Add a bag of any coffee to your cart with an AeroPress Go and get $10 off!

The AeroPress Go is thoughtfully engineered to provide all the delicious brewing capabilities of the original AeroPress plus a convenient drinking mug that doubles as a carrying case. Like the original AeroPress, the AeroPress Go brews remarkably delicious American, espresso, and cold brew style coffee. The AeroPress Go is optimized for traveling, camping, or just going to work by making it convenient and easy to take your AeroPress with you. Its smart design ensures that you will never be without delicious AeroPress brewed coffee wherever you go.


Pack Contains:

Plunger
Chamber
Filter Cap
Stirrer
Scoop
350 Paper Filters
Filter Holder
Travel Cup
Cup Lid

Our AeroPress Brewing Guide

Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

The Physics of Filter Coffee is a deep dive into the science behind coffee brewing. In the book, renowned astrophysicist Jonathan Gagné brings welcome scientific expertise to coffee making. Not only does the book contain numerous original ideas about coffee brewing, but Jonathan lays to rest many controversial ideas about coffee making.

About the Author

Jonathan Gagné is an astrophysicist and a perfectionist about coffee brewing. This book follows two years of research to understand and master the physics of filter coffee. Jonathan scoured the scientific literature, set up dozens of experiments, and analyzed data on thousands of brews to develop the insights he shares. The Physics of Filter Coffee method is essential reading for any serious or aspiring coffee geek.

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.


About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

This pack comes with 350 AeroPress replacement filters, which equates to about 1 years worth of delicious AeroPress made coffees!

Our AeroPress Brewing Guide

The Baratza Encore Coffee Grinder provides consistent grinds for filter brew methods.

Straightforward controls make your daily routine simple and easy. Load up your hopper with your favourite beans, turn the hopper to the grind setting you want, switch the Baratza Encore on and let the precision conical burrs deliver consistent, quality ground coffee every time. This will quickly become your favourite coffee grinder.

Beyond a great coffee-making experience, the Encore lets you explore new coffee flavours –  With 40 individual grind settings, you can find the perfect grind size for all filter brewing methods. The hopper can hold 8 ounces of whole beans, and the clear grounds bin has a fill line to indicate how much to grind. We intentionally designed the Encore to fit nicely under most kitchen cabinets without sacrificing power or quality and to bring value to your daily grind.

12 month parts and labour warranty.

 -

Gearbox

The Encore utilises a simple and efficient direct drive gear reduction transmission to move power from the DC motor to the rotating cone burr. A thermal overload cutout protects the motor from overheating due to excessive use - remember, these grinders are designed to grind a dose at a time for home use!

 

Grind Adjustment GRIND ADJUSTMENT

Turn the hopper and with 40 settings you can quickly adjust from fine for espresso to coarse for French Press. The grind range is from 250 to 1200 microns.

Looking for the perfect water to brew your coffee? You finally found it.

Filtered water or even great tasting water can flatten your coffee and won't help your coffee taste amazing. The science behind brewing coffee is complicated and requires the right minerals, water buffer and more to create that perfect cup of coffee. Protect your mornings, coffee gear and favourite freshly roasted coffee for only cents a cup with Third Wave Water minerals.

Classic Profile

Espresso Profile

Perfect for Brewing Any Coffee in Espresso Machines

Any Roast of Coffee
Protects Espresso Machines from Scale and Corrosion
Brightens Flavours

For use with numerous v-flat shaped drippers, the Filtropa papers are completely free from taste and smell.

The Filtropa filter papers have been quality certified with approvals from the International Food and Drug Administration.

They have been manufactured without the use of any bonding agents (glues or chemicals), to guarantee a 100% safe and natural dioxin-free brew everytime.

Perfect match for medium to large brewing/ pour over devices like Bonavita, Kalita, Tiamo, Breville Precision Brewer, Moccamaster and the Clever Dripper!

Material: Paper

Brewing Filter Type: Pour Over

Pieces: 100 per pack

NB: Brewer does NOT come with filters. They can be ordered separately here.

The Clever Coffee Dripper allows for an incredibly smooth brewed cup of coffee, dispensed easily and without the mess!  This is a free-standing, one cup coffee brewer with so many benefits:

- it's relatively inexpensive

- it's virtually unbreakable, yet lightweight

- it's free-standing (allowing you to set the entire brew up on a scale to measure your coffee dose)

- it's commercially viable because it doesn't take monitoring to produce a consistent brew

The Clever Coffee Dripper differs from other "pour over" methods, or percolators, in that you can control the intensity of the brew by dispensing it when ready by simply placing it over a coffee cup.  You can adjust one variable at a time (water temperature, amount of grounds, time in brewer) to yield the perfect brew.  All you need is a coffee cup, some number 4, flat bottom cone-shaped paper filters and some freshly ground coffee.

