Method & Ritual
An espresso sipped on a tiled veranda. A pour-over catching the morning light. Brewing is less about technique, more about tempo; a rhythm of stillness, scent, and time. Our guides offer a quiet framework, helping you draw out the character of each blend with the same ease as opening the shutters to a quiet courtyard, touched by morning light.
Pour Over
Method:
Best for: Clean, bright flavors with distinct notes.
Our Coffee Pick: Flamingo, Turaco
Grind: Medium-fine
Ratio: 1:16 (e.g., 25g coffee → 400g water)
Water Temp: 195–205°F (90–96°C)
Time: 3–4 minutes
Ritual:
- Rinse the paper filter with hot water to remove paper taste.
- Add ground coffee to the filter.
- Bloom: Pour twice the weight of coffee in water (e.g., 50g for 25g coffee) and let it sit for 30 seconds.
- Slowly pour the remaining water in circular motions.
- Let it drain completely and enjoy!
French Press
Method:
Best for: Full-bodied, rich coffee with a heavier mouthfeel.
Our Coffee Pick: Curassow, Vulture, Cotinga
Grind: Coarse
Ratio: 1:15 (e.g., 30g coffee → 450g water)
Water Temp: 200°F (93°C)
Time: 4 minutes
Ritual:
- Add coffee grounds to French press.
- Pour in hot water, stir gently, let it steep.
- After 4 minutes, push the plunger down slowly.
- Pour and enjoy!
Areo Press
Method:
Best for: Concentrated, smooth coffee with versatility.
Our Coffee Pick: Cotinga, Plover, Curassow
Grind: Medium-fine
Ratio: 1:14 (e.g., 17g coffee → 240g water)
Water Temp: 200°F (93°C)
Time: 2 minutes
Ritual:
- Insert the plunger into the AeroPress chamber and flip it upside down.
- Add coffee and pour hot water to just above the 2-mark.
- Stir and let it steep for 1 minute.
- Attach the filter cap, flip the AeroPress over onto your mug, and press down slowly.
Espresso
Method:
Best for: Strong, Rich, and Intense Coffee
Our Coffee Pick: Macaw, Curassow, Vulture
Grind: Fine
Ratio: 1:2 (e.g., 18g coffee → 36g espresso yield)
Water Temp: ~200°F (93°C)
Time: 25–30 seconds
Ritual:
- Dose, distribute, and tamp the coffee into the portafilter.
- Lock into the machine and start the shot.
- Stop extraction at 25–30 seconds and enjoy as is or with milk.
Drip Coffee
Method:
Best for: Easy, consistent brewing for multiple cups.
Our Coffee Pick: Cotinga, Lorikeet, Plover
Grind: Medium
Ratio: 1:17 (e.g., 70g coffee → 1.2L water)
Water Temp: Machine-controlled
Time: 5–7 minutes
Ritual:
- Add fresh water to the reservoir.
- Place a paper filter in the basket and add ground coffee.
- Start the brew cycle and let it finish.
- Stir the brewed coffee in the pot before serving.
Cold Brew
Method:
Best for: Smooth, low-acid, cold drink
Our Coffee Pick: Cotinga, Plover, Curassow
Grind: Coarse
Ratio: 1:10 (3oz coffee → 32oz water)
Water Temp: Cold or room temperature
Time: 12–24 hours
Ritual:
- Combine coffee and water in a jar or cold brew maker.
- Stir and cover, then steep in the fridge for 12–24 hours.
- Strain through a fine mesh or coffee filter.
- Serve over ice or dilute with water or milk to taste.
Turkish Coffee
Method:
Best for: Strong, thick, unfiltered coffee with a bold flavor.
Our Coffee Pick: Cotinga, Plover, Curassow
Grind: Extra fine
Ratio: 1:10 (e.g., 10g coffee → 100g water)
Water Temp: Cold start
Time: 3–4 minutes
Ritual:
- Add water and sugar (optional) to a cezve (Turkish coffee pot).
- Stir in finely ground coffee and heat on low without stirring.
- Just before boiling, remove from heat and let the foam settle.
- Repeat twice more, then pour and serve unfiltered.