Brew Guide

Each guide is written specifically for its blend's roast profile, flavour character, and how it behaves under different brewing conditions. The parameters aren't generic defaults — they are starting points calibrated to get the best out of each particular coffee.

Coffee is iterative. Use the guides as your foundation and adjust from there. If your cup tastes bitter, grind coarser or lower the water temperature. If it tastes flat or watery, grind finer or extend your brew time.

All ratios are given as coffee: Add water by weight. A kitchen scale is the single best investment you can make for consistently great home brewing.

Grind reference

Maka blend

Medium-dark roast

Rich, chocolatey and beautifully milk-friendly

Barista Tip: The Maka Blend is built for milk.  Pull a slightly shorter shot (1:1:8 ratio) for a flat white, and you will get a dense, caramel-sweet espresso that sings through steamed milk.

Ukarai blend

Medium-dark roast

Bold and distinctive, crafted for coffee drinkers who want something a little different.

Barista Tip: 

Wadhlu blend

Dark roast

A luxurious dark roast — four specialty coffees blended for depth, boldness and intensity.

Barista Tip: Dark roasts extract faster than lighter ones — think of it like a well-worn path, easier to move through. Lower your water temperature slightly (to 91°C) and keep the extraction time shorter to preserve sweetness and avoid harsh bitterness.

Kutha blend

Medium roast

A classic, balanced blend, one of Marnka & Co.'s most long-standing and beloved.

Barista Tip: 

Waangara blend

Medium roast

A classic, balanced blend, one of Marnka & Co.'s most long-standing and beloved.