Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Welcome! Answer a few quick questions and we’ll guide you.
Before we get to brewing, let's get setup for success by checking the following:
- Clean Your Equipment
- Use clean filtered water with good mineral content
- Grind fresh right before brewing.
- Measure by weight for consistency.
- Pre-wet filters and warm your brewer.
- Start with our base ratios; adjust to taste.
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Roast Level: Expressive Dark
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Roast Level: Moderate
Mixed Berries | Sweet Tea | Raw Honey | Plum
Roast Level: Light
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Roast Level: Light
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
Roast Level: Expressive Dark
Brown Sugar | Cocoa | Silky | Floral | Peach
Roast Level: Moderate
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 25 g
- Water Weight: 400 g
- Water Temp: 200 °F
- Grind Size: 600 µm
Steps
- 0:00Bloom→ 50g
- 0:30Heavy Spiral Pour→ 160g
- 0:45Spiral Pour→ 220g
- 1:05Spiral Pour→ 280g
- 1:30Spiral Pour→ 340g
- 2:00Spiral Pour→ 400g
- 3:30Drain
Ready to brew?
Bloom
3:30 0:00 / 50g 400g
- 0:00 Bloom to 50g
- 0:30 Heavy Spiral Pour to 160g
- 0:45 Spiral Pour to 220g
- 1:05 Spiral Pour to 280g
- 1:30 Spiral Pour to 340g
- 2:00 Spiral Pour to 400g
- 3:30 Drain
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Recipe
- Dry Dose: 19 g
- Yield: 47 g
- Line Pressure: 3.5 bar
- Max Pressure: 9 bar
- Time: 23 sec
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Monarch is our most developed roast that conveys a flavor profile that we intentionally designed to work well with milk. Cream and plant based beverages mix with ease, creating a rich, decadent flavor. It involves a natural, sugar-dense coffee that binds to the fats and creates multiple complex caramelized notes during the roasting process. Look for dark chocolate and undertones of thick winey berries. Enjoy as drip or espresso.
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 25 g
- Water Weight: 300 g
- Water Temp: 200 °F
- Grind Size: 650 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral pour→ 180g
- 1:10Spiral pour→ 240g
- 1:30Spiral pour→ 300g
- 2:30Drain
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral pour to 180g
- 1:10 Spiral pour to 240g
- 1:30 Spiral pour to 300g
- 2:30 Drain
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Recipe
- Dry Dose: 20 g
- Yield: 45 g
- Line Pressure: 3.5 bar
- Max Pressure: 9 bar
- Time: 25 sec
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Recipe
- Equipment: Origami
- Coffee Weight: 15 g
- Water Weight: 250 g
- Water Temp: 200 °F
- Grind Size: 530 µm
Steps
- 0:00Bloom→ 50g
- 0:30Center Pour→ 150g
- 1:30Spiral pour→ 250g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:30 Center Pour to 150g
- 1:30 Spiral pour to 250g
- 3:00 Drain
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Recipe
- Dry Dose: 19 g
- Yield: 45 g
- Line Pressure: 3.5 bar
- Max Pressure: 9 bar
- Time: 25 sec
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Mixed Berries | Sweet Tea | Raw Honey | Plum
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts. If you miss the long days of summer then Tropical Weather is your cup of sunshine. With a floral aroma, notes of berries and plum, along with the tannins and sweetness of sweet tea, you'll be leaving the house wearing shorts all year long.
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Recipe
- Equipment: Origami
- Coffee Weight: 25 g
- Water Weight: 400 g
- Water Temp: 205 °F
- Grind Size: 725 µm
Steps
- 0:00Bloom→ 50g
- 0:30Spiral Pour→ 160g
- 0:45Spiral Pour→ 220g
- 1:05Spiral Pour→ 280g
- 1:30Spiral Pour→ 340g
- 2:00Spiral Pour→ 400g
- 3:35Drain
Ready to brew?
Bloom
3:35 0:00 / 50g 400g
- 0:00 Bloom to 50g
- 0:30 Spiral Pour to 160g
- 0:45 Spiral Pour to 220g
- 1:05 Spiral Pour to 280g
- 1:30 Spiral Pour to 340g
- 2:00 Spiral Pour to 400g
- 3:35 Drain
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Recipe
- Dry Dose: 20 g
- Yield: 47 g
- Line Pressure: 3.5 bar
- Max Pressure: 9 bar
- Time: 26 sec
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee." It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Recipe
- Equipment: Toddy Gallon
- Coffee Weight: 283 g
- Water Weight: 1750 g
- Water Temp: 80 °F
- Grind Size: 1050 µm
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Recipe
- Dry Dose: 18 g
- Yield: 36 g
- Line Pressure: 3.5 bar
- Max Pressure: 9 bar
- Time: 28 sec
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
This coffee is intentionally sourced and roasted to craft the perfect cold brew coffee. Lower in acidity and high in sugar browning, this coffee reacts well with fats in dairy or tastes smooth and sweet on its own. We look for coffees that will take a large amount of heat during the caramelization process and extend the roast times to increase the body and remove acidity. Designed for cold extraction only, expect notes of Cocoa, Dates and a thicken creamy texture.
