Brew Lab
The Science and Soul of Brewing
Techniques, recipes, and tasting notes from our roasting team to help you extract the best from every bean.
Brewing Guides
Method by Method
Each brewing method reveals different facets of a coffee's character. Here are our recommended techniques for each.
Pour-Over (V60)
Begin with a 30-second bloom using twice the coffee weight in water. Pour in slow, concentric circles from the center outward. Aim for a flat bed after drawdown. Best for showcasing single origin clarity.
Espresso
Distribute and tamp evenly for consistent extraction. Adjust grind to hit the 25-30 second window. Look for a rich, tiger-striped crema. Best for blends and medium-dark roasts.
AeroPress
Inverted method: add coffee and water, stir for 10 seconds, steep for 60 seconds, then flip and press gently for 30 seconds. Versatile and forgiving, ideal for travel and experimentation.
French Press
Add water in one pour, place lid without plunging, and steep for 4 minutes. Plunge slowly and pour immediately to prevent over-extraction. Produces a rich, full-bodied cup with natural oils.
Cold Brew
Combine coarse grounds and filtered water in a vessel, cover, and refrigerate for 12-18 hours. Strain through a fine mesh filter. Dilute concentrate 1:1 with water or milk before serving.
Chemex
Rinse the thick paper filter thoroughly. Bloom for 45 seconds, then pour in steady pulses. The thicker filter produces an exceptionally clean, bright cup that highlights delicate flavors.
Recipe Library
Signature Drinks
Creative recipes developed by our team for partners to adapt to their own menus.
Kobe Espresso Tonic
A refreshing combination of our Kobe Harbor Blend espresso over ice with premium tonic water and a twist of yuzu citrus. The quinine bitterness complements the coffee's caramel notes beautifully.
Matcha Espresso Fusion
A layered drink combining ceremonial-grade Uji matcha with a double shot of our Rokko Dark. The earthy matcha and bold espresso create a uniquely Japanese specialty coffee experience.
Spiced Cold Brew Toddy
Our cold brew concentrate infused with cinnamon bark and star anise during the steeping process, served over ice with a splash of vanilla oat milk and a dusting of nutmeg.
Honey Process Affogato
A single shot of Ethiopia Sidamo Natural pulled short over a scoop of vanilla bean gelato, drizzled with local wildflower honey. The berry-forward coffee transforms the dessert.
Cupping Notes
From Our Cupping Table
Every coffee we offer goes through rigorous cupping evaluation. Below are our head roaster's notes from our most recent evaluation session.
Ethiopia Yirgacheffe - Lot 2026.03
Exceptionally fragrant dry aroma of jasmine and bergamot. Clean cup with pronounced stone fruit character. Light, tea-like body with a lingering floral aftertaste. Outstanding clarity.
Colombia Huila - Lot 2026.02
Sweet panela and milk chocolate on the nose. Rounded body with green apple acidity that brightens without dominating. Excellent balance and a clean, sweet finish.
Kenya AA Kirinyaga - Lot 2026.01
Explosive blackcurrant and grapefruit aroma. Bold, wine-like flavor with a savory tomato undertone that adds complexity. Long, clean aftertaste with sparkling acidity.