Washed Tabi

To ensure your coffee reaches you at its peak flavor and sweetness, we follow a carefully curated roasting and shipping schedule, guided by the recommendations of barista and brewer champions.

Our coffees are roasted on the second Monday and the last Monday of each month. Innovation Series Coffees are roasted exclusively on the last Sunday of each month.

For the best flavor, we recommend allowing the coffee to rest for at least one week after roasting. For optimal results, allow coffee to degas during the resting period for 2-4 weeks. All coffee orders are shipped every Monday. We ensure that your coffee is shipped within two weeks of the roast date to guarantee freshness.

By following this schedule, we aim to deliver the freshest and most flavorful coffee, providing you with the best possible experience in every cup

Equipment Needed:

V60 dripper and filter
Gooseneck kettle
Grinder (medium-fine grind)
Scale and timer
92–94°C water (filtered)
18g coffee
300g water


Steps:

Preheat: Rinse the filter with hot water to remove the paper taste and warm the V60. Discard rinse water.

Weigh and grind: Use 18g of coffee. Grind to medium-fine (adjust finer if brew is too fast or coarser if it’s too slow).

Bloom: Add 50g of water (2.5x coffee weight) in a slow, circular motion. Stir gently to ensure all grounds are wet. Let it bloom for 30 seconds.

First pour: Add water steadily until you reach 180g (1:10 ratio). Pour in a slow, controlled spiral, avoiding the edges.

Second pour: After the water drops slightly (at ~1:00), pour up to 300g in a spiral motion, finishing by 1:45.

Drawdown: Let the water fully drain through by ~2:45–3:15.

Taste and adjust: If it’s too sour, grind finer or extend brew time. If it’s too bitter, grind coarser or shorten the time.