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 25 g
- Water Weight: 400 g
- Water Temp: 205 °F
- Grind Size: 750 µm
Steps
- 0:00Bloom→ 50g
- 0:30Heavy Spiral Pour→ 160g
- 0:45Spiral Pour→ 220g
- 1:20Spiral Pour→ 280g
- 1:47Spiral Pour→ 340g
- 2:20Spiral Pour→ 400g
- 4:30Drain
Ready to brew?
Bloom
4:30 0:00 / 50g 400g
- 0:00 Bloom to 50g
- 0:30 Heavy Spiral Pour to 160g
- 0:45 Spiral Pour to 220g
- 1:20 Spiral Pour to 280g
- 1:47 Spiral Pour to 340g
- 2:20 Spiral Pour to 400g
- 4:30 Drain
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Recipe
- Dry Dose: 19 g
- Yield: 45 g
- Line Pressure: 3 bar
- Max Pressure: 9 bar
- Time: 25 sec
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal to highlight bright, fruity notes in light to medium roasts. The heavy center pour helps set the pace of draining to allow a finer grind size. Don’t be afraid of agitating throughout each pour.
Recipe
- Equipment: Hario V60
- Coffee Weight: 20 g
- Water Weight: 300 g
- Water Temp: 204 °F
- Grind Size: 550 µm
Steps
- 0:00Bloom→ 40g
- 0:30Center Pour→ 120g
- 0:50Spiral Pour→ 180g
- 1:10Spiral Pour→ 240g
- 1:30Spiral Pour→ 240g
- 2:30Drain→ 300g
Ready to brew?
Bloom
2:30 0:00 / 40g 300g
- 0:00 Bloom to 40g
- 0:30 Center Pour to 120g
- 0:50 Spiral Pour to 180g
- 1:10 Spiral Pour to 240g
- 1:30 Spiral Pour to 240g
- 2:30 Drain to 300g
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal for medium roast coffee. Even extraction throughout the flat coffee bed will result in a sweet, smooth, full bodied cup.
Recipe
- Equipment: Fellow Aiden
- Coffee Weight: 90 g
- Water Weight: 1500 g
- Water Temp: 204 °F
- Grind Size: 700 µm
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal for light to medium roasted coffee. With this recipe, medium grind size, closer to drip coffee grind. This technique is going to give a very rich texture with more sweetness and higher acidity than the traditional french press method.
Recipe
- Equipment: Large French Press
- Coffee Weight: 28 g
- Water Weight: 450 g
- Water Temp: 205 °F
- Grind Size: 650 µm
Steps
- 0:00Pour + Stir + Cover→ 450g
- 1:30Stir + Cover
- 2:30Plunge 10 Sec + Decant into Decanter
Ready to brew?
Pour + Stir + Cover
2:30 0:00 / 450g 450g
- 0:00 Pour + Stir + Cover to 450g
- 1:30 Stir + Cover
- 2:30 Plunge 10 Sec + Decant into Decanter
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal to highlight bright, fruity notes in light to medium roasts. The cone shape will help concentrate water flow for higher extraction, which will result in a bright and clean cup.
Recipe
- Equipment: Auto Drip Brewers
- Coffee Weight: 55 g
- Water Weight: 900 g
- Water Temp: 204 °F
- Grind Size: 665 µm
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal for light to medium roasted coffee. Grind fine for more consistent grind distribution, more body, and more sweetness.
Recipe
- Equipment: Kalita Wave
- Coffee Weight: 16 g
- Water Weight: 250 g
- Water Temp: 207 °F
- Grind Size: 540 µm
Steps
- 0:00Bloom→ 50g
- 0:20Center Pour→ 100g
- 0:40Center Pour→ 200g
- 1:20Spiral Pour→ 250g
- 2:10Drain
Ready to brew?
Bloom
2:10 0:00 / 50g 250g
- 0:00 Bloom to 50g
- 0:20 Center Pour to 100g
- 0:40 Center Pour to 200g
- 1:20 Spiral Pour to 250g
- 2:10 Drain
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Ideal for medium roasted coffee. Highlights body, sweetness, even and full extraction, not significant acidity present.
Recipe
- Equipment: Aeropress
- Coffee Weight: 14 g
- Water Weight: 210 g
- Water Temp: 205 °F
- Grind Size: 500 µm
Steps
- 0:00Bloom + Stir→ 50g
- 0:30Center Pour→ 210g
- 0:40Cover With Cap + Paper Filter→ 210g
- 1:10Flip & PLunge 10-20 sec until hiss
Ready to brew?
