Café News
Kala Canggu is open
Our first café outside Jakarta: a small brew bar five minutes from Berawa beach, open daily from 7am.
By Nadia Rahman
Journal
Brewing
Why we roast lighter than you might expect
Light doesn't mean sour. A short note from Sari on development, sweetness, and what we're actually aiming for.
By Sari Wulandari
Origins
Three days with the El Mirador producers
Theo spent harvest week in La Plata with Lucía and Andrés Pardo. Notes on picking, fermentation tanks and the price of a good relationship.
By Theo Marchetti
Brewing
Brewing guide: a sweeter V60 in four pours
Our everyday pour-over recipe, written down at last. 15 g of coffee, 250 g of water, and a little patience.
By Dimas Prakoso
Brewing
How we dial in a new Ethiopian lot
From the first sample roast to the recipe printed on the bag: what happens in the week a new coffee arrives at the roastery.
By Dimas Prakoso