At Andaky, our coffee is more than just a magnificent drink; it is a direct heritage from our family farms in the lush, high-altitude mountains of Huila, Colombia, straight to your cup here in Australia. We are proud to bring the finest, high-scoring specialty beans grown by our own family, from the hands of our relatives Don Fernando, Dona Rubiela, and Senora Rubiela’s eight siblings directly to Victoria.
Through our commitment to direct family trading and 100% traceability, we know the exact soil, the specific climate, and the hands behind every harvest. We respect and protect Andaky’s bean journey from our relatives' farms in Huila so you can experience true high quality and true Colombian flavour.
Our mission to bring our coffee heritage to you is complete. Now, the final step is your brew. Please customise it, experiment, and find your perfect cup. To master the art of Andaky specialty coffee at home, you only need to understand the following three main pillars: the roast, the grind, and the brew.
Evolution of the Green Bean: Roasts (Tostado)
Because we import high-scoring Colombian beans, the roast is designed to highlight their natural, premium characteristics.
The Grind (Moler el Café)
The size dictates how water extracts the flavour of the coffee.
Caution: The wrong size leads to a bitter (over-extracted) or sour (under-extracted) cup.
Brewing Methods (Preparación)
The brewing is your choice! Aussies know good coffee, and each of these methods extracts a different personality from our Colombian beans.
Quick Brew Steps
V60: Rinse the paper filter with hot water. Add medium grind (15g coffee to 250ml water). Pour a splash of 92°C water to wet the grounds and wait 30 seconds (the bloom). Slowly pour the remaining water in outward circles.
Espresso: Tamp 18g of finely ground coffee evenly into your portafilter. Extract for 25–30 seconds to yield a rich 36–40ml shot.
Moka Pot: Fill the bottom chamber with hot water just below the safety valve. Fill the basket with fine coffee (do not tamp). Heat on medium-low until the coffee streams out pale yellow, then immediately remove from heat and close the lid.
French Press: Mix coarse coffee and hot water in the beaker. Rest the lid on top and steep for 4 minutes. Press the plunger down slowly and serve immediately.
Cold Brew: Mix 1 part coarse coffee to 8 parts room-temperature water. Steep in the fridge for 12–24 hours. Strain through a fine mesh or filter and serve over ice.
Aeropress: Wet the filter in the cap and attach. Add medium-fine coffee and hot water. Stir for 10 seconds, cap it to create a vacuum, and steep for 1 minute. Plunge smoothly for 20–30 seconds.
Andaky Tip: The perfect coffee is simply the one you enjoy the most. We invite you to experiment with our fully traceable, family-traded Huila beans until you find your signature Taza de Cafe. Happy brewing!