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New to the coffee world?
In this section, we'll help you choose the perfect coffee from our wide selection.
First, choose your brewing method. Each coffee shines differently depending on how it's brewed, and some coffees are better suited than others for specific brewing methods.
Turkish coffee
Turkish coffee is ground to a very fine consistency.
Our recommended recipe is to add 3 teaspoons of coffee to 200 ml of hot water, stir well, and let it sit for a few minutes. This allows the grounds to settle and produces a rich, flavorful cup of coffee.
From our selection, we recommend the following coffees:
Jaffa blend
For those who prefer a sweeter cup of coffee.
This blend won first place in Shotim Magazine's Roasting Competition in the Turkish Coffee Blend category in both 2024 and 2025.
Brazil Cerrado
For a more classical, strong coffee with an earthy feel.
Ethiopia Dumerso Djimmah
For a classical, strong coffee with an aftertaste of spices.
Coffee for Espresso
If you have an espresso machine, a reusable capsule, or even a Flair, you're in the right place! Here, we'll help you choose the perfect coffee for your setup.
For the best results, we highly recommend using a machine with a built-in grinder or purchasing a separate grinder. Every espresso machine and every coffee requires slight adjustments to achieve the perfect espresso.
If you don't have a grinder, don't worry, our team will be happy to grind the coffee for you. We grind our espresso coffees at setting '3' on our professional Ditting grinder. If you experience any issues with the grind, don't hesitate to contact us, we're always happy to help.
If you're grinding your own coffee, we generally recommend a finer grind for lighter roasts and a slightly coarser grind for darker roasts. As a starting point, use 12 g of coffee to extract 24 ml of espresso in about 30 seconds. If that sounds too technical, simply watch how your espresso flows. Ideally, it should pour like warm honey. If it flows too quickly, the coffee will likely taste sour and watery. If it drips very slowly, the coffee may become over-extracted, resulting in an overly intense or bitter flavor.
Looking for a more classic espresso?
Here are a few of our favorite recommendations:
Brazil Cerrado
Strong with a creamy feel, earthiness, nuttiness and bitter tones.
Milano blend
Coffee-praline, sweet berries notes.
Dio Mio
Creamy, earthy and well-balanced.
Italian Espresso
Strong, bitter, creamy with a higher caffeine.
If you don't like your coffee too strong nor too sour
and you prefer nutty or chocolaty notes:
Tanzania
Cacao, nectarine, aftertaste of spices.
Santo Domingo
Well-balanced and chocolaty.
Choco-Latte
Milk chocolate and cacao nibs.
India Monsoon Malabar
Hazelnut, earthy and spices.
Nutty Jerusalem blend
Nutty, creamy and well-balanced.
You like your coffee sour and without milk?
If yes, choose among these coffees:
Sumatra Mandheling
Pomelo and hints of cacao.
Colombia Cabildo
Golden berry and apricot.
Costa Rica light roast
Lemon, lime and notes of cacao
Papua New Guinea
Rich, complex, cacao, peach.
Do you prefer your coffee to be sweet, with some gentle sourness?
Perfect, here is our selection:
Wush Wush light roast
Dark berries, apricot jamminess and molasses.
Ethiopia Diima Chelbesa
Plum and caramelized sugars.
Ethiopia Sidamo
Raspberry and cacao.
Pink Chocolate blend
Raspberry chocolate.
Coffee for Makineta
The Makineta (Moka pot) is another fun and delicious way to enjoy coffee.
Our recommendations are very similar to those for espresso machines. Here are a few of our favorite coffees for this brewing method:
Papua New Guinea
Delicious cacao vibes with aftertaste of peach.
Well-balanced with a nice sweetness.
India Monsoon Malabar
Gentle coffee with notes of hazelnut and aftertaste of spices.
Choco-Latte blend
Very chocolaty coffee with a little higher caffeine.
Dio Mio blend
For a classical strong coffee, rich in crema and caffeine.
Our Moka Pot Recipe:
1. Fill the lower chamber with hot water, just below the safety valve.
2. Fill the filter basket to the top with coffee, but do not tamp it down.
3. Assemble the Moka pot and place it on the stove over low heat.
4. Remove it from the heat just before the coffee starts to "spit" or sputter.
Coffee for pour over, Filter, V60,
Chemex, AeroPress, French Press
Each brewing method brings out different flavor notes in every coffee. Because of this, it’s difficult to judge a coffee solely based on the flavor profile described on our website.
In addition, our flavor profiles are developed and tasted using espresso machines, as this is how most of our customers enjoy our coffee when visiting our shop.
While in principle most coffees can work with any brewing method, we have a few that we highly recommend:
For more funky and fruity coffees we recomend:
Colombia Wush Wush blond roast
Green grapes, apricot and white tea.
Colombia Cabildo
Golden berry and apricot.
Kenya AA Kaiser
Rose hip, cherry and toffee.
For a more classical medium roast coffee:
Costa Rica
Chocolate with sweet and gentle notes of fruits.
Santo Domingo
Well-balanced and chocolaty.
Tanzania
Cacao, nectarine, aftertaste of spices.
For a strong dark roast:
Sumatra Mandheling dark roast
Cacao and hints of pomelo.
Papua New Guinea dark roast
Cacao, peach sweetness and clean aftertaste.
French Roast
Strong, heavy, smoky and bitter.
Coffee for cold brew
A delicious, strong cold brew is sometimes exactly what we need on a hot summer day. It’s also a great way to keep coffee fresh and enjoyable for Shabbat.
Our cold brew recipe:
100 g of coffee
600 ml of water
Brew for 24 hours in the fridge
Our favorite cold brew:
Tanzania dark roast
it creates a rich, chocolaty, and delicious cold brew.
But between us, you can also use any other dark roast to give it a fun twist and experiment with different flavors.
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