Przepisy

XIN CHÀO HANOI

Is 100% of our finest Robusta - characterized by its bold flavors, rich body and high caffeine content (2x ) the caffeine of Arabica). Hanoians drink their coffee with a dash of sweet condensed milk & over ice.

RECIPE FOR THIS BLEND:

Cà phê Nâu

Recipe:

Grind size: medium, coarse sand texture
Ratio:
2 table spoons of ground coffee, 120ml water
4 table spoons of ground coffee, 240ml of water (large)

1. Prepare your utensils: glass + Phin Filter
2. Add condensed milk to the bottom of your glass/cup

1. Bring water to a boil and let is sit to reach (95C)
2. Pour 2 table spoons, 14g of ground coffee to the empty filter basket
3. Even out the grind level and slowly place the gravity press
4. Add around 20g/20ml of water every 30sec to let coffee bloom - up to 4oz |(fill up)
5. The whole brew process should last 4-5min
6. Add ice
7. Mix well and let the ice melt for 1 min to combine with the sweet taste of coffee.

HELLO LONDON BLEND

Inspired by the city where coffee is the essence of everyone’s dynamic day. Londoners usually
get a coffee “to go” or sometimes to “stay in” with an elaborate latte art design floating on top of their favourite coffee order. This blend delivers a deep flavor with a hint of a fruity
sweetness, a caffeine kick and a subtle creaminess. The harmonious duo of Robusta and
Arabica is perfect for a flat white or latte, to stay in or take away. 

RECIPE FOR THIS BLEND:London flat-white recipeRecipe:Grind size: fine, sandy texture
Ratio: 1:2
Depending on your coffee machine, usually: 18g per 36ml of water

1. Dial in your machine (18g of fine ground coffee to 36m output)
2. Set your machine to 8-9 bar of pressure
3. Grind the whole beans and add 18g to your coffee basket
4. Even out the grind with a *** or use a tamper to tamp the beans to achieve a smooth filling
5. Place your coffee head in the machine and set it up for a single expresso/or double shot
6. The whole brew process should last 25-30sec of extraction
7. Pour your fresh milk of choice just below where your milk jug spout starts to from (120ml)
8. Steam your milk just enough to create foam but do not introduce too much air so it
becomes a cloudy like texture (that is for a cappuccino)
9. You should have 60ml of coffee and 120 of frothy milk - pour the milk slowly into your cup & enjoy (at home or on the go!)

CIAO NAPOLI BLEND

It’s often said that coffee should be “black as the devil, hot as hell, pure as an angel, sweet as love.”
In keeping with this saying, we combined the intense strength of Robusta and a subtle fruity
sweetness of Arabica to bring out a harmonious flavour to your cup.  

This blend will transport you to a small and narrow Neapolitan street, where everyday life flows at a steady pace. With a cup of espresso, of course, accompanied by a glass of water. Or how about a
creamy cappuccino, with a side of a biscotto?

RECIPE FOR THIS BLEND:The perfect Italian expressoRecipe:Grind size: fine, sandy texture
Ratio: 1:2
Depending on your coffee machine, usually: 18g per 36ml of water

1. Dial in your machine (18g of fine ground coffee to 36m output for most machines)*
2. Set your machine to 8-9 bar of pressure
3. Grind the whole beans to a very fine level and add 18g to your coffee basket
4. Even out the grind with a distribution tool or go straight to tamping the beans to achieve a
smooth and even filling
5. Place your coffee head in the machine and set it up for a single shot
6. The whole brew process should last 25-30sec of extraction (to get that extra rich and creamy body)
7. Add a little sweetness on the side (biscotti/chocolate) and enjoy!