FreshThis week: a washed Ethiopian
Mornings, poured slowly
Slow Roast roasts twelve kilos a week in small batches and sends them out the next day, so the bag you open is never more than a week old.
Four minutes that start the day
01
Bloom for thirty seconds
A splash of water first, so the grounds can breathe out before the pour.
02
Pour in slow circles
Keep the stream thin and steady, and the cup comes out sweeter.
03
Sit with it
Let it cool a little. The fruit shows up as the coffee does.
This month
Four coffees, one a week
12 kgRoasted a week
7 daysBean to cup, at most
4Coffees a month
Make the next one better
Move your pointer to follow the steam. Every bag comes with a card that tells you how we brew it.