Purchase through subscribe to get 5% off or more in your order, depending on and elevate your coffee experience.
Be the first to access competition-winning coffees, pre-order for seasonal releases, and receive exclusive gifts and samples.
Edwin Tascon. Semifinalist World Barista Championship (2023). Colombian Barista Champion (2022-2024).
Around the world, barista champions spend months searching for coffees that stand out from the crowd: coffees with remarkable complexity and character. These are the coffees that help them tell a story on the competition stage, impressing judges through unique sensory experiences.
Many of these award-winning coffees begin their journey in Colombia. At Roast a Bean, we bring that championship standard straight to your cup. Exceptional varieties, masterfully selected by barista champions for championships.
With more than 10 years of experience in yachting, we understand the logistics, discretion and high standards required to deliver an exceptional guest experience.
From personalised training to brewing procedures and equipment selection we’ve got your crew covered.
Great coffee isn’t luck — it’s a handful of variables working in harmony. In this guide we’ll walk you through the methods we brew with every day, from the clean, bright cup of a V60 to the rich intensity of espresso. Every recipe here is a tested starting point, dialled in by our team and ready for you to make your own. Grab your beans, your scale, and a little patience — let’s extract something worth sharing.
Iced coffee done right isn’t just espresso over ice — it’s brewed onto ice, locking in the aroma the moment it’s extracted. The result is a cup that’s crisp, sweet, and never watered down. Brew hot, chill instantly, and let those bright, fruity notes shine through every sip.
The V60 is where clarity lives. Its cone shape and spiral ridges give you full control over the pour, drawing out delicate, layered flavours other methods can hide. Pour slowly, pour steady, and let the coffee tell you exactly what it’s made of.
Espresso is coffee at its most concentrated — intense, syrupy and full of body. It’s the foundation of every milk-based drink and a craft in its own right. Nail your dose, your grind and your timing, and you’ll pull a shot that’s balanced, sweet and crowned with a rich golden crema.
The cappuccino is balance in a cup: a bold espresso base, silky steamed milk and a thick, velvety layer of foam in equal harmony. It’s where technique meets texture — get the milk right and you’ll taste sweetness and warmth in every sip, with latte art as the finishing touch.
25 – 30 seconds
(espresso base)
Fine
18 g
36 g espresso + 120 g steamed milk
(≈1:1:1 espresso · milk · foam)