200g
500g
1kg
$16.00
200g
500g
1kg
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Chocolate, Hazelnut Overtone, Smooth Body, Tropical Fruits, Caramel
Omni Roast - Medium-Light
Composition: Brazil Cerrado, Colombia (Seasonal)
Alto means middle. It’s a very versatile blend suited for all brew methods and has a balanced profile for a wide range of palettes which has bits of everything: Chocolaty and nutty notes, Syrupy and Smooth Body, Fruity Acidity, Lingering caramel sweetness.
Recipes:
Espresso 1:2.25
Filter/Aeropress: 1:16 (93 Deg C)
Cold Brew: 1:8 (Medium to coarse grind)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
200g
500g
1kg
$16.00
200g
500g
1kg
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Roast: Espresso - Medium
Flavour notes: Milk Chocolate, Hazelnuts and Caramel
Producer: NKG Stockler
Process : Natural
Varietal: Mundo Novo, Catuai & Bourbon
Altitude: 800 to 1,250 MASL
Cerrado is a huge region in Brazil, meaning “savanna” or central plateau. It is a major powerhouse in coffee production and some of the best coffee in Brazil come from the region. Our Cerrado is a medium roast that makes a super solid espresso. It has softer body than normal brazilians, with notes of chocolate and hazelnuts and a sweet lingering caramel finish. We recommend it for both milk/black espresso, aeropress and cold brews!
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew 1:8 (Medium to coarse grind)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
$8.00
How to use
Prewet the filter paper in the dripper with hot water to reduce papery taste while warming up the cup or server. Pour ground coffee into the filter paper & subsequently, hot water over the ground coffee. Allow the water to steep with ground coffee & filter through the filter paper.
About Product
Oxygen-bleached coffee filter paper produced using special technique to incorporate a 2-side crepe feature onto paper to allow smooth water flow and less chances of blockage during coffee brewing. Produced using a mixture of wood pulp and Abaca (Manila Hemp) which is durable, light and permeable. Abaca is a more sustainable source compared to just using wood. Compatible with any cone-shaped drippers with 60 degree angle e.g. Hario V60, CAFEC Flower Dripper, Kono Dripper and Origami dripper. Made in Japan.
Material Composition
Paper
About the Brand
CAFEC is a brain child of Sanyo Sangyo, the Japanese pioneer filter paper manufacturer which developed world’s first cone shaped filter paper. CAFEC is passionate about coffee & specifically drip coffee. The company vows to make drip coffee easily accessible to everyone regardless of professionals or home brewers. They bring about a host of innovations & industry firsts to their drip coffee equipment which includes ABACA filter paper & Arita ware coffee dripper.
$9.00
How to use
Prewet the filter paper in the dripper with hot water to reduce papery taste while warming up the cup or server. Pour ground coffee into the filter paper & subsequently, hot water over the ground coffee. Allow the water to steep with ground coffee & filter through the filter paper.
About Product
Oxygen-bleached coffee filter paper produced using special technique to incorporate a 2-side crepe feature onto paper to allow smooth water flow and less chances of blockage during coffee brewing. Produced using a mixture of wood pulp and Abaca (Manila Hemp) which is durable, light and permeable. Abaca is a more sustainable source compared to just using wood. Compatible with any cone-shaped drippers with 60 degree angle e.g. Hario V60, CAFEC Flower Dripper, Kono Dripper and Origami dripper. Made in Japan.
Material Composition
Paper
About the Brand
CAFEC is a brain child of Sanyo Sangyo, the Japanese pioneer filter paper manufacturer which developed world’s first cone shaped filter paper. CAFEC is passionate about coffee & specifically drip coffee. The company vows to make drip coffee easily accessible to everyone regardless of professionals or home brewers. They bring about a host of innovations & industry firsts to their drip coffee equipment which includes ABACA filter paper & Arita ware coffee dripper.
