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32 oz Vacuum-Insulated Stainless Steel Flask

$36.00

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The Sample Pack

$26.00

The Special

Roast. Grind. Water. Time.

Coffee Deep Dive

A closer look at what changes your coffee—and how to make every bag taste its best.

Find your method Shop The Special

Coffee for every attitude

Meet the whole lineup.

Six coffees. Five signature roasts. One rotating single-origin special. Whole bean. No bad choices.

Fully Charged Dark roast

For people with things to do

Fully Charged

Dark chocolate, cocoa, molasses, and rustic fruit with a bold, smooth finish.

Washed / natural

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Easy Going Medium roast

Still coffee. Less shouting.

Easy Going

Bittersweet coffee, brown sugar, baking spice, and bright fruit with a clean, easy finish.

Washed / natural

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The Dark Side Medium-dark roast

Espresso roast

The Dark Side

Caramel, toasted almond, dark chocolate, and a citrus-red fruit lift. Smooth without bitterness.

Natural process

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The Bright Side Medium roast

Espresso roast

The Bright Side

Jammy blueberry, raspberry, citrus, ganache, and a soft cinnamon finish.

Washed / natural

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The Special Rotating profile

The roaster's call

The Special

A rotating single-origin from limited seasonal lots—Ethiopia, Colombia, Costa Rica, and wherever the good thing is happening next.

Single origin · seasonal

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Dialed Down Medium-dark roast

Decaf espresso roast

Dialed Down

Almond, dark chocolate, panela, apple, and stone fruit. Full flavor with the caffeine dialed down.

EA decaf process

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Taste the attitudes

Not sure where to start?

Sample the core four in 2-ounce bags—or add Dialed Down and make it five.

Choice
With or without decaf
Includes
Four roast profiles
Format
Sample-size bags
Best for
Finding your favorite

Do you drink decaf?

Choose your equipment

What are you brewing with?

Pick the brewer already on your counter. Each card opens a focused technique guide with the exact starting recipe.

Before the roaster

Coffee starts somewhere specific.

The Special follows the harvest: rotating single-origin coffees from limited lots, chosen with our roasting partner for quality, character, and the people behind the crop.

A close-up of hands sorting green coffee beans using a small metal tool on a wooden table, with multiple trays, bowls, and glass jars of coffee beans and beans visible in a kitchen or roastery setting.

Relationships beat shortcuts.

Our sourcing partner works with smallholder farmers, co-ops, and growing communities with a focus on responsible practices, transparency, and quality in the cup.

We look at the farm, the farmer, the practices, and the coffee.

Format
Single origin
Selection
Limited lots
Cadence
Changes seasonally

Heat changes everything

What roasting actually does

Roasting turns a dense green seed into the aromatic bean you know. As heat builds, sugars brown, acids shift, and hundreds of aroma compounds develop.

1

Drying

Moisture leaves the green coffee so flavor reactions can begin.

2

Browning

Sugars and amino acids build caramel, toast, nut, and chocolate notes.

3

First crack

Steam pressure opens the bean. The roaster starts making fine timing decisions.

4

Development

The final stretch shapes sweetness, body, brightness, and finish.

A close-up of coffee roasting in a workshop, with roasted coffee beans in a metal tray on a wooden table, alongside a digital scale, notebook, and a roaster machine in the background. Two people are partially visible, one handling a burlap sack of beans.

Small-batch roasted weekly. Clean, consistent, and worth coming back for.

No personality test required

Read the roast spectrum

Light

Origin leads

More fruit, floral character, acidity, and origin-specific detail. Usually a lighter body.

Medium

Balance leads

Sweetness, brightness, body, and roast character meet in the middle.

Dark

Depth leads

More chocolate, caramel, body, and low-toned richness. The Special currently lives here.

Taste like you mean it

A four-sip tasting ritual

You do not need a flavor wheel or a serious face. Pay attention as the coffee cools; the cup becomes more talkative.

  1. Smell

    Notice the dry grounds, then the aroma after water hits.

