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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.
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Brewing guides
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.
Brewing guides
Storing roasted coffee after opening
Keep out air, light, heat and moisture — four rules that keep coffee aromatic for longer.
Brewing guides
Choosing a grind size for your brewer
Flour-fine for espresso, coarse sand for phin, rock salt for cold brew.
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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