free shipping over $50 · roaster-direct beans · brew guides included
en / es account track order
est. 2024 · third-wave · mexico city

Brewing is math.
We sell the variables.

Specialty coffee for people who measure. Roaster-direct single origins, gooseneck kettles that hold temperature, scales that read to 0.1 g, and burr grinders that actually step. No marketing nonsense about cozy mornings. Just dose, water, time, and the equipment that makes them repeatable.

section_01 · the method

Three brews. Three ratios. Pick one and dial it.

all numbers verifiable
method_01

pour-over

V60 · Chemex · Kalita
ratio 1:16.5
dose 20 g
water 330 g
grind medium-fine · 7
temp 94 °C
time 3:30

Clean cup, paper filter, bloom 45 s, three pulse pours.

method_02

immersion

French press · AeroPress
ratio 1:15
dose 30 g
water 450 g
grind coarse · 22
temp 92 °C
time 4:00

Full body, full contact. Press at 4:00. Decant immediately.

method_03

espresso

9 bar · double basket
ratio 1:2
dose 18 g
water 36 g
grind fine · 2
temp 93 °C
time 0:28

18 in, 36 out, 28 s. Anything else is a different drink.

section_02 · the equipment

The variables you can actually control.

kettle · grinder · brewer · scale
section_03 · beans this week

Single origin. Direct from origin.

roasted within 7 days

Yirgacheffe

light
Ethiopia · Yirgacheffe · 1,800–2,100 m
process · washed

jasmine · bergamot · honey

$18 250 g · whole bean

Huila

medium-light
Colombia · Huila · 1,650 m
process · natural

stone fruit · cocoa · cane

$16 250 g · whole bean

Finca Argovia

medium
Mexico · Chiapas · 1,400 m
process · honey

almond · panela · orange peel

$15 250 g · whole bean

Sidamo Aricha

light
Ethiopia · Sidamo · 1,900 m
process · natural

blueberry · lemon zest · syrup

$19 250 g · whole bean
section_04 · brew lab notes

What we read, what we tested, what we kept.

no sponsors · no affiliates
brew note · 4 min read

Why 1:16.5 isn't dogma

The famous golden ratio is a starting line, not a finish. We pull 1:15 on a bright Kenyan AA and 1:17.5 on a chocolatey honey-process Colombian. The number is a function of the bean, not the brand.

→ read more
brew note · 6 min read

Grind size matters more than dose

Most home brewers obsess over 18 g vs 20 g. Almost nobody adjusts grind by half a step. A grind that's two clicks too coarse can't be saved by another five grams of coffee. Dial grind first. Then dose.

→ read more
brew note · 3 min read

Water: 92–96 °C, nothing else

Below 90 °C you under-extract sour. Above 96 °C you scorch and bitter. The acceptable window is small and non-negotiable. Buy the kettle that holds temperature, not the one with chrome legs.

→ read more
roaster-direct · 7-day roast
±1 °c temp control
0.1 g scale precision
free shipping over $50
shipped from cdmx

"Coffee is just hot water through ground beans. Everything else — the wood-grain cafe, the latte art, the playlist — is theatre. We sell the variables: dose, water, temperature, time, and grind. Get those right and the romance takes care of itself."

— roastmaster, brewlab · sourcing direct from origin since 2024 · mexico city
section_05 · full catalog

Kitchen + brew tools.

12 skus

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