Beginner Corner

New here?
Breathe.

Light-roast specialty coffee can look like a gatekept hobby with a thousand rules. It isn't. You need surprisingly little gear and about four ideas — here they are, in the order they matter. The rest you'll pick up in the Discord.

The four things that matter

Get these right, relax about the rest.

01 — Grind

A grinder beats a machine

If you upgrade one thing, make it a burr grinder. Fresh, even grounds matter more than any fancy brewer. Grind right before you brew, every time.

02 — Water

Taste is 98% water

Hard or chlorinated water mutes everything. Filtered is a big step up; remineralised is the real unlock — that's what APAX LAB is for.

03 — Ratio

Weigh it, don't eyeball it

A $15 scale turns guesswork into a recipe you can repeat and adjust. Coffee in, water in, both in grams. That's the whole trick.

04 — Freshness

Drink it in its prime

Rest beans a few days off roast, then enjoy over the next few weeks. Our 60g bags are sized so you're always in that window.

A foolproof pour-over

One recipe, endlessly forgiving.

Works for almost every coffee we send. Once it's second nature, start playing — grind finer for more body, coarser for more clarity. There are no coffee police, and the Discord will happily talk you through any bag.

Get something worth brewing →
Ratio
1 : 16 — e.g. 18g coffee to 290g water
Grind
Medium, like coarse sea salt
Water
Just off the boil, ~94–96°C
Bloom
Pour 2× the coffee weight, wait 40s
Pour
Top up in slow circles to target weight
Total
2:30–3:30 from first pour
Reading the cards

The words on our lineups.

Washed +

Fruit is stripped off before drying, so the cup tastes clean and precise — origin and variety speak loudest. The “clean” end of our spectrum.

Natural +

Dried whole, fruit and all. Bigger, jammier, sweeter — think berries and wine. The first step toward “funky.”

Anaerobic / carbonic +

Fermented with the oxygen sealed out, often under pressure. Wild, distinctive, sometimes boozy. Peak funky — and unforgettable when it's done well.

Variety (SL28, Gesha, Sidra…) +

The cultivar of the coffee plant — coffee's answer to grape varieties. Each brings its own signature, from blackcurranty Kenyan SLs to floral Geshas.

Tasting notes +

Not flavourings — nobody added mango. They're our honest read of what the coffee reminds us of. Chase them; you'll be surprised how often you find them.

Best way to learn?
Brew a lot.

Six small bags a month is the gentlest possible crash course. You'll know what you love by box two — and the Discord will be there for the rest.

Start with The Four