Why we only roast twice a week
Freshness has a sweet spot. Roasting Tuesdays and Fridays means every bag you buy is inside it.
Notes from the bar
Brew guides
The exact recipes we use on the bar, written down so your kitchen counter can keep up. Start with the V60 — it is the most forgiving — and work from there.
The house method
V60, the Copper & Crema way
Fifteen grams of coffee, two hundred and fifty of water, three pours and no fuss. This is the recipe we train every barista on before they touch the espresso machine.
Prep
2 min
Cook
3 min
Serves
1 mug
Difficulty
Easy
Method
- 01Rinse the filter with hot water and discard it.
- 02Add the coffee, level the bed, start the timer.
- 03Pour 50g of water and swirl gently — wait 35 seconds.
- 04Pour to 150g in slow circles, then to 250g by 1:30.
- 05Draw down should finish near 3:00. Swirl, pour, drink.
More from the notebook
Reading a tasting note without rolling your eyes
"Stone fruit and jasmine" is not snobbery — it's a map. Here's how to use it.
The batch brew is not the boring choice
Our urn gets the same grams-and-seconds treatment as the V60 — it's just faster on your end.
