What monsooning does to a bean
Why Monsooned Malabar tastes nothing like the green coffee it started as.
How to brew filter coffee
The ratio, the water and the wait: making a strong decoction at home.
Read the postJournal
Notes from Filter House
Guides, care tips and stories from behind the counter.
Choosing the right grind
Grind size is the easiest change you can make to a cup that tastes wrong.
Roast day: a Monday at Filter House
From the 6 am warm-up to the last bag sealed: what happens on the day your coffee is roasted.
Arabica, robusta and chicory: reading a filter coffee blend
What each part of a South Indian filter blend does, and why the percentages on the bag matter.
Where to keep your coffee at home
Bag, tin, jar or fridge: what air, light, heat and moisture do to roasted coffee, and how to store it well.
A harvest visit to the estates, from Coimbatore
What we do on the estates between December and February, and how to see a coffee harvest on a weekend from the city.
Your first brewing class: what to expect
Ninety minutes, four brewers and a bag of coffee to take home: what happens at our Saturday class.
What a cup of coffee really costs at home
Beans, milk and a little sugar: working out the price per cup of filter, pour-over and espresso at home.
Does dark roast have more caffeine? Four coffee myths
Strong taste, caffeine, crema and fresh grinding: what is true and what is not about the coffee in your cup.
Never run out of coffee.
A fresh bag every month. Pause or skip any time.