Beans
We roast on Tuesday and Friday mornings. Bags on the shelf are never more than nine days off the roaster.
What we sell
| Coffee | 250g | 1kg |
|---|---|---|
| Harbour House Blend — Brazil and Colombia, milk chocolate and toasted almond | $19.00 | $66.00 |
| Single-origin rotation — changes every 6 to 8 weeks | $24.00 | $84.00 |
| Colombia Huila Decaf — Swiss Water process | $21.00 | $74.00 |
We grind to order at no charge if you tell us your brewer — espresso, moka pot, AeroPress, V60, plunger or filter machine. Ground coffee keeps far less well than whole beans, so we grind only what you are buying.
The current single origin
Right now it is a washed Ethiopian from the Guji zone, Hambela Wamena, at 1,950 to 2,100 metres. It tastes of bergamot, white peach and black tea. It is on the filter bar as well as on the shelf.
The rotation before this one was a Rwandan from Nyamasheke. We post the change on the chalkboard by the door about a week before it happens.
Roast dates and freshness
Every bag is stamped with its roast date, not a best-before date. Our guidance:
- Espresso: rest four to six days after roasting, then use within four weeks.
- Filter: rest three days, then use within five weeks.
- Once opened, keep the bag sealed at room temperature. Do not refrigerate — condensation ruins coffee.
Equipment
We sell AeroPress ($68), Hario V60 dripper with 40 filters ($42), a 600ml plunger ($55) and Blue Kettle branded ceramic cups ($28). We do not sell grinders or espresso machines, but we are happy to tell you what we would buy.
Brewing guide — V60, one cup
- 18g coffee, medium-fine grind, 300g water at 94°C.
- Bloom with 50g of water for 40 seconds.
- Pour to 180g by 1:15, then to 300g by 1:50.
- The drawdown should finish between 2:45 and 3:15. Faster means grind finer.