$8.50
Eco-friendly specialty coffee filter paper
Compatibility with Cafec Trapezoild Dripper, Kalita HA Dripper
- 2-4 cups (102)
ABACA Paper Filter is produced using a special technique to incorporate a 2-side crepe feature onto paper to allow smooth water flow and less chances of blockage during specialty coffee brewing. It is made of Abaca (Manila hemp) and mixed with wood pulp. It has good breathability, liquid permeability, tough structure, and elasticity. At the same time, it is an eco-friendly, biodegradable filter paper that is sustainable and certified by the FSC (Forest Management Committee). After safe and high-quality oxygen bleaching, the aroma of specialty coffee can be preserved even more during use.
- No added fluorescent substance
- 100% pure natural eco paper filter
- JHDC Authorized Product
- Excellent water permeability
- Soft and tough
What is Abaca?
Abaca, also known as Manila hemp, is a non-wood and environmentally friendly material made for the afforestation projects. It is eco-friendly because it has a short planting time and can be planted in large quantities without using chemical fertilizers or pesticides. Abaca replaces the use of wood and reduces forest consumption and environmental burden.
Abaca greatly reduces soil erosion and facilitates biodiversity restoration in tropical rainforest and it minimizes sedimentation problems in coastal areas. As the soil is able to retain more water, flooding and landslides will be better prevented. Abaca waste can even be used as an organic fertilizer.
Material Composition
Paper
About the Brand
CAFEC is a brain child of Sanyo Sangyo, the Japanese pioneer filter paper manufacturer which developed world’s first cone shaped filter paper. CAFEC is passionate about coffee & specifically drip coffee. The company vows to make drip coffee easily accessible to everyone regardless of professionals or home brewers. They bring about a host of innovations & industry firsts to their drip coffee equipment which includes ABACA filter paper & Arita ware coffee dripper.
$10.50
Eco-friendly specialty coffee filter paper
Compatibility with Cafec Trapezoild Dripper, Kalita HA Dripper
with Kalita 103, Clever Dripper 500ml, Melitta #4, Bee House Dripper, Bonavita Dripper, Moccamaster & Wilfa Svart Presisjon (5-7cups)
ABACA Paper Filter is produced using a special technique to incorporate a 2-side crepe feature onto paper to allow smooth water flow and less chances of blockage during specialty coffee brewing. It is made of Abaca (Manila hemp) and mixed with wood pulp. It has good breathability, liquid permeability, tough structure, and elasticity. At the same time, it is an eco-friendly, biodegradable filter paper that is sustainable and certified by the FSC (Forest Management Committee). After safe and high-quality oxygen bleaching, the aroma of specialty coffee can be preserved even more during use.
- No added fluorescent substance
- 100% pure natural eco paper filter
- JHDC Authorized Product
- Excellent water permeability
- Soft and tough
Material Composition
Paper
About the Brand
CAFEC is a brain child of Sanyo Sangyo, the Japanese pioneer filter paper manufacturer which developed world’s first cone shaped filter paper. CAFEC is passionate about coffee & specifically drip coffee. The company vows to make drip coffee easily accessible to everyone regardless of professionals or home brewers. They bring about a host of innovations & industry firsts to their drip coffee equipment which includes ABACA filter paper & Arita ware coffee dripper.
Sold Out
$37.00
With its rapidly soluble and free-rinsing formulation, EVO® removes coffee oils, grounds and stains, improving the taste and aroma of espresso.
Ingredients are rapidly biodegradable and odorless.
Non-GMO and free from phosphates and chlorine.
Non-corrosive formulation to protect the machine.
A measuring scoop is included in 1kg and 500g jars for accurate dosing.
See video instructions for use.
