Good espresso at home needs three things: a decent grinder, fresh beans and a little patience while you dial in.
Start with a ratio of 1:2 — 18 grams of coffee in, 36 grams of espresso out — in 25 to 30 seconds. If it runs too fast and tastes sour, grind finer. If it runs too slow and tastes bitter, grind coarser. Change one thing at a time.
Our espresso blend is roasted to be easy to dial in on home machines.
The French press makes a full-bodied, rich cup. Use 30 grams of coarse coffee for 500 grams of water, steep for four minutes, break the crust, skim, and press gently.
After two years of planning we moved into our new roastery at Roasterystraat 12. The new 15 kilo roaster means we can roast more often, in smaller batches — so your coffee is even fresher.
Come and visit: every Saturday at 11:00 we host a free cupping.
The new Kenyan and Ethiopian harvests have landed. Expect brighter, fruitier coffees in the coming months.