Get the most
from your bag.

Same beans, different results. Here's how to brew Laven at its best, whatever equipment you've got.

Three things matter more than the method: grind fresh right before brewing, use water just off the boil (94–96°C), and brew within the 5–21 day window after the roast date on your bag.

Pour-Over (V60 or similar)

Best for: our washed process — brings out the bright citrus notes

Bloom with 40g water for 30 seconds, then pour the rest in slow circular motions over 2 minutes. Let it fully drain before serving.

French Press

Best for: our natural process — full body carries the berry and brown sugar notes

Add grounds and water together, stir once, and let steep for 4 minutes. Press down slowly and serve immediately — don't let it sit in the press.

Moka Pot

Best for: either process — concentrated and intense, great over ice too

Use water just off the boil in the base to reduce heat exposure. Pull off the heat as soon as you hear the hissing "gurgle" — that means it's done.

Keep it fresh.

Store your beans in an airtight container, away from light and heat — not the fridge or freezer. Buy what you'll drink in 2–3 weeks rather than stockpiling; freshness fades fast once the bag is opened.