Bloom + Stir
1:10 0:00 / 50g 210g
- 0:00 Bloom + Stir to 50g
- 0:30 Center Pour to 210g
- 0:40 Cover With Cap + Paper Filter to 210g
- 1:10 Flip & PLunge 10-20 sec until hiss
Brown Sugar | Cocoa | Silky | Floral | Peach
OK, so you need a quick burst of energy, but your bedtime is in three hours. You, my friend, need a POWER NAP. You already love our floral washed Worka from Ethiopia. Well, we blended it with a natural sugar cane process Colombia creating Power Nap. We created this "half-caf" blend just for you, a pre-roast blend of 50% of our beloved Ethiopia Worka and 50% of our Decaf Colombia Huila. The resulting cup is silky sweet and reminiscent of ripe peach and cocoa, with a sweet finish of brown sugar. It's so tasty; you might just have two cups and stay up past your bedtime...
Using the Origami with a cone filter can highlight more acidity and sweetness throughout the cup. Depending on the filter you use, your outcome will be different. Classic Hario cone for a standard flow rate, Cafec cone will drain quicker, and the Sibarist Fast cone will drain significantly faster, allowing finer grind settings while maintaining even flow and high extraction.
Recipe
- Equipment: Origami
- Coffee Weight: 18 g
- Water Weight: 280 g
- Water Temp: 204 °F
- Grind Size: 580 µm
Steps
- 0:00Bloom→ 40g
- 0:20Center Pour→ 120g
- 0:40Spiral Pour→ 175g
- 1:20Spiral Pour→ 230g
- 1:40Spiral Pour→ 285g
- 3:00Drain
Ready to brew?
Bloom
3:00 0:00 / 40g 285g
- 0:00 Bloom to 40g
- 0:20 Center Pour to 120g
- 0:40 Spiral Pour to 175g
- 1:20 Spiral Pour to 230g
- 1:40 Spiral Pour to 285g
- 3:00 Drain
Here is some helpful advice, based on our experience that is guaranteed to improve your next brewing experience!
✔ Rinse empty brewer before and after use
✔ Brew into a clean carafe
✔ Use proper size filter
✔ Filter is sitting in brewer evenly without any inconsistent folds
✔ Rinse filter with hot water (& remember to dump your rinse water) before brewing to avoid extra papery taste and to preheat your brewer
✔ We recommend using bleached paper filters to avoid a papery taste
✔ Select a traditional, slow, or fast flow filter depending on what the recipe recommends. For example: Hario V60 filter is a traditional flow, USA Lab Filter is Slow drain, Cafec and Sibarist Cone are Fast drain filters
Weigh out dose to the tenth of a gram
Grind coffee fresh before brewing. This produces the most lively and rich experience no matter what coffee you're brewing!
Shake your ground coffee in the brewer to evenly distribute it before brewing
We recommend adding Third Wave Water to distilled water to achieve a uniform filtration
150 TDS and 38 kH for faster flow rate and higher acidity
✔ Use water temp recommended in recipe as a starting point
✔ Cooler water is used to decrease extraction of bitters
✔ Hotter water is used for faster flow rate and efficient extraction
Follow recommended recipe, times, style of pour, weights as a starting point
Make sure each pour is done in 10 seconds or less
Keep flow rate and agitation heavy unless recipe says otherwise
If your total brew time is off, adjust grind size to achieve target drain time +/- 20 seconds
Adjust grind size to be finer
Adjust grind size to be coarser
Adjust grind slightly finer
Adjust grind slightly coarser
Here is some helpful advice that is guaranteed to improve your next brewing experience!
✔ Rinse grouphead before and after use
✔ Portafilter is wiped out and dry before dosing coffee into it
✔ Grouphead has been deep cleaned and backflushed within the last 30 shots pulled
✔ Pulling shot into clean cup
Weigh out dose to the tenth of a gram
✔ Use a distribution tool or Stockfleth Method
✔ Water will always choose the path of least resistance, so make sure coffee is evenly distributed in the portafilter
Apply even and level tamp with around 40lb pressure
Carefully insert portafilter into grouphead to avoid breaking the seal
Does it taste sour / salty?
➡ Adjust grind size to be finer
Does it taste bitter / dry?
➡ Adjust grind size to be coarser
Does it taste okay but you want more sweetness?
➡ Adjust grind slightly finer
Does it taste okay but you want slightly more brightness?
➡ Adjust grind slightly coarser
If your shot pulled less than 2 seconds shorter than recommended time, adjust your grind size to be finer
Did your shot pull more than 2+ seconds longer than recommended time? If so, adjust grind size to be coarser
Make sure you are following proper puck prep and evenly distributing coffee grounds, gently inserting it into the grouphead. If it’s still happening, grind finer.
Adjust grind to be finer





