Sideline Selection

Not every coffee makes the starting lineup. Sometimes we are trialling a new profile, tweaking a roast curve, or running a batch that does not quite match the brief, but is still far too tasty to sit on the bench.

That is where our Sideline Selection comes in.

What You Get

• Coffees that did not make the “main lineup”, but are still delicious.
• Roasted and QC’d with the same care as our hero lots.
• Always a pot luck between single origins or blends.
• All coffees roasted within twenty five days of landing in your hands, guaranteed.
• Absolutely better than anything you will pull off a supermarket shelf.

What You Do Not Get

• The choice of origin.
• The choice of roast date.
• The chance to DM us asking for “that fruity anaerobic one from last month”. It is random, that is the deal.

How to Brew It

Our Sideline roasts can land anywhere on the spectrum, sometimes leaning just a tad darker, sometimes a bit lighter. We do not do extra oily beans here. So no French, Viennese, or Italian roast territory. Ever. Sorry.

Here is a set of broad starting points to help you dial in:

• • Espresso
    • Ratio: 1:1.8 to 1:2.5, for example 18 g in to 32–45 g out.
    • Time: 25–32 seconds.
    • Notes: Start tighter for body and chocolate notes, open the ratio if it is tasting too heavy or you want more clarity.

• • Batch Brew or Percolator
    • Ratio: 1:15 to 1:17, for example 60 g coffee to 1 L water.
    • Water temperature: 92–94°C.
    • Brew time: 3:30–5:00 minutes.
    • Notes: Shorter for more acidity and brightness, longer for balance and body.

• French Press
  • Ratio: 1:14 to 1:16, for example 30 g coffee to 420–480 ml water.
  • Water temperature: 93–95°C.
  • Steep: 4:00–5:00 minutes.
  • Notes: Press earlier for livelier acidity, leave it longer if you are chasing richness.

Grind Size Tips

Because these roasts can vary, your grinder is your best mate here.

• Espresso: Go fine, not talcum powder fine. If the shot gushes, tighten the grind. If it chokes, ease it up a notch.
• Batch Brew or Percolator: Medium grind. Think beach sand you would happily walk on.
• French Press: Coarse grind. Like breadcrumbs, not gravel. If plunging feels like an arm wrestle, go coarser.

Quick Troubleshooting

• Too sour or sharp, grind finer or brew a bit longer.
• Too bitter or harsh, grind coarser or brew a bit shorter.
• Just right, you are basically a professional now.

Seeking more tips, read our blog post UAE Water and how it affects your brew. The Truth about Strong Coffee