Journal
Brew guides, roast notes and the odd story from behind the bar.
Why we roast on Mondays
Coffee peaks a few days after roasting. Roasting on Monday puts every bag in its best week right when you buy it.
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Cold brew at home, the slow way
Coarse grind, cold water, eighteen hours and a sieve. Here is the exact recipe we use behind the bar, scaled down for a jar.
Steaming milk that tastes sweet
Milk gets sweeter as it warms, right up to about 65°C. Past that, it starts to taste cooked. A thermometer and your hand are all you need.