We roast our coffees a very specific way, and go straight for body, sweetness and depth. This means that each of the coffees work great with however method you decide to brew with, including espresso.
Roast level is tough to pinpoint since it’s subjective, but all of our coffees are roasted for drinkability, or to a medium/light level. What you can expect from a cup of Modus is big body, jammy origin flavours, and mild acidity.
The easiest way to ruin your coffee is to expose it to air. The best way to keep coffee fresh is just keep it in a sealed container, or if you’re keeping it in the bag, press out the air and use our zip-lock seal.
We’ve found that for any drip or filter brews, 2 days after roast is great. If you’re brewing on an espresso machine, we like 7+ days minimum. Coffee that’s too fresh still has some CO2, and needs to off-gas for clarity and simpler extraction.
Most probably. We really buy green coffee based on flavour and clarity. Although we don’t seek out organic or fair trade labeled coffees the ones we purchase may be. Either way we don’t label them as such since it doesn’t fit our model, and neither fair trade or organic labeled lots promote quality and farmer sustainability. In any case, all coffees we buy are from reputable producers who are paid well above actual ‘fair trade’ prices.
The best way to begin is having the right tools. On top of your brew method, make sure you have a burr grinder, reliable hot water source, and most importantly, a scale. A nice place to start is a 1 to 17 ratio of coffee to water, this is where we start.
You can definitely visit us at our Mount Pleasant shop in Vancouver. We’re located at 112 W Broadway. If you’re not in Vancouver feel free to contact us to see if there is a partner of ours nearby.