  2. Sip hot

    Look for body and first impressions. Sweet? Bright? Deep?

  3. Let it cool

    Fruit, chocolate, and subtle sweetness become easier to separate.

  4. Name one thing

    Chocolatey or fruity is enough. Your palate learns by repetition.

A four-sip tasting ritual

The fastest way to change a cup

Match the grind to the brew

Extra fine / fine

Espresso. Short contact time needs more surface area.

Medium / medium-fine

Drip and pour-over. Think table salt moving toward sand.

Medium-coarse / coarse

French press and cold brew. Longer contact needs larger particles.

Sour or weak? Grind a little finer.

Bitter, dry, or harsh? Grind a little coarser.

Tiny adjustments. Big consequences. Coffee is dramatic that way.

Match the grind to the brew

Protect the good stuff

Freshness and storage

Whole beans stay fresher longer and let you grind for the way you actually brew. One extra step. Better coffee. Reasonable trade.

Do

  • Keep the bag sealed or use an airtight container.
  • Store it in a cool, dry, dark cabinet.
  • Grind only what you are about to brew.
  • Use within two weeks of opening for the liveliest flavor.

Do not

  • Refrigerate or freeze an opened everyday bag.
  • Store beans near the stove, sunlight, or steam.
  • Leave the bag open while you finish breakfast.
  • Pre-grind the week on Sunday and hope for the best.
Freshness and storage

Your cup is giving you clues

Troubleshoot by taste

Sour, sharp, or thin

The coffee is probably under-extracted.

  • Grind finer
  • Brew a little longer
  • Use hotter water
  • Use slightly less coffee
Bitter, harsh, or drying

The coffee is probably over-extracted.

  • Grind coarser
  • Shorten the brew
  • Use slightly cooler water
  • Use a little more coffee
Weak or watery

Strength and extraction are not the same thing.

  • Add more coffee first
  • Then grind slightly finer if it still tastes hollow
  • Check that your water is near 200–205°F
Flat or stale

Check freshness before changing the recipe.

  • Grind immediately before brewing
  • Use filtered, fresh water
  • Keep the beans airtight and away from heat

THAT'S THE USEFUL PART

Better coffee. No homework.

Use the ratios. Notice what changes. Keep what works. Skip the rest.

Coffee should be better, not more complicated.

Get The Special ↑ Back to top

Brew it. Keep it. Share it.

Recipes worth repeating.

Save the ratios, print a clean kitchen copy, share it, or download a branded PDF card.

Bad Attitude Pour-Over

Pour-over

Bad Attitude Pour-Over

Clean, bright, and built to show what the coffee is doing.

Yield
1 generous cup
Time
3–3:30 minutes

Ingredients

  • 25 g whole bean coffee
  • 400 g filtered water

Steps

  1. Heat water to 205°F and grind coffee medium-fine.
  2. Rinse the filter, add coffee, and bloom with 50 g water for 30 seconds.
  3. Pour slowly in circles to 400 g total.
  4. Let it drain, then taste as it cools.

No-Nonsense French Press

French press

No-Nonsense French Press

A full-bodied cup with almost no equipment drama.

Yield
2 small cups
Time
4–5 minutes

Ingredients

  • 25 g whole bean coffee
  • 400 g filtered water

Steps

  1. Heat water to 205°F and grind coffee medium-coarse.
  2. Add coffee, pour in all the water, and stir gently.
  3. Steep for 4 minutes, then press slowly.
  4. Pour the full batch right away.

Cold brew

Overnight Cold Brew

A smooth concentrate for mornings that start before your opinions do.

Yield
About 4 drinks
Time
12 hours

Ingredients

  • 100 g whole bean coffee
  • 400 g cold filtered water
  • Water, milk, and ice for serving

Steps

  1. Grind the coffee coarse and combine it with water.
  2. Cover and steep in the refrigerator for about 12 hours.
  3. Strain through a fine filter.
  4. Serve one part concentrate with one part water or milk over ice.