Brewing · February 24, 2026 · 6 min read
Why your black coffee tastes bitter (and it is probably not the beans)
Nine times out of ten, bitterness is over-extraction, not roast level. Here is the order we troubleshoot it in at the cupping table: water temperature, grind size, contact time, then dose.
- Water above 97°C strips harsh compounds out of the grounds. Drop to 93–95°C and taste again before changing anything else.
- If the brew finishes much faster than the target time, the grind is too coarse and you are tasting sourness, not bitterness. People confuse the two constantly.
- A stale bag tastes flat and papery rather than bitter. Check the roast date before blaming your technique.
Ingredients · February 3, 2026 · 5 min read
What green coffee bean extract actually is
Green coffee bean extract is made from unroasted coffee seeds. It carries more chlorogenic acid than roasted coffee and, in the small proportion we use, it lifts the perceived sweetness of a blend and softens the finish.
- We use it as a flavour ingredient. It is listed by name on every bag, in the position it occupies by weight.
- We do not make health claims about it, and we would treat any coffee brand that does with suspicion.
- If you are sensitive to caffeine, note that green coffee extract contains some — our per-cup figures already include it.
Routine · January 19, 2026 · 7 min read
The case for drinking coffee black after 20 years of not
Most people who say they hate black coffee have only had bad black coffee: over-roasted, over-extracted, and hours old. Start with a light-medium roast, a fresh grind and 93°C water for two weeks before deciding.
- Cut sugar in halves over four weeks rather than all at once. Palates adapt; willpower does not.
- Try a coffee with natural sweetness — our Chicory Street was built for exactly this transition.
- Drink it warm, not scalding. Heat masks sweetness and exaggerates bitterness.
Storage · December 12, 2025 · 4 min read
How to store coffee so week three tastes like week one
Oxygen, light, heat and moisture are the four enemies, in that order. The freezer helps far more than the internet gives it credit for — if you do it properly.
- Keep the bag closed with the valve intact and squeeze the air out. Do not decant into a clear jar on the counter.
- Freeze in single-week portions in airtight bags. Take a portion out, let it come to room temperature sealed, then open.
- Never refrigerate. A fridge is humid and full of odours, and coffee absorbs both.
Health literacy · November 20, 2025 · 5 min read
A short, honest note about caffeine and sleep
Caffeine has a half-life of roughly five hours in most adults. A 3 p.m. cup with 120 mg still leaves around 60 mg in your system at 8 p.m., and about 30 mg at 1 a.m.
- This is why we built a half-caff and a Swiss Water decaf: keep the ritual, drop the load.
- Individual metabolism varies widely with genetics, medication and pregnancy. Talk to your physician rather than to a coffee roaster.
- If you sleep badly on the nights you drink an afternoon cup, that is data. Trust it over any general guideline.
Roastery · October 28, 2025 · 4 min read
Roast dates, lot codes and why we write them by hand
Every bag carries a handwritten roast date and a five-character lot code. It is slower than a printed sticker, and it is the single feature customers mention most.
- The lot code links your bag to a logged roast curve. Email it to us and we will send the graph as a PDF.
- Handwriting also means a human held the bag after packing, which catches seal faults a machine would miss.
- If your bag arrives with a roast date older than twelve days, tell us — we will replace it.