Beans

good

Full chocolate-nut sweetness holds up in French press or cup brewing.

good

A thick, earthy cà phê cup is a natural fit for phin-style or press immersion.

good

Lots of body and chocolate-caramel sweetness work in immersion.

good

Medium body and a clean finish should hold in a press without turning muddy.

good

Sweet berry-chocolate profile stays clear in immersion brews.

good

Fruit and silky molasses should still show in immersion.

good

Toffee-nut sweetness should make a rounded press.

good

Medium body and honey-caramel sweetness should make a clean press.

good

Heavy molasses body should fill immersion.

good

Chocolate-almond sweetness should hold in immersion without the shop naming a brew method.

good

Honey and silky chocolate should stay sweet in immersion.

good

Heavy molasses body should fill a press or cup brew.

good

Full body and low acidity hold up in a press or cup brew.

good

Balanced body and clean finish should hold in immersion without turning muddy.

good

Balanced medium roast should make a clean press or cup brew.

good

Comforting caramel cup works as immersion.

good

Full body and molasses sweetness should work in immersion.

workable

Workable as a strong cup brew, but it is sold as an espresso blend.

workable

Berry-chocolate notes can work in a press, with less clarity than pour over.

workable

Workable as a strong cup brew, but the shop sells it for espresso.

workable

Can make a heavy cup brew, but it is sold as espresso.

workable

Fine as a dark cup brew, roast-forward.