FAQ
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Ten sachets, $4.50 a cup. Every one is specialty-grade: it scored 80+ on the Specialty Coffee Association's 100-point scale, a mark of quality only the top 10% or so of the world's coffee ever earns. All were roasted in small batches, ground fresh, then sealed with nitrogen to keep the air out. A pour-over of this grade at a specialty café runs $6 to $8, before tip, before the drive, before you've even found your shoes. Specialty-grade coffee for less than the cost at a specialty café, brewed wherever you already are.
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No. Instant coffee is coffee that's already been brewed, then dehydrated into powder form. Our coffee is roasted in small batch, aged to taste then ground & packaged with nitrogen. Think about the difference between scrambled eggs made from powder eggs vs. fresh eggs. The brewing happens in your cup, the moment you add water.
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All you need is hot water and a cup. That's the setup. Just rip, hook, pour and you have a cup of specialty-grade quality coffee in about three minutes. No machine, no grinder, no filters to buy, nothing to clean. It works on your kitchen counter, in a hotel room, or on a trailhead with a thermos. Specialty coffee without the costly equipments.
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Fresher than most coffee you'll open at home, and here's why: the thing that wears coffee down is oxygen, so each sachet is ground fresh at roast and nitrogen-flushed before it's sealed, which pushes that oxygen back out. That's also what makes it shelf-stable: sealed away from oxygen, the coffee stays fresh for up to 18 months, no fridge or freezer needed. A bag of beans loses a little life every time you open and reseal it. A single-serve sachet only opens once: the moment you brew it.