Sold Out
$28.00
* We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Packed in 200g Canister
Roast: Filter - Medium-light
Flavour notes: Lemon Verbena, Tangerine, Lemon Grass, Black Tea, Citrus Blossom
Producer: Family owned estates in Yirgacheffe - Gedeb region
Process : Washed
Varietal: Heirloom (JARC varieties)
Altitude: 1,800 to 2,200 MASL
Score: 88 pts
Carefully handpicked at perfect ripeness, eco-pulped and processed, This organic coffee is growth by small lot farmers from Gedeb region in Yirgacheffe, reknown for its complex layers of citrus. A combination of high altitude, careful processing and fertile loamy volcanic soils results in a coffee with great complex fruitiness with great clarity in the cup.
Recipes:
Filter: 1:16 (96 Deg C)
200g
500g
1kg
$17.00
200g
500g
1kg
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Peach, Tropical Fruits, Vanilla
Roast: Omni - Medium-Light
Producer: Nasa Wesx & ASOPEP Co-operative
Process : Washed
Varietal: Castillo, Caturra
Altitude: 1,700 to 2,000 MASL
Score: 85+pts
Gaitania is located in the southern portion of Tolima, bordering Huila and Cauca, in the foothills of the Northern Andes. The Gaitania area is dominated by the Huila volcano, which is the 4th tallest mountain in Colombia and is topped by a glacier.
This organic coffee is produced by "Nasa Wesx" an indigenous community. They are a member of ASOPEP Co-operative, Gaitania is a remote region of Planadas, Colombia, known for citric and fruity coffees.
Recipes:
Espresso 1:2.25
Filter: 1:16 (93 Deg C)
Aeropress: 1:16 (93 Deg C)
Sold Out
$16.00
Balanced and rich, 100% Natural.
An artisanal blend of ready to use Hojicha. A naturally sweet taste and smoky flavor with distinct notes of cocoa. The sweetness of the stems combined with the smokiness of the leaves result in a well-rounded flavor that delights with each sip. Made in Kyoto, Japan.
[Hot]
Whisk 12g of hojicha powder to 30g of water till dissolved, then mixed with 200ml hot milk or frothed warm milk
[Cold]
Get ready a glass of 100g of ices with 220ml of cold milk, whisk 20g of hojicha powder to 30g of water till dissolved, then pour into milk
* Please keep refrigerated for best flavor and shelf-life.
200g
500g
1kg
$16.00
200g
500g
1kg
Flavour notes: Chocolate, Hazelnut Overtone, Smooth Body, Berries, Caramel
Espresso Roast - Medium
Composition: Brazil Cerrado, Colombia Gaitania (Seasonal)
Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy body, along with caramel-like sweetness and a hazelnut overtone. We recommend it for anything that goes with milk!
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
200g
1kg
$15.00
200g
1kg
Gluten & Dairy free, 100% Natural.
Sweet, rich and balanced with velvety cacao notes. Our drinking chocolate is a blend of several varietals from various single origin farms. Made in france.
[Hot]
2 heap teaspoon (15g) to 180ml hot milk.
[Cold]
Slightly less than 3 heap teaspoon (20g) to 200ml cold milk.
[Instructions]
Mix powder with 30ml of hot milk or water into a thick syrup. Add in remaining milk. Enjoy with ice, marshmellow, espresso, or with a dash of vanilla or mint.
Sweet, rich and balanced with velvety cacao notes. Our drinking chocolate is a blend of several varietals from various single origin farms. Made in france.
[Hot]
2 heap teaspoon (15g) to 180ml hot milk.
[Cold]
Slightly less than 3 heap teaspoon (20g) to 200ml cold milk.
[Instructions]
Mix powder with 30ml of hot milk or water into a thick syrup. Add in remaining milk. Enjoy with ice, marshmellow, espresso, or with a dash of vanilla or mint.
200g
1kg
$17.00
200g
1kg
Gluten & Dairy free, 100% Natural.
Intense dark chocolate with roasted cacao notes. Our drinking chocolate is a blend of several varietals from various single origin farms. Made in france.
[Hot]
2 heap teaspoon (15g) to 180ml hot milk.
