Our House

Our House: our signature seasonal blend

A well-balanced medley of milk chocolate and caramel, with just a sprinkle of roasted nuts to bring it all together.

Our House is the coffee we'd hand to anyone. Brewing at home, getting through the morning at the office, pulling shots behind the bar: it's the one you'll keep reaching for.

Coffee is seasonal, so the components in this blend shift through the year as fresh harvests arrive. Our roasting team tastes through what's landing from our producers, then picks the coffees that keep House tasting like itself: that milk chocolate sweetness, season after season. The bag in your hands is always fresh, in-season coffee. Want to know why? Read The Coffee Arrival Calendar.

Current components

• Costa Rica: Atenas, Washed
• Brazil: Nova Aliança, Pulped Natural
• Brazil: Matas de Minas, Pulped Natural
• Nicaragua: Limoncillo, Washed

Our House is forgiving. It works in espresso, AeroPress, pour-over, French press, moka pot, batch brew, and any other brewing method you throw it at! If you're new to brewing, it'll cover the odd mistake. If you're a seasoned barista, there's plenty to play with.

A blend with history

If you've been with us since the Hasbean days, you might remember this one as Jailbreak. It was a long-time favourite back then. The name has changed and the recipe moves with every season, but it still tastes like milk chocolate and caramel.

Not sure which Ozone coffee to try first? Start here.

Brew, roast, rest

Tasting notes: milk chocolate, caramel, roasted nuts

Recommended brew recipe
Dose: 17.5g
Yield: 34g
Time: 28 to 32 seconds
A starting point we like. Tweak it to your taste.

Roast
Medium-dark. We go steady through the gap between first and second crack to build sweetness, and drop it right at the end with a pop or two of second crack.

Resting
Rest it for at least 7 days after roasting before pulling it as espresso. Plenty of people like it earlier, so brew whenever you like.