Current drops
Colombia Neuva Zelandia
Ethiopia Bemen Halo Beriti
Kenya Karimikui PB
Kenya Kiangoi
Tao Socks
Tao x HAPTIC Cup
Panama Don Benjie
Colombia Villa Betulia
THE TAO APPROACH
IT WAS NEVER JUST COFFEE.
Born from the belief that the world deserves more clean, expressive coffees, Tao Coffee Roastery is dedicated to a light roasting style that lets each coffee’s terroir and character speak for themselves.
We gravitate towards floral, delicate, and nuanced brews, with a focus on clarity and transparency in the cup. But coffee is more than what’s in the cup—it’s also about curiosity, knowledge, and sharing the experience. That’s why we’re here to explore, learn, and bring our knowledge closer to the people who drink our coffee.
Jan is the founder of Tao Coffee. His experience as a barista in the Nordic countries helped shape his philosophy around roasting and brewing excellent coffee. Today, he is proud to share carefully selected coffee lots with you.
He hopes these coffees will help you appreciate the work that begins at the farms and is later polished by us, allowing us to enjoy one of the most complex and delicious drinks on the planet.
Brewing guides
Our Hand Brew Recipe
We are in love with filter coffee and believe it is probably the best way to truly taste the quality of the coffee itself.
Right now, we are using an Orea O1 Brewer with ORIGAMI Wave Filters. This combination gives us clean-tasting brews with a balanced, sweet profile and well-defined layers of flavor.
Here is our guide to an excellent pour-over, focused primarily on transparency and a fruit-to-floral flavor spectrum. It can be used with both flat-bottom and conical brewers. We are aiming for slightly lower extraction yields, around 18%.
Prepare 16 g of fairly coarsely ground coffee of your choice (700–800 microns).
You will need 250 ml of water with a total hardness of around 100 ppm, carbonate hardness of around 30 ppm, and a temperature of 92°C.
0:00 — Pour 35 ml for the first bloom.
0:30 — Pour another 35 ml for the second bloom.
1:00 — Start a long, continuous pour at a flow rate of 3 g/s.
2:00 — Finish pouring at a total of 250 ml.
Stir, let it cool, and enjoy...
Keep up with the latest drops
New coffees, brewing notes, and what’s happening at Tao — delivered occasionally, never excessively.I agree to the processing of personal data.