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We're ushering in fresh crop from Huila with a returning favourite while bidding farewell to Honduran and Mexican coffees until next season. Three washed coffees with very different profiles that will make for a great comparative tasting experience. 0:00 Intro and Housekeeping 0:45 Coffee #1-Tarqui Piqueños 2:54 Coffee #2-Eulogio Martinez 4:45 Coffee #3-Samuel Muñoz

We have coffee from Mohammed Aba Nura back for another season here at Subtext. In this video, Juan is digging into what makes this coffee so special and how to get the most out of a new breed of super clean, naturally processed coffee from Ethiopia. 0:00 Intro 0:29 The Coffee 0:46 Variety and Processing 2:09 The Recipe 3:09 The Cup

Batch brew at home can be very delicious to the point of rivalling a very well made pourover, but there are a few things that can make or break your brew. In this video, Alex is breaking down what to look out for when choosing a batch brewer, and walking through some steps and recipes to set you up for success. We're brewing the Subtext's first ever coffee sourced from Puno, Peru. A special bou...

In this video we're brewing a honey processed community lot-Las Perlitas-with a bypass method (brewing a concentrate and post-diluting) to manage a tiny bit of funk in the coffee with impressive results. 0:00 Intro 0:13 The Coffee 0:43 The Recipe 2:00 The Process 3:55 The Cup This coffee has been featured in our April filter coffee subscription. If you want to receive coffees like this with tai...

Returning from a visit to the farm, Subtext's head roaster Giuliano has put together a slightly unconventional recipe for one of our favourite coffees of the year so far: Ricaurte Quiacha's washed Tabi with yeast inoculation. Video Content: 0:00 Intro 00:37 The Recipe 1:14 Gratuitous Coffee Grinding to Jazz 1:26 Brew Prep and Water Recipe 2:11 The Pours 3:03 About Ricaurte Quiacha 3:40 Fermenta...

We're pulling Alirio Ortega's stunning pink bourbon on espresso. Highly grown Colombian coffees can be difficult to balance but some small tweaks go a long way to bringing out the stunning flavour of these coffees in an espresso format. VIdeo Contents: 0:00 Intro 0:26 About Alirio's Coffee 1:28 Sourcing Alirio's Coffee 3:11 Ratios and Recipes 4:05 Our Recipe for Alirio's Coffee 4:46 Machine Set...

In this video, Juan is brewing an aeropress with one of our favourite Kenyan coffees of the season, Kianyangi from Embu. Video Contents: 0:00 Intro 0:25 About Kenya Kianyangi 0:49 Recipe Overview 1:46 Brewing 2:19 More about Kianyangi 3:39 Outro Here are the parameters for Juan's Aeropress: 16g of coffee 14 Grind on the Baratza Encore 235g of brew water at 95C

We're brewing our last Ethiopian offering of the season, going out on a high note with a delicious Aeropress recipe accentuating all of the stone fruit and florals of this washed offering from Wambela Wamena, Guji. We've made this quick recipe on a Baratza Encore to make it easy and convenient to replicate at home. For more recipes and information on Buku, head to the 'subscription' page on our...

In this month's feature coffee video, Jamal and Alex use fresh arrivals from Ethiopia, Peru, and Colombia to talk transparency, lot separation, systemic quality premiums, and a new V60 recipe included in this month's subscriptions

This month, Jamal and Alex taste through two of the amazing and diverse coffees of Volcan Azul in Costa Rica, alongside a spectacular expression of washed caturra from Nariño.

Subtext Coffee's head roaster breaks down brewing with the coffee industry's flat bottom benchmark: the Kalita Wave. We're working with a smaller recipe (14g of dry coffee producing ~200ml of liquid coffee). You can scale this recipe up, though we recommend going no higher than 16g with the Kalita 155 (opposed to its bigger brother, the 185).

Osito is a company with their feet in both the coffee consuming and coffee producing world. Their roots in Colombia have given them the perspectives, connections, and relationships to truly innovate on the coffee supply chain to the benefit of both producers and roasters. We sat down (digitally) with Osito co-founder, Kyle Bellinger, to chat Huila regionality, the subregion of Suaza, Colombian ...

This month, Giuliano and Alex taste through the January offerings in the Subtext coffee subscription: Divino Niño Gesha and Pink Bourbon from Suaza, Huila, and Delio Stering's red and yellow catuai from Espirito Santo in Brazil.

Jamal breaks down the Clever to get you brewing sweet, well extracted coffee easily with any steep-and-release brew method.

The April Brewer: Using an New Brewer to Explore a History of Extraction

In Conversation with Alejo Castro of Volcán Azul