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.

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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.

Jonathan

Brewing coffee is the first thing that I do every morning. The brewing process functions as a daily meditative practice that helps me to center myself and reminds me to appreciate the simple and harmonious aspects of life.

Mette

My first cup of coffee of the day is always in the morning. I get out of bed a bit before the rest of the family, and while I make oatmeal for the kids, I make myself a cup of coffee.

Juuso

Specialty coffee is like modern-day meditation for me. Overall it’s quality over quantity. Doing a pour over helps to slow down after a busy work day.

Espresso Brew Guide

Data

Bright and Soft

Ratio (ground coffee weight:final espresso weight out): 1:3

Brew time: 19-21 seconds

Brew temperature: 96°C

Water: 50ppm

Pressure: 6 Bar

Rich and Sweet

Ratio (ground coffee weight:final espresso weight out): 1:2.5

Brew time: 29-32 seconds

Brew temperature: 92-94°C

Water: 50ppm

Pressure: 6 Bar

Combining with milk

120ml: 13g - 32.5g

180ml: 15g - 37.5g

220ml: 18g - 45g

Method

We have two standard recipes that can highlight different attributes of our coffees on espresso, whilst still being transparent in flavour profile.

Bright and Soft

When brewing a coffee with a brighter character, often with high density, we aim for a brighter expression in the cup and more separation between flavours, while sacrificing intensity and body. We do this by using a longer ratio and higher brew temperature, but a faster brew time.

Rich and Sweet

When brewing coffees with a richer and sweeter profile, we aim to highlight this in the cup, with greater intensity of texture and flavour. This recipe is especially effective when combined with milk, where we often prefer naturally processed coffees such as our range from Brazil.

Combining with milk

In order to create a balanced milk beverage, you can vary the size of your espresso while maintaining the same ratio. For an example, for our standard cup sizes, we would suggest the following coffee doses and final espresso weights, if using the ‘rich and sweet’ recipe.

For our standard ‘medium’ milk beverage, in a 180 ml cup, we recommend the following recipe, again when combined with the ‘rich and sweet’ recipe.

15g in

37,5g out

32 seconds

~140ml steamed milk

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.

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