Certified Organic Coffee Beans and mycotoxin free, great for blending with ghee for a slow release caffeine hit. This is our most popular blend. It is a well balanced blend to suit all.

We test the Organic Blends annually or if there is a bean change (either origin or crop).

If a test came back positive for mycotoxins we would remove the statement, ‘Mycotoxin Free’ from the product on our website. This is why we don’t put ‘Mycotoxin Free’ on the coffee bags.

We only source the most premium coffee beans from the best growing regions of the world which reduces the possibility of Mycotoxins being present. We are confident with our process that it is unlikely to happen but cannot guarantee it.

100% organic mould free coffee beans

• Warm Your Cups: Place your coffee cups on top of the espresso machine to preheat them, or fill them with hot water to warm them up.

• Prepare the Group Handle: Remove the group handle from the machine, ensuring it's clean, warm, and dry. If it's wet, wipe it with a dry cloth.

• Purge the Shower Screen: Run the machine for a few seconds to flush out any old water and stabilize the temperature.

• Grind Your Coffee: Place the group handle on your scale and tare it. Grind approximately 22 grams of coffee into the handle, ensuring the grounds are evenly distributed.

• Tamp the Grounds: Level the coffee grounds in the handle. Give the handle a gentle tap on the bench to settle the coffee, then tamp firmly and evenly with one press and a twist. Brush any excess grounds off the rim of the basket

• Set the Scale for Extraction: Place your cup(s) on the scale and tare it again. Aim for a 1:2 ratio of coffee to yield; for 22g of coffee, target a 44g yield.

• Start the Extraction: Lock the group handle into place and start the extraction immediately. Place your cup back on the scale and start your timer. The flow should begin with a drip, then pour like golden honey. Aim for a 27–32 second extraction, yielding about 44g (approximately 60ml) of espresso.

• Taste and Adjust: Savor your freshly brewed espresso. If the taste isn't to your liking, adjust the grind size or tamping pressure accordingly.