La Cabra
High Volume Subscription
The High Volume subscription is well-suited for espresso, both in coffee choice and volume. A subscription service, aimed at the high-volume home user.
La Cabra
High Volume Subscription
The High Volume subscription is well-suited for espresso, both in coffee choice and volume. A subscription service, aimed at the high-volume home user.
HIGH VOLUME SUBCRIPTION
K.H. Würtz Sign up offer
Once again K.H. Wurtz have made a new limited series of bespoke cups for us, exclusively available through our coffee subscription. Sign up to add a limited K.H. Würtz cup to your subscription.

K.H. Würtz
Limited Reduction Pyrite Cup
To create the reduction line of cups, Kasper and his team created bespoke burners in order to eliminate oxygen in the kiln. This means metal oxides in the clay reduce to their metallic state during firing, a simple and ancient method to create a beautiful and modern aesthetic. For this limited run, pyrite particles were distributed onto each cup, breaking down into elemental iron and sulphur during the firing process. Also known as ‘fool’s gold’, pyrite gives a subtle shine to the surface of each cup.

As a subscriber you get
A curated selection of omni-roasted coffees from some of our favourite origins, changing 3-4 times per year following the changing seasons. Due to the greater volume, this subscription is also a great solution for a keen espresso drinker or those with hard working filter machines.
- A new coffee line-up every quarter
- 15% on all other orders
- First in line for rare coffees
- Exclusive content

Claudia Mathies Rank
Santa Ana
This natural lot, produced in collaboration with highly experienced producer Aida Batlle, the first ever female Cup of Excellence winner, exhibits typically Salvadoran chocolate notes, with a clean, rich and nutty finish.
This coffee was grown by Claudia Mathies Rank at her farm Finca El Paraiso, which lies further down the slopes of the Santa Ana volcano, not far from the town of Santa Ana itself. The volcanic soils of Santa Ana are very fertile, leading to excellent yields as well as quality. Cherries are then transported to the Batlle family mill, Beneficio Las Tres Puertas, for processing. As with all Batlle family coffee, expectations are high, only the ripest red cherries are used, fermentation protocols are followed to the letter, and coffee is stored and dry-milled under exacting conditions.
This lot is 100% Bourbon from Claudia’s farm, processed using the natural method, giving a rich chocolate and nut experience, punctuated by some soft ripe fruit, like a sweetened cherry.

Espresso Brew Guide
Data
Rest:
At least 3 weeks
Water:
Around 100 ppm
Temperature:
95°C
Pressure:
9 bar
Coffee:
17g (0.6oz)
Extraction:
30-35 seconds
Method
When brewing espresso in our shops, we have a rather simple approach. Having coffee rested for at least 3 weeks, clean water at a hardness of around 100 ppm, and a machine set to 95°C and 9 bar of pressure will help you to create balanced extractions of our omni-roasted coffees.
When roasted in this way, our coffees also have a very long shelf life. We often continue to experiment with coffees and discover more of their potential beyond 3 months from roast. We recommend a ratio of just over 1:2, our standard recipe uses 17g (0.6oz) of dry coffee to 38g (1.34oz) of espresso in the cup.
We’d like the extraction to take place in over 30 seconds and often up to around 35, but this can vary depending on many factors, including your grinder and the make up of your brewing water. Taste with a critical palate and make adjustments to your brewings.
Brewing
Espresso
Here we recommend resting your coffee for even longer, in our bars in Aarhus we try to use coffee that has been roasted more than 3 weeks ago for espresso. Espresso is also measured slightly differently, here we measure the ratio of dry coffee to the yield of espresso in the cup. For this we recommend placing a small set of scales under your cup as you brew, to measure the weight of espresso as it falls. When we brew our coffees, we recommend starting with a 1:2 ratio of dry coffee to espresso yield, and using the same rules as above to adjust grind size.

HIGH VOLUME SUBSCRIPTION
Explore with us
We’re always happy to continue our conversation with you through our webshop portal, whether it be purely practical, or discussions about this month’s coffees. We see our role as simply a middleman between you and some of the best coffees in the world, and the people who produce them. These people inspire us, and we do our utmost to share both their coffees and their stories with the people who appreciate them most.
Opening Hours
La Cabra - Graven
Graven 20
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 08:00 - 18:00
Sun: 09:00 - 17:00
La Cabra - Bakery
Borggade 4F
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 07:00 - 18:00
Sun: 07:00 - 17:00
La Cabra - New York
152 2nd Ave
New York
United States
Opening Hours:
Mon - Sun: 08:00 - 18:00
La Cabra - Bangkok
813 Charoen Krung Rd, Talat Noi, Samphanthawong
Bangkok 10100
Thailand
Opening Hours:
Mon - Fri: 08:00 - 17:00
Sat - Sun: 09:00 - 18:00
Graven 20
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 08:00 - 18:00
Sun: 09:00 - 17:00
Borggade 4F
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 07:00 - 18:00
Sun: 07:00 - 17:00
152 2nd Ave
New York
United States
Opening Hours:
Mon - Sun: 08:00 - 18:00
813 Charoen Krung Rd, Talat Noi, Samphanthawong
Bangkok 10100
Thailand
Opening Hours:
Mon - Fri: 08:00 - 17:00
Sat - Sun: 09:00 - 18:00
Contact
Webshop
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Please write us in the chat.
Wholesale
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Please write us in the chat.
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?