Specialty Coffee is the term given to any coffee that achieves a score of 80 or higher out of 100 by a Specialty Coffee Association Q-Grader. Our Purple Cherry has been given a score of 87. 

How should I brew this coffee?

There is no specific way to brew our coffee so you can brew it with any method you’re familiar with! Our recommendation would be to try it as a pour-over, but if you’re looking for more guidance have a look at our brewing guide. 

Our ground coffee comes standard as an “omni-ground” which suits most filter brewing methods up to a moka pot in terms of grind size. We wouldn’t recommend using this grind size in a barista-style coffee machine as you would need a more specific grind size to suit your machine.

What if I need a specific grind size? 

Good question! We have an “espresso ground” option in our shop, and, as we’re aware that different machines work best with different grind sizes, we shall try to reach out to confirm your machine and usual consistency (on a scale of fine sand to soft powder). If you aren’t fully satisfied then please reach out to let us know. 

How do I know if I don’t have the right grind size?

If you have a barista-style machine then there are a couple of signs to let you know the grind size is too big, or too small: 

Too big: your grind size is too big if you see the water passing easily through the coffee, seemingly without resistance. This means there isn’t enough pressure being created in the portafilter as the gaps between the coffee grounds are too big. 

Too small: you’ll know your grind size is too small if you try to make a coffee and nothing comes out. The gaps between coffee grounds would be too small to let the water pass through with the appropriate amount of pressure.  

What if I’m not happy with the product?

We are confident that you will thoroughly enjoy our coffee, and we will be disappointed to hear that you don’t. Now the brand formalities are out the way, here’s the link to our complaints form. 

Most, if not all, coffee undergoes some form of fermentation. “Anaerobic” fermentation is an oxygen-free form of fermentation; the green coffee is sealed in an airtight container for up to 72 hours and undergoes a different chemical process to aerobic (with oxygen) fermentation. “Washed” coffee is coffee that has had the pulp washed off before fermentation - the opposite of washed coffee is often called “Natural”. 

How should I store my coffee?

Once you’ve opened your bag of coffee, your best option is to ensure it’s tightly sealed and kept in a cupboard or somewhere dry and temperature-stable. Keeping it out of direct sunlight is also good because it won’t heat up and cool down throughout the day. If you haven’t yet opened your coffee and would like to save it for a special occasion then keep it sealed in your freezer. 

What is the “Coffee Ritual”? 

The Imperial Jade “Coffee Ritual” is inspired by the beautiful Green Tea ceremonies of China and Japan, a practice which displays the utmost respect towards the tea and encourages one to be mindful and fully present throughout. You can read more about it on our Ritual page.