[Cold]
Slightly less than 3 heap teaspoon (20g) to 200ml cold milk.
[Instructions]
Mix powder with 30ml of hot milk or water into a thick syrup. Add in remaining milk. Enjoy with ice, marshmellow, espresso, or with a dash of vanilla or mint.
Intense dark chocolate with roasted cacao notes. Our drinking chocolate is a blend of several varietals from various single origin farms. Made in france.
[Hot]
2 heap teaspoon (15g) to 180ml hot milk.
[Cold]
Slightly less than 3 heap teaspoon (20g) to 200ml cold milk.
[Instructions]
Mix powder with 30ml of hot milk or water into a thick syrup. Add in remaining milk. Enjoy with ice, marshmellow, espresso, or with a dash of vanilla or mint.
$25.00
Umami rich and smooth, 100% Natural.
A very high-grade artisanal blend of handpicked 'Samidori', 'Asahi', and 'Uji Hikari' breeds, direct from our farm partners in Uji, Kyoto.
Our ceremonial Matcha is carefully shaded for 20 to 30 days before harvest using a method called "Tana" which requires skillful technique and great care. Wonderful mellow aroma with a smooth taste.
Made in Japan.
[Usucha] - Thin Tea
2g Matcha to 70ml water @ 60 Deg C.
[Koicha] - Thick Tea
4g Matcha to 40ml water @ 75Deg C.
* Sieve tea before use. Please keep refrigerated for best flavor and shelf-life.
Note: Do not use high temperature water as the Matcha will turn bitter.
250g
500g
$16.00
250g
500g
Balanced and rich, 100% Natural.
An artisanal blend of ready to use Matcha, direct from our farm partners in Ujitawara, Kyoto. Sweetened. Made in Kyoto, Japan.
[Hot]
8g to 180ml hot milk.
[Cold]
13g to 200ml cold milk + 100g Ice.
[Instructions]
Mix powder with 30ml of hot milk or water into a thick syrup. Add in remaining milk. Enjoy with ice or espresso.
* Please keep refrigerated for best flavor and shelf-life.
$22.00
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Red Cherry, Pink Guava, Cacao, Bergamot
Roast: Omni
Producer: Small farm holders
Process : Natural
Varietal: Mixed Heirloom JARC’74
Origin: Guji Ethiopia
Altitude: 2,100 M.A.S.L
The fertile soils, ideal climate and elevation significantly contribute to the complexity of this coffee.
The smallholder farmers tediously handpick and collect the red ripe cherries, sort and keep the highest quality ones which are sun-dried on raised beds - the fruits are turned every couple of hours to allow even drying and fermentation over a few weeks.
This process enables the fruit of the coffee cherry to dry on the bean seed, under optimal moisture developing a flavourful complexity.
Sold Out
$33.00
* We roast on order every Mondays and Thursdays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Packed in 200g Cannister
Roast: Filter - Light
Flavour notes: Complex layers of berries, Strawberry milk, Bubble gum, Rose wine
Producer: Mekuria Merga (Sourced by our partners: Nordic Approach)
Process : Anaerobic
Varietal: Wolisho & Kurume
Altitude: 2,000 to 2,500 MASL
Score: 88 pts
Anaerobic means that the fermentation takes place in an environment without oxygen. This highlights great complex fruitiness with great clarity in the cup. This coffee comes from small lot farmers around the Benti Nenka wash station. The wash station is owned by Mekuria, a well-known producer with over 20 years of experience producing high quality coffee. This coffee was carefully handpicked, floated and sorted before undergoing anaerobic fermentation, depulped and then dried. Enjoy!
Recipes:
Filter: 1:16 (96 Deg C)
200g
500g
$18.00
200g
500g
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Wild Berries, Peach, Tea-like, Bergamot, Tea-like, Milk Chocolate
Omni Roast - Light - Medium
Composition: Colombian Narino Washed & Ethiopia Guji Bensa Washed
Iridescent is a super fruity blend for anyone seeking something different. Its a flavour bomb and super versatile! While we recommend it for espresso and coldbrews, use it for any brew methods that suits your fancy!
