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Freshly-roasted specialty coffee beans for espresso or filter brewing
16 results
Elevated Brewing
The La Rosita Collection
Elevated Brewing
The Santa Irene Collection
With over 100 years of coffee-making experience across the Assembly team, we’re in a strong position to help you make the best of your beans
Our coffees begin to taste their best once they’ve been rested for at least 10 days after roasting. While they will still taste exceptional if brewed earlier, waiting until they are nicely rested will help you experience their full potential.
The water you use has a significant impact on the quality of your cup. Water that’s too hard or too soft won’t facilitate effective flavour extraction. At a minimum, regardless of brew method, you should use filtered water.
This recipe is optimised for exceptional espresso with prominent sweetness, low acidity and a velvety texture. Brew ratio: 18g coffee to 36g yield (1:2). Brew time: 28–30 seconds. Water temperature: 94°C. Water pressure: 9 bars.
French Press produces a rich, full-bodied and smooth cup. Start timing once all water is poured onto the coffee. At 4:00 remove the crust and press slowly, stopping before reaching the grounds. Brew ratio: 60g coffee to 1L water (1:17). Brew time: 4:15. Water temperature: 97°C.
Flat-bottom brewers tend to produce balanced acidity and fuller body. After blooming with 50g water for 30 seconds, pour to 100g. Pause until the waterline reaches the coffee bed and repeat three more pours to reach 250g total. Brew ratio: 15g coffee to 255ml water (1:17). Brew time: 2:15–2:45. Water temperature: 98°C. Recommended brewers include the Orea V4 and Orea O1.
Conical brewers often highlight brighter acidity and more complex flavours. Bloom with 50g water for 30 seconds, then pour to 150g. Pause until the waterline hits the coffee bed and then pour to 250g. Brew ratio: 15g coffee to 255ml water (1:17). Brew time: 2:15–3:15. Water temperature: 96°C. Recommended brewers include the Origami S Dripper and Hario V60.
The AeroPress is versatile and fast. Use the inverted method. Bloom with 50g water for 30 seconds and stir well to saturate the grounds. Add the remaining water and stir again. At 1:30 secure the cap, push out excess air, flip and begin pressing immediately, finishing at 2:10. Brew ratio: 15g coffee to 200ml water (1:13). Water temperature: 92°C.
