Brew Guide

  • Insert and secure filter paper into the AeroPress
  • Rinse AeroPress, cup and filter with hot water
  • Add 15gr of fine ground coffee; should be finer than V60, to the AeroPress chamber
  • Pour in hot water up to 200ml and stir the ground coffee
  • Insert the plunger and wait 30 seconds
  • Press down the plunger gently
  • Serve and enjoy


  • Grind coffee a little bit coarser than espresso.
  • Fill the bottom half of the Moka Pot with fresh water.
  • Place the metal portafilter and fill it up with your ground coffee, do not press the coffee and shake to settle it evenly.
  • Screw on the Moka Pot top.
  • Place it on a stove on medium heat.
  • When the water has reached boiling point the steam pressure will push the water through the upper chamber.
  • When you hear a hissing sound your coffee is ready
  • Serve and enjoy


  • Pre-heat the French Press by adding hot water
  • Add 21g of coarse ground coffee
  • Pour in 300ml of water then stir
  • Place the lid on top and wait 4 minutes
  • Plunge slowly
  • Serve and enjoy


  • Remove your portafilter from the grouphead
  • Purge your grouphead with hot water
  • Adjust the grinding setting according to your machine. The grind ought to be quite fine
  • Grind between 8 – 10g of coffee (single shot espresso) and fill your basket
  • Distribute the coffee and tamp applying enough pressure to seal the coffee evenly, do not need to tamp too hard
  • Give the tamper a gentle spin for an even extraction
  • Pre-heat your cup
  • Position the portafilter in the grouphead and start your shot
  • The shot should start slowly, then develop into an even stream
  • This process will take around 25-30 seconds
  • Serve and enjoy


  • Place V60 filter into its brewer basket
  • Pour in hot water over the filter and allow water to pre-heat the V60
  • Add 18g of medium-fine ground coffee
  • Pour in gently 60 grams of water, evenly wetting coffee grounds
  • Let it stand for 30-45 seconds
  • Continue pouring 240 grams of hot water, evenly and slowly into the center of the grounds
  • Wait until coffee is done dripping from filter
  • Remove V60 brew basket
  • Serve and enjoy




An old but fun brewing method based on vacuum, pressure and heat that is having a revival and can currently be found gracing the counters of our coffee shop and it is easy and fashion method to make coffee in your home. 

We could use all of our coffees in here because they are a medium to light roast.

Grind your coffee for filter coffee that mean coarse.

We recommend to use 30g of coffee for a 500ml Syphon.

How to brew:

  • Prepare the cloth filter by hooking it into the funnel.
  • Boil the kettle, water should be about 93-94 degrees.
  • Fill the lower chamber from the kettle.
  • Light the butane burner and set it to low, place it under the lower chamber. If you have a probe thermometer, set it inside to measure the water temperature. When it measures 92 degrees remove the thermometer and place the top chamber, making sure it makes a tight seal. The thermometer is optional, but good practise.
  • Grind the coffee as the water starts to rise and place it in the top chamber.
  • Start the timer.
  • Stir once the water has all risen to the top chamber.
  • Once timer has reached 2 minutes remove the burner and turn it off. Give the coffee one last stir before the vacuum comes into effect.
  • Watch appreciatively as science works it magic and the coffee is pulled back through the filter into the lower chamber via
  • Remove the top chamber and place on its stand.
  • Pour out the coffee into preheated mugs and enjoy!

Why we like it: 

This is coffee theatre at its best, but also produces a great coffee, about as hot as you can get it. This method does a great job of extracting oils from the grounds and with a bit of care and attention could become a favourite.


Note: The amount of coffee and water varies depending on the kind of coffee you are brewing and your preferred strength. We recommend using 1 grams of coffee and 17 grams of water (18 gr of coffee and 300 gr of water it is a reference), and then adjust according to your taste.

Weight out the coffee and grind to a coarseness size.

Unfold your filter and place it in your Chemex, safeguarding that the triple-fold portion is facing the pour spout and lays across without obstructing it.

Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even extraction after.

Beginning at the bed’s center, gently pour three times the amount of water that you have coffee into your grounds (for example, 54 grams of water if you have 18 grams of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. You will realize that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 30-45 seconds. A solid bloom ensures even saturation and better extraction.

Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter. For our example, you should use about 100 grams of water for this pour.

Repeat the same pour pattern as before, adding water in 100 grams increments. Repeat once more with the rest of the water until the total amount of 300 grams, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.

Allow the water to drip through the grounds entirely.

The brew should have taken between 3.5-4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate. 



Place and rinse the Kalita Wave filter in the dripper. This eliminates the paper flavor from the filter and warms everything up. Heat up your mug while you are at it.

Discard the rinse water from the server or mug and grind 21g (about 3 tablespoons) of coffee as fine as table salt (coarse size). Add it to the filter; making sure the bed is completely flat. Place the Kalita Wave on top of a server or mug. Tare your scale to zero.

Wet the dry grounds completely with 60g of hot water (about 93 – 95C) coffee degasses or “blooms” when it’s fresh–the coffee bed should rise up and bubble a bit. Give the coffee a stir with a spoon.

At 45 seconds, pour water up to 200g in a spiral motion by 1 minute. The spiral motion helps give you an even extraction and keeps everything integrated.

Pour small amounts (25-50g of water) periodically to hit 375g by 2. Dipping dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.

Your brew volume should reach approximately 300ml or about to the top of a 10oz mug at 2:45 to 3. Remove the Kalita Wave from the server or mug and set it in the sink for the rest of the water to drain through.


  • Home Grinder = Only use grinders designed for coffee use, ensure they can grind your coffee beans from fine to coarse ground and can produce a consistent grind.
  • Water = only use filtered or mineral water, as it will result in better quality coffee. Water should be at a stable temperature between 90 – 96 degrees.
  • Temperature = we recommend to always pre-heat your cups.
  • How long does your coffee stay fresh?

All coffees have a shelf life and should ideally be served within four weeks (ground coffee) but no longer than three months (whole beans) after the roasting date. Coffee will taste best when ground immediately before brewing. Grind only the amount of coffee you plan to brew and store the remainder in an airtight container, away from direct sunlight, heat, and sources of humidity. Avoid putting your coffee in the refrigerator or freezer.

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