Roast 001 · Brewing Guide
ROAST 001 · BREWING GUIDE
How to brew it.
Five ways to drink Roast 001. Each one suited to what 100% Robusta from 1,430 metres actually does in the cup.
Robusta at this altitude is not what most people expect. It carries more body, more caffeine, and a distinct earthiness that holds its ground in milk, under heat, and over ice. These five brews were chosen because they work with those qualities — not against them. Each card tells you what to use, how to prepare it, and what to expect.
BREW 01 · AMERICANO · HOT OR COLD · ROAST 001 · MOKA POT GRIND
Americano.
Strong at its core. Clean enough to drink straight.
Why it works with Roast 001
Robusta pulls a concentrated shot with a thick, persistent crema. Diluted with hot or cold water, it loses none of its backbone — which is exactly what an Americano requires. The earthiness of Pynursla Robusta reads as depth here, not bitterness.
What you'll need
Moka Pot (3-cup or 6-cup), filtered water, scale or measuring spoon.
Grind
RECOMMENDED: Moka Pot grind (medium-fine). Select this variant when ordering Roast 001.
Ratio
HOT AMERICANO: 1 part coffee concentrate : 7 parts hot water
COLD AMERICANO: 1 part coffee concentrate : 5 parts cold water (the ice finishes the dilution)
Brew temperature
WATER: 90–92°C
Steps
- Fill the Moka Pot's lower chamber with hot water up to the pressure valve. Starting with pre-heated water prevents the grounds from scorching on the stovetop.
- Add 14–18g of Moka Pot grind to the filter basket. Level it off — do not tamp.
- Assemble and place on medium-low heat. Remove from heat the moment you hear the first hiss of steam. Do not let it sputter.
- For hot Americano: add 100–120ml of hot water to your cup first, then pour the Moka shot over it. Water first keeps the crema intact.
- For cold Americano: pour the Moka shot directly over a full glass of ice. The ice provides the dilution. No additional water needed.
What to expect
Full-bodied, low-acid, with a chocolate and dark earth finish. The cold version softens the roast character and brings a quiet sweetness forward.
BREW 02 · MOCHA · HOT · ROAST 001 · MOKA POT GRIND
Mocha.
The one that doesn't need convincing.
Why it works with Roast 001
A mocha is coffee and chocolate — two things Robusta at altitude already hints at. The natural dark-earth and cocoa notes in Roast 001 amplify the chocolate without competing with it. You are not masking the coffee. You are completing it.
What you'll need
Moka Pot, milk (whole milk preferred; oat milk holds well), good quality dark chocolate or cocoa powder (70% cocoa minimum), small saucepan or milk frother.
Grind
RECOMMENDED: Moka Pot grind (medium-fine). Select this variant when ordering Roast 001.
Ratio
COFFEE: 1 Moka shot (40–50ml)
CHOCOLATE: 1.5 tbsp cocoa powder or melted dark chocolate
MILK: 120–150ml steamed
Brew temperature
SHOT: 90–92°C
MILK: 60–65°C — do not boil
Steps
- Brew a full Moka shot as described in the Americano guide above.
- While the coffee brews, warm your milk in a small saucepan over low heat. Do not let it boil — the sugars break and the texture suffers.
- Whisk 1.5 tbsp of cocoa powder or melted dark chocolate into the warm milk until fully dissolved.
- Pour the chocolate milk into your cup first, then add the Moka shot. Stir once.
- For a layered finish: hold the spoon just above the surface and pour the shot slowly over the back of it. The layers hold for about 30 seconds before merging.
What to expect
Thick, deeply flavoured, with the chocolate and the coffee pulling in the same direction. Not sweet unless you add sugar — which it does not require.
BREW 03 · CAPPUCCINO · HOT · ROAST 001 · WHOLE BEAN
Cappuccino.
Equal parts coffee, milk, foam. The Robusta holds its own in all three.
Why it works with Roast 001
A cappuccino is one-third espresso, one-third steamed milk, one-third foam — and the coffee has to be present enough to carry the other two. Robusta does this without effort. The high caffeine content and dense body mean the shot stays assertive through the milk. You taste the coffee first.
What you'll need
Espresso machine or Moka Pot (for a near-espresso result), burr grinder, milk frother or steam wand, whole milk (produces the most stable foam; oat milk works but requires more effort).
Grind
RECOMMENDED: Whole Bean — grind fine, immediately before brewing.
For cappuccino, the grind matters more than almost any other method. Whole Bean allows you to dial in the exact fineness your equipment needs. Target: medium-fine to fine — finer than Moka Pot grind, coarser than espresso powder.
Ratio
SHOT: 1 double shot (40–50ml)
STEAMED MILK: 60ml
FOAM: 60ml
Brew temperature
SHOT: 90–92°C
MILK: 60–65°C
Steps
- Grind whole beans immediately before brewing — fine to medium-fine.
- Pull a double shot through your espresso machine, or brew a concentrated Moka shot.
- Steam your milk to 60–65°C. The texture should resemble wet paint — glossy, no large bubbles.
