Free postage from RM80 in Peninsular Malaysia, and from RM150 to East Malaysia and Singapore. Roasted to order, posted within two working days.

Free postage from RM80 in Peninsular MalaysiaFree postage from RM150 to East Malaysia and Singapore

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The Journal

The Journal.

Essays on origins, on mycotoxins, on the ritual of making coffee at home. Written by us. Published when they are ready.

Ritual & Sensory
How to brew with a moka pot
Level, never tamped. Off the flame at the first gurgle. Strong, honest coffee from the stovetop, without the burn.
Ritual & Sensory
How to make cold brew
Sixteen hours in the fridge, no skill required, a week of concentrate. Cold extraction, done patiently.
Ritual & Sensory
How to brew French press coffee
Coarse, four minutes, plunge slowly, decant at once. The most forgiving brewer in the house, treated properly.
Origin & Craft
Specialty coffee terms, explained plainly
Eighteen specialty coffee terms, defined plainly. Specialty, single origin, honey process, mycotoxin, kopi, Liberica.
Origin & Craft
Caffeine in arabica, robusta and Liberica
Robusta has the most caffeine, Liberica the least, a little below arabica. Why strength in the cup is dose and ratio, not species.
Ritual & Sensory
How to brew with an AeroPress
Under two minutes from kettle to cup. One recipe, one stir, one press. The shortest distance to a good cup.
Health & Trust
What an ISO 17025 laboratory does with your coffee
Accreditation, sampling, LC-MS/MS and limits of detection, in plain words. Why not detected is the honest phrase.
Health & Trust
How to read a coffee label
Nine things a coffee label should tell you, and what silence on each one usually means.
Ritual & Sensory
How to brew with a V60
15 grams, 250 of water, three minutes. The paper-filter method in full, and which of our coffees read clearest through it.
The coffees

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