Every Tuesday at about eleven, I walk across the courtyard and two streets over to the warehouse where Karim and Lena run Ghaf Roasters, and walk back with two boxes of beans that were roasted that morning (in August, I drive). It’s the shortest supply chain in Al Quoz, and it shapes everything we pour.
Fresh, but not too fresh
Coffee needs a few days after roasting to release carbon dioxide. Brew it too soon and the espresso is sour and foamy. We rest every batch for five to seven days, so Tuesday’s roast goes on the grinder the following Monday.
A blend built for milk
Most of what we sell is flat whites and lattes, so our house blend is built for milk: a washed coffee from Colombia for sweetness and a natural from Ethiopia for a bit of fruit. It changes slightly with each harvest, and we taste every batch together before it goes in the hopper.
- Espresso: 18 g in, 38 g out, about 28 seconds.
- Milk: steamed to 60°C, never hotter.
- Filter of the week: a single origin Lena picks for us.
If a batch isn’t right, I can walk round and tell them. Try doing that with a pallet from abroad.
Take it home
We sell the house blend in 250 g bags on the counter and in our shop, as beans or ground for a French press or a moka pot. Ask us for a grind and we’ll do it there and then.
