Featured
Brewing guides
Brewing a proper phin of Robusta at home
25g of coffee, 100ml of 94–96°C water and a one-minute bloom: the recipe printed on every Canephora bag, explained step by step for a bold cup without harshness.
Journal
Brewing guides, new releases and the coffee bars Canephora has helped build.
New products
Introducing Robusta Honey, 2026 crop
Honey processing keeps the fruit's mucilage on while drying, giving Robusta a wild-honey sweetness and a gentle ripe-fruit acidity.
Projects
Marble espresso bar — Đà Lạt
A two-group espresso bar and a Robusta menu for a new café in central Đà Lạt.
Brewing guides
Robusta cold brew: a 16-hour steep
A 1:10 ratio, a coarse grind and 14–16 hours in the fridge — smooth, low-bitterness cold brew that lasts all week.
Brewing guides
Robusta espresso: a 1:2 ratio for thick crema
12g in, 24g out — or 18g for 36g: dialling in a medium-dark Robusta for a bold shot with thick crema and no burnt edge.
Projects
Garden café
Reworked bar workflow and trained six baristas for a 120-seat garden café.
New products
Lunar New Year gift box 2027
Two bags of coffee, an aluminium phin and an illustrated Rô card — custom logo printing available for businesses.
Brewing guides
Storing roasted coffee after opening
Keep out air, light, heat and moisture — four rules that keep coffee aromatic for longer.
Projects
Coffee & night bar
One Espresso Rô recipe for both the daytime coffee menu and evening cocktails.
Brewing guides
Choosing a grind size for your brewer
Flour-fine for espresso, coarse sand for phin, rock salt for cold brew.
New products
New-crop Fine Robusta green beans
Screen 18, 11–12% moisture, samples for roasters from November.
Brewing guides
Vietnamese iced milk coffee with Robusta
A 3:1 coffee to condensed milk ratio, stirred before the ice so every sip stays bold.
Brewing guides
Home cupping: taste like a roaster
All you need is cups, a spoon and scales: compare several coffees side by side to find your taste.
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