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Discover the professional-grade tools and techniques we use to craft every cup of Coftae to perfection.
We invest in the best equipment because great coffee demands great tools.
Our stores feature top-of-the-line La Marzocca and Synesso espresso machines, calibrated daily for optimal extraction. These commercial-grade machines maintain temperature stability within 0.5 degrees, ensuring every shot meets our exacting standards.
Precision grinding is the foundation of great espresso. Our Mahlkonig and Eureka grinders deliver consistent particle sizes with minimal heat transfer, preserving volatile aromatics that make every cup extraordinary.
For our pour over bar, we use Hario V60 and Kalita Wave drippers alongside precision gooseneck kettles. Each pour over is prepared to order using measured ratios and timed pours for a clean, nuanced cup.
Our cold brew is steeped for 20 hours using a proprietary immersion method. We use Toddy and Filtron cold brew systems with carefully controlled ratios to produce a smooth, sweet, and low-acid concentrate.
Whether you brew at home or in the office, these tips will help you get the most out of your coffee.
Brew between 195-205 degrees Fahrenheit (90-96 degrees Celsius). Water that is too hot will over-extract and taste bitter; too cool and your coffee will taste flat and sour.
Start with a 1:16 ratio (1 gram of coffee to 16 grams of water). For a stronger cup, try 1:14. For lighter brews, use 1:17. Adjust to your personal preference.
Pour over: 3-4 minutes. French press: 4 minutes. Espresso: 25-30 seconds. AeroPress: 1-2 minutes. Timing affects extraction and final flavor balance.
Use beans within 2-4 weeks of roast date. Grind immediately before brewing. Store beans in an airtight container away from light, heat, and moisture.
We are working on bringing our curated selection of home brewing equipment to you. From grinders to pour over kits, everything you need to brew like a Coftae barista at home.