We recommend brewing with water at approximately 30-50 ppm total dissolved solids, comprising a general hardness (GH) of 25-35 ppm and a carbonate hardness (KH) of 5-15 ppm. This composition offers a balanced buffer capacity that helps bring out both the sweetness and clarity of acidity in our coffees without overwhelming either.

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Use Jeju Samdasoo

Treat our coffees like diamonds. Apply sufficient temperature to extract the most out of them. In fact, the more hotter more better. We’d suggest something in the region of 88-94°C depending on how the coffee was processed. But of course, these are just guidelines - adjust the temperature upwards/downwards according to what you’re tasting!

Natural/Anaerobic Natural/Yeast Innoculated: 88-91°C
Washed/Anaerobic Washed: 91-94°C

In our experience, we find that our coffees take about a few weeks to open up and fully express themselves. So, for a peak flavor experience, store in a cool, dry place away from direct sunlight and just forget about it! Until you wanna start brewing that is, then just open the bag up 1 day ahead to allow stale gases to exit stage left.

Generally, we find that our coffees remain shelf-stable so long as the bag is kept unopened. However, once opened, we highly recommend consuming the bag within 10 days to both prevent flavors from fading and staling from setting in.

- For more specific rest times, please refer to each coffee’s individual page! -