This week, Patrik joined Pinar Misirdal behind the bar in Doha, Qatar. Whilst Pinar begins to prepare for her upcoming competition in September, we thought we'd join the process and provide you with an insight into her espresso brewing...
This week, Patrik jumped back into the roastery to present our latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality...
In this video, we're at the Volcan Azul Estate in the beautiful Alajuela Province of Costa Rica, this time joining Farmer and Owner Alejo Castro at his coffee estate for a conversation about our sister project Sustainable Profile. We believe...
We competed in the World Brewers Championship 2019 where we took the 2nd place. With that comes a lot of learning and inspiration and from that we have created a 12 part mini-series about our experience. Some of the subject...
This week, Patrik has been tasting our latest edition of Sparking Cold Brew, this time produced using a fully washed Ethiopian heirloom varietal grown and processed by Gustavo Landivar in Ecuador. We launched this product out of frustration with a...
This is the First Round performance from the World Brewers Championship 2019 in Boston where we competed and placed 2nd place. We had the highest scoring Open Service Round in the competition.
This week, Patrik jumped back into the roastery to present our latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality...
This week, we're at the espresso machine to give some insight into our preferences when brewing espresso. Espresso is a vastly different beverage to filter coffee, and as a result, we're not looking to achieve the same sensory attributes when...
This week, we've returned to the whiteboard to explain our views on measuring the duration of your roast after the first crack has begun. There are many variables to measure when roasting coffee, and time is a constant reference for...