Recipes:
Espresso 1:2.5
Filter/Aeropress: 1:16 (93 Deg C)
Cold Brew: 1:8 (Medium to coarse grind)
200g
500g
1kg
$16.00
200g
500g
1kg
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Chocolate, Hazelnut Overtone, Hint of tropical berries and fruits, Sweet caramel finish
Espresso Roast - Medium
Composition: Brazil Cerrado, Ethiopia Sidamo
Our darkest blend.
Intense, very sweet but yet with a touch of fruitiness to balance everything.
This is a super easy-going blend for those who likes low acidity, heavier bodies but still want some complexity. We recommend this for any espresso based drinks, milk cold brew
.
Recipes:
Espresso 1:2.25
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
Recipes:
Espresso 1:2.25
Aeropress: 1:16 (93 Deg C)
Cold Brew Concentrate for Milk Based: 1:4 (Medium to coarse grind)
1L
1L x 6 (Carton)
$6.50
1L
1L x 6 (Carton)
Barista Blend
Most people think plant milks taste “kinda weird”. Well, this is a plant milk for most people – get ready to have your mind/tastebuds blown.
We know – you don’t like it watery, but not so heavy either that you can’t taste your coffee or tea notes. So we made Oatside Barista Blend perfectly balanced: creamy enough for a rich mouthfeel, but also neutral enough so your precious fully-washed-single-origin-Ethiopian-Geisha beans or slow-roasted-Alishan-Oolong-tea can still shine through. Oh, it’s also ridiculously malty. Like, so nuttily good that you can totally have it on its own too.
PS: If you have a steam wand handy, froth up the silkiest, densest microfoam with Oatside. It’s why baristas love us.
Perfectly Balanced - Creamy enough for a rich mouthfeel, but allowing coffee/tea notes to shine through.
Guilt-Free - 100% plant-based, no saturated fats, lactose-free, less sugar.
Barista-Grade - Froths to create the silkiest, densest microfoam for latte art.
Sustainable Option - 70% less emissions, 95% less water, and 80% less land use than dairy milk.
Only Real Ingredients - Roasted Australian oats, no added-flavors, gums, emulsifiers.
Courtesy visuals from Oatside
Sold Out
1L
1L x 6 (Carton)
$6.50
1L
1L x 6 (Carton)
We wanted to recreate that rich-dark-chocolate-drink you tried once at your favourite artisanal chocolatier, but can never seem to find at the supermarket.
The problem is, most packaged chocolate drinks only add a little cacao and pile on sugar and added-flavors of cacao and vanilla.
Our approach is simple: ONLY REAL CACAO (we use twice the amount of cacao than most), NEVER ADDED-FLAVORS, and LESS SUGAR (our sugar content is 40-60% lower than most, and we use raw palm nectar instead of refined cane sugar).
Rich Dark Chocolate - Complex dark chocolate notes with a creamy mouthfeel.
Guilt-Free - 100% plant-based, no saturated fats, lactose-free, less sugar.
Sustainable Option - 100% Rainforest/UTZ-certified cacao. This means higher farmer incomes, no child labor, and sustainable farming practices to restore forests.
Only Real Ingredients - Roasted Australian oats, Sulawesi cacao, no added-flavors, gums, emulsifiers.
Courtesy visuals from Oatside.
$38.00
A versatile barista tool encompassing a Grinder Brush. Brush down the grinder, flip it around and sweep off the counter.
The ergonomic handle keeps your hand in a comfortable natural position. Natural food-grade bristles excel at collecting large and small grinds alike.
$38.00
Replacement brush for Pallo Grindminder.
$22.00
The Pallo Coffee Tool offers great ergonomic design with a multi-function capacity to suit commercial and home use. Features hard wearing bristles, detergent scoop for backflushing, hot water deflector fins and steam wand poker. Replacement brush heads simply screw in and out of the handle.
