Roasted in Berlin, twice a week
Nothing in our warehouse is more than three days off the roaster. Choose a single origin or a blend, pick your grind, and we will have it with you before the week is out.
Four ways into the shop, depending on what you already know you want.
Single origin
One farm, one lot, one harvest. Roasted light for filter.
CoffeeBlends
Built for consistency — espresso, house and cold brew.
EquipmentBrewing gear
Grinders, drippers and kettles we use ourselves.
AccessoriesCups & care
Porcelain, double-walled glass and the things that keep them clean.
Roasted to order
Two roast days a week, so nothing sits in a warehouse getting flat.
Wholesale from 1 kg
Tiered pricing on every coffee. The more you order, the lower the unit price — no account needed to see it.
Free shipping over €40
Shipped from Berlin the working day after roasting, tracked across the EU.
If you are choosing where to spend, spend it here first. A burr grinder produces grounds of one size; a blade grinder produces dust and boulders in the same dose, and you taste the bitterness of one and the sourness of the other in the same mouthful.
Everything else — the water, the ratio, the technique — only starts to matter once the grind is even.
Journal
Brewing that actually works, and what happens before the coffee reaches you.
Sixty grams of coffee per litre of water, and everything else is adjustment. Weigh the coffee, weigh the water, and keep one of them fixed while you change the other. Start with 15 g of coffee and 250 g of water at 94 °C…
Read article →Grind size decides how long water spends touching coffee. Finer grounds pack tighter, water moves slower, and more is extracted. Coarser grounds do the opposite. That is the whole model. Espresso wants something like pow…
Read article →You need a jar, a sieve and patience. Coarse grind 100 g of coffee, add 800 g of cold water, stir once so nothing sits dry, and leave it on the counter for sixteen hours. Strain it through a paper filter into a clean bot…
Read article →