News
Coming soon: the winter blend
Three components, one of them new, landing at the end of the month.
The reading desk
News, guides and recommendations from the team.
Guides
How to dial in espresso in five minutes
Three variables, one at a time, in the order that actually converges. No scales-and-spreadsheets ritual required.
Guides
Pour-over ratios, explained properly
Why 1:16 is the default, when to move off it, and what actually changes in the cup when you do.
Recipes
Five cold brew recipes for a hot week
One base recipe and four variations, including the salted one that sounds wrong and is not.
From the roastery
Meet the growers behind our Kirinyaga lot
A washing station, 340 smallholders and the reason this coffee tastes like blackcurrant.
Guides
Descaling your kettle without ruining it
Citric acid, the right dilution, and the three parts people forget to rinse.
Guides
A beginner's buying guide to grinders
Burr size, alignment and stepless adjustment - which of these you actually need, and which is marketing.
News
Gift guide: twelve picks under 60
For the person who has a machine but no grinder, and the person who has both but no patience.
From the roastery
Why we roast in small batches
Twelve kilos at a time is slower and costs more per bag. Here is what it buys.
News
What changed in our packaging this year
Out with the multi-layer laminate, in with something a kerbside bin will actually take.
