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☕ COFFEE

You don't need a barista course. You need better beans.

0,00 € / 0,00 лв per pack
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Freshly roasted in Bulgaria

Not a "wellness" coffee. Not a "biohack." Just coffee, roasted right.

First time ordering?

Most people start with one bag, whole bean, one-time — no subscription and no perfect decision.

Start small. If you love it, you'll know exactly what to do next.

Fresh, not shelf-aged

We roast every week in small batches in Bulgaria — we don't keep coffee sitting in a warehouse for months.

It reaches you fresh, at its best — not after a long time on a shelf.

Still not sure?

That's normal — most people don't need more coffee facts, they just need a little more confidence.

Email us and we'll help you find your coffee. You don't have to choose alone.

ORIGIN STORY

Origin
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SCA Score
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Roast Level
Light Med Lt Med Med Dk Dark

Compare with other Adira coffees

☕ Choose Your Brew

Espresso

Concentrated Perfection
⏱ Time 25–30 sec
☕ Coffee 18–20 g
💧 Yield 36–40 ml
⚖️ Grind Very Fine
  1. Heat the machine 15–20 min. Flush water through the group head.
  2. Dose 18–20 g, grind very fine — like powdered sugar.
  3. Distribute evenly and tamp with ~15 kg pressure.
  4. Flush group briefly, lock in the portafilter.
  5. Extract 25–30 sec → stop at 36–40 ml.
  6. Sour = grind finer. Bitter = grind coarser.
  7. Stir the crema and enjoy!
💡 Use coffee 7–21 days from roast date for best crema.

Pour Over (V60)

Clean & Bright
⏱ Time 3:00
☕ Coffee 15 g
💧 Water 250 ml
⚖️ Grind Medium-Fine
  1. Rinse the paper filter with hot water to preheat.
  2. Add 15 g of medium-fine ground coffee.
  3. Bloom (0:00–0:30): Pour 30–40 ml, wait 30 sec.
  4. First Pour (0:30–1:15): Spiral pour to 150 ml.
  5. Second Pour (1:15–2:00): Continue to 250 ml.
  6. Drawdown (2:00–3:00): Let it drain completely.
  7. Swirl and enjoy the bright, complex flavors!
💡 Use freshly roasted coffee (up to 4 weeks) and filtered water.

French Press

Classic Immersion
⏱ Time 4:00
☕ Coffee 30 g
💧 Water 500 ml
⚖️ Grind Coarse
  1. Preheat the French Press with hot water. Discard.
  2. Add 30 g coarsely ground coffee (like breadcrumbs).
  3. (0:00): Pour 250 ml hot water halfway.
  4. (1:00): Stir with a wooden spoon to break the crust.
  5. Top up to 500 ml. Place lid without pressing.
  6. (4:00): Press the plunger slowly and evenly.
  7. Serve immediately — don't leave coffee in the press!
💡 For cleaner coffee, pour through an additional metal filter after pressing.

Drip Coffee

Everyday Classic
⏱ Time 5–6 min
☕ Coffee 30 g
💧 Water 500 ml
⚖️ Grind Medium
  1. Place a fresh paper filter in the basket.
  2. Rinse filter with hot water to remove paper taste.
  3. Add 30 g medium-ground coffee to the filter.
  4. Fill the reservoir with 500 ml fresh, filtered water.
  5. Start the machine and let it complete the full cycle.
  6. Swirl the carafe gently to mix.
  7. Pour and enjoy! Best consumed within 30 minutes.
💡 Clean your machine monthly with a vinegar cycle for best results.

AeroPress

Fast & Flavorful
⏱ Time 2:00
☕ Coffee 17 g
💧 Water 220 ml
⚖️ Grind Medium-Fine
  1. Place a paper filter in the cap, rinse with hot water.
  2. Add 17 g medium-fine ground coffee.
  3. (0:00): Pour 220 ml hot water (85–92°C) quickly.
  4. Stir 3 times, insert plunger to create vacuum seal.
  5. (1:15): Stir once, then press slowly for 30 sec.
  6. Stop when you hear the hissing sound.
  7. Push out the puck, rinse, and enjoy!
💡 Try lower temperature (80°C) for a sweeter cup with fruity coffee.

Chemex

Classic Pour Over
⏱ Time 4:00
☕ Coffee 30 g
💧 Water 500 ml
⚖️ Grind Medium-Coarse
  1. Fold filter (triple layer toward spout), rinse with hot water.
  2. Add 30 g medium-coarse ground coffee.
  3. Bloom (0:00–0:45): Pour 60–70 ml, stir gently, wait 45 sec.
  4. First Pour (0:45–1:45): Spiral pour to 300 ml.
  5. Second Pour (1:45–2:45): Continue to 500 ml.
  6. Drawdown (2:45–4:00): Let it drain, then remove filter.
  7. Swirl the Chemex and enjoy sweet, floral notes!
💡 Thick Chemex filter = cleaner coffee than V60. Grind finer for a fuller cup.

Cold Brew

Summer Refreshment
⏱ Time 12–24 hrs
☕ Coffee 100 g
💧 Water 1,000 ml
⚖️ Grind Very Coarse
  1. Grind 100 g very coarse — coarser than French Press.
  2. Add to a jar with 1,000 ml cold filtered water. Stir well.
  3. Cover and steep 12 hrs at room temp or 18–24 hrs in the fridge.
  4. Strain through a fine sieve or paper filter (strain twice for clarity).
  5. Dilute concentrate 1:1 with water or milk to taste.
  6. Serve over ice. Store concentrate up to 2 weeks in fridge.
💡 Try adding vanilla, cinnamon, or orange peel during steeping.

Moka Pot

Italian Classic
⏱ Time 4–5 min
☕ Coffee 18–20 g
💧 Water 300 ml
⚖️ Grind Medium-Fine
  1. Pre-heat 300 ml water to ~60–70°C (not boiling).
  2. Fill the bottom chamber up to the safety valve.
  3. Fill the basket with 18–20 g coffee. Level but DO NOT tamp.
  4. Screw top on tightly (use a towel — bottom is hot).
  5. Place on medium heat with lid open. Watch for coffee flow.
  6. When hissing starts and stream turns lighter — remove from heat.
  7. Stir in the upper chamber and serve immediately.
💡 Never tamp the coffee — that's the #1 cause of bitter moka pot coffee.

Cezve (Turkish Coffee)

Centuries of Tradition
⏱ Time 3–4 min
☕ Coffee 14 g
💧 Water 170 ml
⚖️ Grind Extra Fine (powder)
  1. Pour 170 ml cold, filtered water into the cezve.
  2. Add 14 g extra-fine coffee (powder). Don't stir.
  3. Place on LOWEST heat — slow heating is key. Wait 3–4 min.
  4. Watch the foam (kaimak) form and start to rise.
  5. When foam reaches the rim — lift immediately! NEVER boil.
  6. Distribute foam evenly between cups with a spoon.
  7. Pour slowly, wait 1–2 min for grounds to settle. Enjoy!
💡 Use dark roast + copper cezve. Serve with water and Turkish delight.
🚚 Shipping

We roast weekly — we ship within 24 hours. Courier delivery within 2 business days in Bulgaria. Free shipping on orders over 35 EUR.