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  • Steeped (15x)
  • Steeped (15x)
Steeped (15x) - Image 1 Steeped (15x) - Image 2
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Steeped (15x)

NewBack in StockBestsellerBrightRoundSweet
Unlock the flavours of these delicious coffees by simply adding hot filtered water. These brew bags are ideal for home, travels or outdoor adventures without compromising on taste. The box contains 15 Steeped bags (5 bags each of 3 different coffees). In this edition, we have Cassis, The Alchemist and Milky Cake.
Flavor Profile Bright, Round, Sweet
Origin Colombia, Kenya, Rwanda
Region Cauca, Kirinyaga, Nyamasheke
Producer / Farm Produced by Rungeto Farmers Cooperative Society, Gasharu Farms, Diego Bermudez
Harvest 2026
Tasting notes Various
Altitude 1730masl, 1900masl, 2100masl
Varietal Batian (AA), Castillo, Red Bourbon, Ruiriu, SL-28, SL-34
Process Advanced Fermentation, Anaerobic Natural, Washed
Intervention Level Low – Medium – High
Weight 1kg, 250g
Roast Profile Filter

FROM ORIGIN TO CUP

Origin

Varietal

Processing

Intervention level

NOTES IN THE CUP


Notes:

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THE DAK BREW GUIDE

These are the recipes we use every day at the roastery and showroom. We keep them simple on purpose: water, ratio, grind size. The coffee does most of the work when the basics are right. Every setup is different, so treat these as a starting point. Adjust based on what you’re tasting and what your equipment gives you.

• Ratio: 1:3
• Dose: 18g in (adjust as needed for your basket)
• Yield: 54g out
• Brew time: 35 seconds (use this as a guideline rather than a strict target)
• Pressure: 6 bars if possible, otherwise 9 bars
• Temperature: 94 degrees (if possible to change the temperature)
• Pre-infusion time: 5-10 seconds (if possible)

• Ratio: 1:18 • Dose: 15g in • Yield: 270ml out • Brew time: 3:00 – 3:30 minutes • Temperature: 96 degrees • Bloom with 75g of water for 1 minute • First pour to 170g, second pour to 270g

Water is 98% of your cup, so it changes everything. Mineral content varies between cities, neighbourhoods, and even seasons depending on which reservoir is supplying the tap. If your water is hard (above 150ppm), switch to a soft bottled water around 50ppm. Too soft is always better than too hard. The difference in the cup is immediate.

Ethiopian coffees
Ethiopian beans are more brittle and produce more fines when grinding. Too much agitation during brewing pushes those fines into the filter and slows everything down. Keep agitation low. If the cup still tastes over-extracted or the drawdown stalls, grind coarser and extend the ratio or brew time slightly to compensate.

The look of a shot
Naked portafilters show you what’s happening, but what you see has no reliable connection to what you’ll taste. A messy-looking shot can taste clean, and a photogenic one can taste flat. Taste every shot, even the ones outside your parameters, and adjust from there.

Crema
Crema is gas escaping coffee under pressure. It carries very few desirable flavour compounds and can actually taste harsh. Removing it will almost always improve the cup. With light roast espresso especially, ignore the crema and focus on what’s in the liquid.

Freezing coffee
Freezing keeps coffee at peak flavour, but roasted coffee can’t be thawed and refrozen without losing quality. Vacuum-seal in single doses before freezing. When you’re ready to brew, grind it frozen. Don’t let it thaw first. Every grinder handles frozen beans without issue, and the results are often better. One dose out, the rest stays sealed.