This month on the roaster
We are working through a washed Ethiopian from Guji and a natural Brazil. The Guji is bright and floral at a light roast; the Brazil makes a forgiving, chocolatey espresso base.
Our everyday pour-over
- 15 g coffee, medium-fine grind
- 250 g water at 93 °C
- 30 s bloom with 40 g, then pour in slow circles
- Total time around 3 minutes
More detail in the brew guide.