1. Set the paper filter inside and rinse with boiling water.

2. Add 35 grams of ground coffee and 350ml boiling water to begin the brewing process.  Let steep.

3. Using a spoon, gently submerge any grounds which are still floating.  Let it steep for another few minutes.

4. Sit the Clever Coffee Dripper on a glass or cup and your brew is complete!

The Clever Coffee Dripper is BPA-free and should be hand washed.  Take care not to touch the bottom of the brewer throughout the brewing process as the liquid is meant to be easily released.

Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink.  World champion barista, and coffee roaster, James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output.  Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news.  This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.  For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.

About the Author

James Hoffmann has been involved with the specialty coffee industry for more than 12 years,  and throughout has been motivated to make speciality coffee more accessible to consumers. Being the 2006 & 2007 UK Barista Championship, 2007 World Barista Champion, 2008 UK Cup Tasting Champion and the UK Brewers cup champion in 2011, he built a reputation for his knowledge and skill. In his quest to make London famous for its good coffee, he founded Square Mile Coffee Roasters where currently is the Managing Director.

He worked in training, education, and as a product and business development consultant to innovate in a way that is beneficial to the broader industry. Among these projects is the creation of the VA388 Black Eagle espresso machine with Nuova Simonelli, along with the Mythos One grinder. As founder of the Coffee Jobs Board, he has fostered a community within coffee.

He has written for more than a decade in his acclaimed personal coffee blog and recently on his Youtube channel, where he has accomplished his purpose to share with the coffee community and with the industry his knowledge, thoughts and learnings. The World Atlas of Coffee, published in 2014, is his first book.

How To Use:

To prepare the filter cartridge, soak the filter in tap water for 10 minutes.

NOTE: This soaking process should be completed with every new Peak Water Filter Cartridge.

When your Filter has come to the end of its life, you will need to remove and replace it with a fresh one. Here’s how:

Simply hold the dial in the RELEASE position, remove the Lid and use the ring pull to lift the Filter up and out of the Liner.

NOTE: Remember to prime each new Filter, as outlined above.

What's cooler than being cool? THESE TOTES!

⁠

The people have spoken, and we listened! We've created a cute range of Monastery reusable bags that you can use for just about anything - especially coffee ;)

Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees.

Along the way, Brown takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on the skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way a generation of baristas, roasters, and green buyers views 'direct trade,' seasonality, the Geisha variety, and the complex challenges of getting beans halfway around the world, from the farm to the cup.

About the Author

Ryan Brown has been a barista, roaster, green coffee buyer, digital product manager, and marketer. He founded the revolutionary roasting and coffee-sourcing program at Ritual Roasters in San Francisco, oversaw buying for several origins at Stumptown Coffee, developed Central American relations for the Colombia-based Virmax/Caravela, and created award-winning coffee subscription products at Tonx and Blue Bottle Coffee.

From Scott: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant instruction about making great coffee in a café. After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote The Professional Barista’s Handbook."

Adam's recommendation: There is also an excellent supplement to this book from Scott (only available as a Kindle e-book) that goes further in-depth into espresso extraction mechanics and behaviour - linked here.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

You could say it was a ‘watershed’ moment for the coffee industry when three-time UK barista champion Maxwell Colonna-Dashwood and PhD chemist Christopher Hendon co-wrote the book ‘Water for Coffee’ in 2015. The book highlighted the very real effect of water quality on the result in the cup.

Lively discussions abounded both at professional specialty coffee events and online, culminating in a sort watery milestone last week when a dedicated water forum was established as part of the influential online community Home-Barista.com. The book also set the stage for a variety of water treatment products, like Aquiem and Third Wave Water, which have since emerged to help people manage this fundamental variable more effectively.

Now Colonna-Dashwood and Hendon have returned to make another splash (as it were), with their Peak Water jug offering. Drawing on their knowledge and the perspectives originally offered in the book, they have created a handy, cost-effective household-style filter pitcher which aims to transform regular tap water into something closer to ideal for brewing coffee.

The Peak Water Jug comes with:

- Jug Body
- Liner

- Lid & Bypass Pin

- Filter Cartridge

- 2x Water Test Strips

Specifications:

 Jug size: 220mm (L) x 270mm (W) x 110mm (D)

Water Chamber: holds 1.2ltrs of filtered water

Weight: ~450g

Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.

Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees.

About the Authors
Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

Ryan Brown has been a barista, roaster, green coffee buyer, digital product manager, and marketer. He founded the revolutionary roasting and coffee-sourcing program at Ritual Roasters in San Francisco, oversaw buying for several origins at Stumptown Coffee, developed Central American relations for the Colombia-based Virmax/Caravela, and created award-winning coffee subscription products at Tonx and Blue Bottle Coffee.

Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:

Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters

Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.

Part Three - Proper water chemistry and bean storage.

If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.