Avaible in 2 colours
Sold Out
$26.00
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Roast: Med-light roast (Filter)
Variety: Caturra
Producer: Finca Santa Teresa, Santa Clara, Renacimiento
Flavour notes: Blueberry, Vanilla, White Wine, Muscat Grapes, Dark Chocolate
Altitude: 1,500 MASL
SCA Cupping Score: 87.56
Londres is a mature plot which covers approx. 5 hectares, making it one of the largest at Finca Santa Teresa. It is located near hot springs which some say helps with the ripening of the coffee on the trees here. Londres benefits from shade provided by surrounding native trees and due to its north-easterly position gets the morning sun. Natural processing on raised beds. Picked when fully ripe and within hours spread out on beds under high altitude sun. The cherry is turned every few hours for even drying. This drying takes 4-6 weeks and is finished off in the oven to help with evenness of moisture and water content before hulling.
Finca Santa Teresa (FST) is a coffee farm and mill perched in cloud forest near the Volcán Barú; Panama’s highest volcano, adjacent to La Amistad National Park, a UNESCO World Heritage Site. The Farm occupies a 237 acre plot of stunning forest between 1400-1900m above sea level. Regularly listed in the top 10 in the Best of Panama competition, with more than a dozen awards under their belt, FST produces a range of premium specialty coffees, including Geisha, Caturra, Catuai and Pacamara varietals.
The Farm’s terroir – rich volcanic soils, high altitude, weather systems driven by the Pacific and Atlantic and a series of ridges and valleys – makes for incredible coffee. FST coffees are understated, clean and bright. This coffee cups with fruity notes of Blueberry, Vanilla, White Wine, Muscat Grapes, Dark Chocolate. Best brewed light and elegant. Enjoy!
Recipes:
Filter: 1:15 (96 Deg C)
Aeropress: 1:12.5 (96 Deg C)
Recipes: Filter: 1:16 (96 Deg C)
Sold Out
$35.00
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Flavour notes: Dark Chocolate, Maraschino Cherry, Tropical Fruits, Butterscotch, Rum Cake
Roast: Filter - Light
Producer: Ninety Plus Geisha Estate
Process : Anaerobic Natural
Varietal: Geisha
Altitude: 1,200 to 1,550 MASL
Score: 90+pts
In 2005, Ninety Plus Founder, Joseph Brodsky, traveled to Ethiopia for the first time and decided to make it home for the coming years, having fallen in love with the people, the food, the language, the culture, and the semi-forested coffee lands in Ethiopia’s southwest.
Kambera derives its name from “Kampi” (site of Kampi Cooperative, a visit to which inspired – along with a hike to Ethiopia’s wildest coffee forests on the same trip – the coffee reforestation model currently employed at Ninety Plus) and “berry”. Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness.
Recipes:
Filter: 1:16 (96 Deg C)
$8,800.00
This is a local set with local warranty from Distributor. We are an authorized dealer in Singapore for Victoria Arduino and Nuova Simonelli.
***Note: Immediate stocks subject to availability. If OOS, indents typically take 6-8 Weeks for delivery. Please check with us first if you need your products immediately.
E1 PRIMA represents a new way to prepare and enjoy espresso coffee. It is dedicated to baristas planning their coffee business, to roasters that would like to search and offer a serene coffee experience for their clients, to professionals that desire a high-quality espresso even at home, and to all the international community of coffee lovers. It is a versatile and eclectic coffee machine that opens to a new way of living and perceiving the coffee experience.
Features
- Rear & Interior Lights
- Dual Boiler
- Cold water mixing valve on the hot water wand
- Tank or Direct Connection
- Auto purge
- Economizer
- Cool Touch Steam Wand
- Boiler Insulation
- Stainless Steel Portafilter
- App controlled
- Adjustable pressure, located underneath machine.
