La Cabra

High Volume Subscription

A subscription service, aimed at the high-volume home user. Especially when brewing espresso, 250g is just not enough of a coffee to dial in and continue to enjoy great results. It can also be frustrating to really enjoy a coffee, and then run out quickly. Therefore we’re introducing a 1 kg subscription option, with a slightly different selection of coffees.

La Cabra

High Volume Subscription

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

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To more than 40 countries*

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For All Brew Methods
Whether it is immersion, percolation or espresso.

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

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.

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