Brewing Guides
How to brew a great pour-over.
The single best home-brewing method, in our opinion. We’ll walk you through the V60, ratios, water temperature, and a 4:6 method that produces a consistently bright cup.
Sourcing
How we source: a year in Ethiopia.
A field report from our spring visit to the Konga Cooperative in Yirgacheffe — how we work with the lead farmer Tariku Yadessa, what we paid per pound this harvest, and why we keep coming back.
Brewing Guides
A simple espresso dial-in process.
Espresso at home doesn’t need to be intimidating. A practical, repeatable process for dialing in any new bag in under thirty minutes — the same one our staff use.
Brewing Guides
Cold brew, four ways.
A side-by-side test of immersion, slow-drip, Toddy, and Hario Mizudashi cold brews using the same coffee. Verdict, ratios, and brewing times for each method.
Transparency
The 2025 transparency report.
Our annual breakdown of what we paid every cooperative, by lot, in dollars per pound. With commentary on what changed at the farm gate and why we made the buying decisions we did.
Care Guides
Storing coffee at home.
Three myths about coffee storage we’d like to gently retire — plus the simple rule that will keep your beans tasting like the day they left the roastery.