◢ COFFEE · 9 SKUS · ESPRESSO 25× + COLD DRIP 12× ◣
COFFEE,
PRESSED FLAT.
Six espressos at 25× concentrate. Three cold drips at 12×, slow-extracted for nine hours. Every shot sealed in nitrogen, every shot still alive a year later. Press into milk or water — done in eight seconds.
★ SERIES A · ESPRESSO 25× ★
Six espresso capsules.
"Concentration" in coffee = water-soluble flavour compounds dissolved. Most RTDs sit at 1 Brix. @once sits at 25.
Latte
"Rich, creamy, a noticeable sweet aftertaste."
+ 300ml milk → one Latte
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Americano
"Rich and bitter with a lasting aroma."
+ 350ml water → one Americano
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Mocha
"Rich milk chocolate, sweet but not cloying."
+ 300ml milk → one Mocha
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Blood Orange
"Sunlight breaking through."
+ 350ml water → one Blood Orange Americano
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Yuan Yang
"Hong-Kong style tea-and-coffee, complex and layered."
+ 300ml milk → one Yuan Yang Latte
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Jasmine
"Coffee interwoven with fresh jasmine green tea."
+ 300ml milk → one Jasmine Latte
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★ THE METHOD ★
Nine hours of slow ice-melt.
Cold drip pulls coffee oil from the bean drop-by-drop, water released by ice melting at low temperature for nine straight hours. The cup that emerges has a clean mouthfeel, a long lingering aftertaste, and tells you exactly which farm grew the bean.
★ SERIES B · COLD DRIP 12× ★
Three origins.
South America, Asia, Africa — three single-origin beans, three different flavor signatures, one extraction method.
Colombia
"South America. Balanced. Caramel-leaning."
+ 200ml water → one Dark Roast Cold Brew
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Yunnan
"Asia. China-grown. Earthy and rounded."
+ 200ml water → one Dark Roast Cold Brew
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Ethiopia
"Africa. Floral. Bright."
+ 200ml water → one Dark Roast Cold Brew
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