Chocolates & Confections

Slow, intentional, meditative. Pour over is where patience becomes flavour.

• 1
  Place paper filter in the dripper. Rinse with hot water and discard — removes any paper taste.
• 2
  Add 15 g of medium-ground coffee. Shake the dripper gently to level the bed.
• 3
  Bloom: pour 30 ml of hot water over the grounds. Wait 30 seconds while it exhales.
• 4
  Pour the remaining water in slow, circular spirals — outside in, never rushing.
• 5
  Total brew should finish in 3 to 4 minutes. Adjust grind if faster or slower.
• 6
  Serve immediately in a pre-warmed cup. No milk needed — let the origin speak.

Full-bodied, bold, unhurried. French press rewards those who wait.

• 1
  Warm the press with hot water, then discard. Add coarsely ground coffee (1 g per 12 ml water).
• 2
  Pour all the hot water at once, making sure all grounds are saturated. Stir once gently.
• 3
  Place the lid on top — plunger pulled all the way up. Do not press yet.
• 4
  Steep for exactly 4 minutes. Set a timer — not a second shorter.
• 5
  Press the plunger down slowly and steadily with even pressure. No force needed.
• 6
  Pour immediately — leaving coffee in the press will over-extract and turn bitter.

Stovetop intensity. The closest thing to espresso from your kitchen flame.

• 1
  Fill the bottom chamber with water up to — but not above — the pressure valve.
• 2
  Fill the basket with medium-fine grounds. Level it off — do not tamp.
• 3
  Screw the top and bottom firmly together. Place on medium heat.
• 4
  When coffee starts to gurgle into the upper chamber, lower the heat slightly.
• 5
  Remove from heat once the upper chamber is full — before it begins to sputter loudly.
• 6
  Pour immediately. Try it black first — or use as a bold base for a quick homemade latte.

No heat, no hurry. Cold brew is memory in slow motion.

• 1
  Coarsely grind your coffee — 1 g per 8 ml of cold filtered water.
• 2
  Combine grounds and cold water in a mason jar or pitcher. Stir well to saturate all grounds.
• 3
  Cover and refrigerate. Let it steep undisturbed for 12 to 18 hours.
• 4
  Strain through a fine mesh sieve or paper filter into a clean container.
• 5
  Store the concentrate sealed in the fridge for up to 7 days.
• 6
  Serve over ice — dilute 1:1 with water or milk, or sip the concentrate straight.

One bag, one cup, one unhurried moment. No equipment. No compromise.

• 1
  Tear open the drip bag packaging. Unfold the hooks on each side of the bag.
• 2
  Hook the bag over the rim of your favourite mug — it should sit snugly without falling in.
• 3
  Pour 20 ml of hot water over the grounds. Wait 30 seconds — this is the bloom.
• 4
  Slowly pour 150–180 ml more in two gentle pours, letting the water drip through.
• 5
  Once fully dripped, lift and remove the bag. Do not squeeze.
• 6
  Enjoy black, or add warm milk. Each bag is pre-measured — the ritual, simplified.