Step one · The dose
Ground medium-fine, about the texture of kosher salt. Level the bed, set the dripper on the scale, tare to zero.
Step two · The pour
Sixty grams of water at 94 °C, just under three times the dose. Wet every ground, then stop and wait forty-five seconds.
Fresh coffee breathes.
Carbon dioxide trapped by the roast escapes the moment water reaches it. The bed swells and bubbles. Coffee that sat on a shelf for months lies flat; ours left the roaster days ago, so it rises.
Eight days earlier · Southeast Portland
That bloom started here. Every batch is roasted by hand and logged degree by degree, so next month’s coffee can rise exactly like this one.
Colombia
In the cup
Red plum. Panela. Cacao nib.
Roasted to order · Whole bean or ground for your brewer
3:00 · The drawdown
One origin, roasted in Portland and at your door within days. Brew it the same way and it rises the same way, every time a bag arrives.
3:30 · Ready · 352 g
One 12 oz bag of a single origin, roasted in the first week of the month and shipped within two days of the drop. Whole bean or ground for your brewer.
Reserved
The next roast has your name on it.
We’ll send checkout for one 12 oz bag, whole bean to you. Nothing is charged until you confirm.