Dimensions
- 411mm W x 510mm D x 379mm H
- Group Height: 153mm Height
Specs
- Volts: 240v
- Watts: 2800
- Amp draw: 10A
- Tank Volume 1.5L
![[Brand Box] Signature Blends Coffee beans - Nimbus / Cumulo / Alto Blend - 3 x 200g](http://cdn.shopify.com/s/files/1/0571/7478/6239/products/2022Christmas-bundle-signature-giftbox_{width}x.jpg?v=1670489579)
![[Brand Box] Signature Blends Coffee beans - Nimbus / Cumulo / Alto Blend - 3 x 200g](http://cdn.shopify.com/s/files/1/0571/7478/6239/products/2022Christmas-bundle-signature-3packs-front_{width}x.jpg?v=1670489579)
$45.00
Signature Gift box includes:
- Nimbus Blend 200g
- Cumulo Blend 200g
- Alto Blend 200g
- Brewing guide booklet
Nimbus Blend
Flavour notes: Chocolate, Hazelnut Overtone, Hint of tropical berries and fruits, Sweet caramel finish
Espresso Roast - Medium
Composition: Brazil Cerrado, Ethiopia Sidamo
Our darkest blend.
Intense, very sweet but yet with a touch of fruitiness to balance everything.
This is a super easy-going blend for those who likes low acidity, heavier bodies but still want some complexity. We recommend this for any espresso based drinks, milk cold brew
.
----
Cumulo Blend
Flavour notes: Chocolate, Hazelnut Overtone, Smooth Body, Berries, Caramel
Espresso Roast - Medium
Composition: Brazil Cerrado, Colombia Gaitania (Seasonal)
Cumulo is our signature blend and a medium roast that makes a super solid milk-based espresso. It’s an easy drinking coffee that is a joy to brew with predominantly chocolaty notes carried by a syrupy body, along with caramel-like sweetness and a hazelnut overtone. We recommend it for anything that goes with milk!
----
Alto Blend
Flavour notes: Chocolate, Hazelnut Overtone, Smooth Body, Tropical Fruits, Caramel
Omni Roast - Medium-Light
Composition: Brazil Cerrado, Colombia (Seasonal)
Alto means middle. It’s a very versatile blend suited for all brew methods and has a balanced profile for a wide range of palettes which has bits of everything: Chocolaty and nutty notes, Syrupy and Smooth Body, Fruity Acidity, Lingering caramel sweetness.
* We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
![[Matcha Gift Set] Cumulo Ceremonial Matcha Set](http://cdn.shopify.com/s/files/1/0571/7478/6239/products/2022Christmas-bundle-matcha-giftbox_{width}x.jpg?v=1670490686)
![[Matcha Gift Set] Cumulo Ceremonial Matcha Set](http://cdn.shopify.com/s/files/1/0571/7478/6239/products/2022Christmas-bundle-matcha-mood_{width}x.jpg?v=1670490685)
$38.00
Matcha set box includes:
- High grade Ceremonial Matcha Powder 40g in a tin
- 1 Matcha whisk (100-prong)
- 1 piece Ceremional matcha wooden scoop
- Matcha recipe
Umami rich and smooth, 100% Natural.
A very high-grade artisanal blend of handpicked 'Samidori', 'Asahi', and 'Uji Hikari' breeds, direct from our farm partners in Uji, Kyoto.
Our ceremonial Matcha is carefully shaded for 20 to 30 days before harvest using a method called "Tana" which requires skillful technique and great care. Wonderful mellow aroma with a smooth taste.
Made in Japan.
[Usucha] - Thin Tea
2g Matcha to 70ml water @ 60 Deg C.
[Koicha] - Thick Tea
4g Matcha to 40ml water @ 75Deg C.
* Sieve tea before use. Please keep refrigerated for best flavor and shelf-life.
Note: Do not use high temperature water as the Matcha will turn bitter.
