Let your coffee rest a few extra days after roasting. We recommend at least 7-10 days. You can also try a slightly higher water temperature or longer bloom to open up the flavours.

Sourness usually means under-extraction. Try a finer grind, longer brew time, or hotter water to balance sweetness and depth.

Bitterness points to over-extraction. Use a coarser grind, shorter brew time, or slightly cooler water to soften the cup.

Often caused by too coarse a grind or too little coffee. Use a slightly finer grind or more coffee to build body and sweetness.

Flat flavours usually come from stale beans or low brewing temperature. Grind just before brewing, use fresh beans, and brew at 93–96°C to bring out aromatics.