our mission

Unfortunately, experiencing third-wave coffee takes time, effort, tools, ingredients, knowledge, patience and discipline (or at least that’s what happened to us). To be able to enjoy it, you need consistency and full control of the whole process – sounds complicated and it is – though we believe the rewards are worth it.  

To keep it simple, you need:

• fresh roasted beans (no more than two weeks from bag opening would work best);
• tools (grinder, scale and an espresso machine – double boiler preferred);
• extraction recipe (can start with 2:1 18g in, 36g out in 24s at 9bar pressure and 198F temperature);
• experience to pull consistently a shot and to froth milk (frothing milk comes into picture when you want to take it to the next level – see below)
• tuning your tools to  execute consistently your recipe (adjust grinder, tamping, etc) .

This is the baseline, once you are here, there are a few dimensions to explore for a true experience:

• type of espresso drink you’d enjoy the most – here frothing milk can bring extra dimensions to your drink;
• type of beans you’d like to experience – now you are ready to experience single origin light to medium roast in an espresso drink;
• tuning your recipe to your taste – at this point, every bag of beans can hide a pleasant surprise and it is up to you to find it and enjoy it!

Every crop of coffee is slightly different, even if it comes from the same farm, but mastering the full chain from bean to cup allows you to fully experience it.