BOY Coffee is a blend of coffees from Brazil and Ethiopia, designed to balance rich sweetness with a little brightness in the cup. Expect notes of dark milk chocolate and blackberry, giving it a smooth, rounded profile with just enough fruit to keep things interesting.

For the best cup, start with freshly ground coffee and filtered water and adjust your grind depending on your brew method:

• Drip or Pour-over - Start with a medium grind and a 1:16 ratio — about 20g of coffee to 320g of filtered water. Use water around 195–200°F and aim for a total brew time of roughly 3–4 minutes. If you want a slightly stronger, richer cup, bring the ratio closer to 1:15.
• For Espresso - Use a fine grind — much finer than drip, with a texture close to fine sand. A good starting point is 18g of coffee in, yielding around 36g of espresso out in 25–30 seconds. From there, adjust the grind finer if the shot runs too fast, or coarser if it runs too slow.

The goal is to bring out the chocolate first, with the blackberry showing up as a softer, fruit-forward finish.

Fresh coffee, filtered water, the right grind, and a little consistency will do most of the work.

Bet On Yourself. Brew accordingly.