- Pour the shot into the cup first.
- Hold the milk jug low and pour the steamed milk in a slow, controlled stream. Tilt the cup slightly toward you. Stop when the cup is two-thirds full.
- Spoon the remaining foam over the top to fill the cup. The foam should sit just above the rim.
What to expect
A short, structured drink. The Robusta punches through the milk clearly. Dark and earthy on the nose, smooth on the palate, with a clean finish.
BREW 04 · VIETNAMESE COLD COFFEE · COLD · ROAST 001 · FRENCH PRESS GRIND
Vietnamese cold coffee.
Patient. Heavy. Built for the heat.
Why it works with Roast 001
Vietnamese coffee was designed around Robusta — specifically for its intensity and its ability to cut through sweetened condensed milk without disappearing. Roast 001 is the right variety for this drink by definition. The altitude adds a clarity that cheaper Robusta doesn't have. The result is a glass of coffee that is hard to put down.
What you'll need
Phin filter (traditional Vietnamese drip filter), or a French Press as a practical alternative. Sweetened condensed milk (1.5–2 tbsp per glass, adjust to taste). Ice.
Grind
RECOMMENDED: French Press grind (coarse). Select this variant when ordering Roast 001.
Ratio — Phin method
COFFEE: 20–25g
WATER: 120ml at 94–96°C
CONDENSED MILK: 1.5–2 tbsp
Ratio — French Press alternative
COFFEE: 25g
WATER: 200ml at 94–96°C — steep 4 minutes, press slowly, use 120ml of the brew
CONDENSED MILK: 1.5–2 tbsp
Brew temperature
WATER: 94–96°C — slightly higher than most methods. The Robusta and coarse grind handle it.
Steps — Phin method
- Add 1.5–2 tbsp of condensed milk to the bottom of a tall glass.
- Rinse the Phin with hot water to pre-heat it, then add 20–25g of French Press grind.
- Place the press filter (inner disc) on the grounds and apply light pressure.
- Add 120ml of 94–96°C water. Place the lid on and wait. Do not agitate. The coffee will drip in 4–5 minutes. If it drips faster, the grind is too coarse. If slower, slightly coarser next time.
- Once fully dripped, stir the coffee into the condensed milk until combined.
- Pour over a full glass of ice. Drink immediately.
Steps — French Press alternative
- Add condensed milk to your glass.
- Add 25g of French Press grind to the French Press. Pour 200ml of hot water, stir once, place the lid on (plunger up), and steep for 4 minutes.
- Press slowly. Pour 120ml of the brewed coffee into the condensed milk and stir.
- Pour over ice.
What to expect
Dense, intensely sweet, deeply caffeinated. The condensed milk rounds the Robusta's edges without softening its presence. This is a slow glass — not a quick drink.
BREW 05 · AFFOGATO · HOT SHOT OVER COLD · ROAST 001 · MOKA POT GRIND OR WHOLE BEAN
Affogato.
One ingredient meets another. Neither apologises.
Why it works with Roast 001
An affogato is a hot espresso shot poured directly over a scoop of vanilla ice cream. The coffee needs to be assertive — it has to hold its character as it melts into the cold. Robusta, with its density and persistence, does exactly this. The vanilla pulls the earthiness of Roast 001 toward something almost caramel. Two ingredients. Nothing to hide behind.
What you'll need
Moka Pot or espresso machine. 1–2 scoops full-fat vanilla ice cream. A chilled bowl or wide cup.
Grind
RECOMMENDED: Moka Pot grind (medium-fine) for a close-to-espresso result without a machine, or Whole Bean if you have an espresso machine or burr grinder.
Ratio
COFFEE: 1 concentrated Moka shot (approximately 40ml — use slightly less water in the lower chamber than usual)
ICE CREAM: 1–2 scoops full-fat vanilla
Steps
- Chill your serving bowl or cup in the freezer for 10 minutes before you begin.
- Brew a Moka shot using slightly less water in the lower chamber than usual — you want concentration, not volume.
- Scoop the ice cream into the chilled bowl. Work quickly.
- Pour the hot Moka shot directly over the ice cream the moment it finishes brewing. Do not let the shot sit — it must be hot when it hits the cold.
- Serve immediately. The melt begins at once.
What to expect
The first spoonful is cold, sweet, and barely coffee. By the third, the ratio has shifted. The Robusta arrives. By the end of the glass, it is mostly coffee with cream. The progression is the point. No sugar needed. No garnish necessary.
ROAST 001 · AVAILABLE NOW
One roast. Four grinds.
All variants of Roast 001 are ground to order and packed immediately. Ground coffee begins losing complexity within days of opening. Buying to order is not a premium convenience — it is simply how fresh coffee works.
- WHOLE BEAN — Maximum freshness. Grind at home, to your specification.
- FRENCH PRESS — Coarse grind. Suited to Vietnamese cold coffee and slow-drip methods.
- MOKA POT — Medium-fine grind. The workhorse of this guide.
- COLD BREW — Extra coarse grind. Long steep, low effort, strong result.