; we source our beans seasonally from farms that emphasize quality production, ethical working conditions and sustainable practices. We are obsessed with every step, from farm-to-cup, and make it a priority to visit country of origin, understand farming practices, and build on the ground relationships whenever possible.
WE BELIEVE THE WHOLE IS GREATER THAN THE SUM OF ITS PARTS.
Each cup of coffee we consume includes the labor of dozens of individuals along the chain of production, from cultivation and harvest to roasting and brewing. We are proud to be part of this ‘lifecycle’ and as stewards of this delicate crop, we take pride in sourcing amazing beans, roasting them to their full potential and sharing them with you to enjoy!
Check out some of our farm visits here!
We roast in small batches to highlight the unique and distinct characteristics of each coffee bean. We appreciate coffee’s complexities and adopt roast profiles that coax out the natural sweetness, richness and depth of each bean.
Our roasting endeavor started in a skillet on stove top and later moved to a popcorn popper before we eventually matriculated to more sophisticated home roasting machines and ultimately our first industrial roaster. Today, we roast all of our coffees, in tiny batches, 6 lbs at a time, on our custom-built, San Franciscan SF-6, lovingly named Francis!
FRESHNESS MATTERS. WE TAKE PRIDE IN OUR COMMITMENT TO FRESHNESS BY DATING EACH BATCH OF COFFEE SO YOU KNOW EXACTLY WHEN AND BY WHOM YOUR BEANS WERE ROASTED.
If you ever end up with a coffee you are unhappy with bring it in and we will swap it out to send you home with something you will love.
A few years ago while Natalie was visiting a coffee farm in Laos, a tourist asked the farmer, “What is the best way to brew coffee?” The farmers reply stuck with her, and we couldn’t agree more. He answered, “It’s a personal preference. That’s like asking, ‘Who is the most beautiful woman?’ Your opinion is probably not going to be the same as the guy next to you.”
With that in mind, it is our intent to give you some guidelines for brewing and assist you with finding the method that suits you best. Feel free to tweak ratios and play with the various methods to make your perfect cup.
FIRST THINGS FIRST.
There are a few key things that will affect your coffee no matter the brewing method.
FRESH COFFEE - Be sure to buy freshly roasted coffee beans. Coffee is like any other perishable product and will lose freshness over time and become stale. Ideally you should consume your coffee 3 - 21 days after it’s roasted.
GRIND - If you can, invest in a good conical burr grinder. This will ensure an even grind and increase consistency. It will also allow you to adjust the coarseness of the grind which will vary depending on your brewing method. Additionally, grind your beans just before you brew. This is important because coffee begins to go stale as soon as it’s ground.
FRESH WATER - Your coffee is 98% water and if the water has a flavor it can greatly affect the taste of your coffee. It’s also important to use water that’s not quite boiling; 195-205 deg F is ideal. Boiling water can scorch the grounds, bring out the bitterness and affect the flavor. If you don't have a thermometer, bring your water to a boil, then let it rest for about 30 seconds before you use.
RATIOS - We prefer to brew our coffee with this ratio of 1:17 // coffee:water, meaning 1 part coffee to 17 parts water. If you don’t have a scale, a TBSP is about 6g of coffee. Note, there are 28 grams in 1 ounce. Play with your ratio to find a balance that suits your tastes!