A curated
coffee selection.
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With this unique coffee subscription, we want to continue what we have started in 2014. Ever since kicking off with our coffee-van on a small market, we want to share our excitement for transparency and quality in a modern world of coffee.
Every single cup we source and brew through selected award winning micro roasters is one that we fully stand behind.
We carefully and critically look into approaches of our roasters and especially their sourcing. We want to make sure that we never get back to an industrial world of coffee where nature and humans are mistreated by the strive for pure business. Therefore you will never find blends or espresso roast in our selection. We always look out for the very best lots we can find, crisp clean, seasonal and diverse, to open up some eyes and make sure you never again say that coffee just tastes like coffee.
After we have lost our beloved shop during the pandemic times we want to keep tōrnqvist alive by continuing our journey through this virtual space and brew some damn nice cups with you.
By becoming part of our Seasonal Subscription you will receive some of the most incredible coffees out there every single month, straight to your door. 12 Months, 24 Coffees rapped in a beautiful Packaging by our Art Director Philipp Mooren and accompanied by a rare series of printed Artworks by Vincent Schwenk.
To make sure you don’t loose time and precious grams on setting up your equipment, we will nail those brewing recipes already for you. Dialling in every lot with our experience, outmost precision and quality to guarantee some prefect cups every single day from now on.
It is our strong believe for a new chapter in coffee that drives us year after year and we are looking forward to share this new routine with you.
Linus and the team.
S-21.08
Coffee Collective
Kiangoi
Index
| Profile | Rhubarb, Raspberry, Rooibos Tea |
| Producers | Kenneth Njeru |
| Orgin | Kirinyaga, Kenya |
| Altitude | 1800m |
| Varietals | SL 28, SL 34, Batian |
| Processing | Washed |
| Harvested | December 2020 |
| Roaster | The Coffee Collective |
| Roast Date | 9th July |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 16g |
| Grind Setting | 23 Clicks |
| Water | 250g |
| Water TDS | 75 PPM |
| Mineral Dosing | 0.2g / 1L of distilled water |
| Water Temperature | 95c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.20min |
| Extraction Yield | 19% |
Description
This is probably one of the very best Kenyan of this season.
We've tried it when visiting The CC Roastery and are blown away. Drinking a cup that taste just like a pure Rhubarb juice with a clean Raspberry sweetness and a fine floral finish of Rooibos Tea.
Manhattan Coffee Roasters
Diego Bermudez
Index
| Profile | Strawberry, Cream, Chocolate |
| Producers | Diego Bermudez |
| Orgin | El Tambo, Cauca, Colombia |
| Altitude | 1800m |
| Varietals | Castillo |
| Processing | Thermal Schock, Anaerobic |
| Harvested | March 2021 |
| Roaster | Manhattan Coffee Roasters |
| Roast Date | 7th July |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 14.5g |
| Grind Setting | 19 Clicks |
| Water | 250ml |
| Water TDS | 75PPM |
| Mineral Dosing | 0.2g / 1L distilled water |
| Water Temperature | 93c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.25min |
| Extraction Yield | 20.3% |
Description
With this we are welcoming multiple coffee champion Ben Morrow and his team in Rotterdam at Manhattan Coffee Roasters. An incredible creamy cup that will reveal its heavy strawberry notes from the thermal schock processing when you start grinding it.
One of those outstanding profiles that you will remember for quite some time, promise!
Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.
Let’s start a new routine together. Linus.
S-21.09
La Cabra
Kilimanjaro
Index
| Profile | Brown Sugar, Almond, Orange Zest |
| Producer | Aida Batlle |
| Origin | Santa Ana Volcano, El Salvador |
| Altitude | 1700m |
| Varietals | SL28, SL34, Bourbon |
| Processing | Washed |
| Harvested | March 2021 |
| Roaster | La Cabra |
| Roast Date | 23rd August |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 15g |
| Grind Setting | 22 Clicks |
| Water | 250g |
| Water TDS | 75 PPM |
| Mineral Dosing | 0.2g / 1L of distilled water |
| Water Temperature | 95c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.15min |
| Extraction Yield | 19.5% |
Description
A beautiful and rare combination of the vibrant African varietals and Central American climate and soil of El Salvador. Resulting in a unique cup that is well structured with a creamy chocolate body, nutty aromas and Orange like acidity. Produced by the first female cup of excellent winner in El Salvador Aida Batlle.
MOK
Biloya
Index
| Profile | Cream, Red Berries, White Florals |
| Producers | Biloya washing station |
| Origin | Kochere, Yirgacheffe, Ethiopia |
| Altitude | 1720m |
| Varietals | JARC |
| Processing | Anaerobic |
| Harvested | January 2021 |
| Roaster | MOK |
| Roast Date | 25th August |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 14.5g |
| Grind Setting | 22 Clicks |
| Water | 250g |
| Water TDS | 75 PPM |
| Mineral Dosing | 0.2g / 1L of distilled water |
| Water Temperature | 93c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.15min |
| Extraction Yield | 18.2% |
Description
A beautiful Ethiopian lot that Jens and his team at MOK score as a rare 90+. We are amazed on how well the anaerobic processing has ben done and added new layers of complexity and acidity while remaining its delicate floral Yirgacheffe Character.
Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.
Let’s start a new routine together. Linus.
S-21.10
Koppi
Diima Bensa
Index
| Profile | Apricot Juice , Black Tea, Lime Zest |
| Producer | 667 Smallholder Farmer |
| Origin | Abore, Sidamo, Ethiopia |
| Altitude | 2000m |
| Varietals | Heirloom |
| Processing | Natural |
| Harvested | January 2021 |
| Roaster | Koppi |
| Roast Date | 21st September |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 15.5g |
| Grind Setting | 25 Clicks |
| Water | 250g |
| Water TDS | 75 PPM |
| Mineral Dosing | 0.2g / 1L of distilled water |
| Water Temperature | 93c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.15min |
| Extraction Yield | 19.5% |
Description
A superb natural lot by the ever charming Anne & Charles in Helsingborg. Drink it side by side with the washed lot by Talormade and discover how processing effects the cup profile. Let it cool down a bit, and sip some apricot juice with a sparkling lime-like acidity.
Talor Made
Genji Chala
Index
| Profile | Jasmine, Bergamot, Green Tea, Red Apples |
| Producer | Benti Nenka washing station |
| Origin | Agaro, Jimma, Ethiopia |
| Altitude | 1930m |
| Varietals | 74110 & 74112 |
| Processing | Washed |
| Harvested | January 2021 |
| Roaster | Talor Made |
| Roast Date | 27th September |
Brew
| Filter | Modified Kalita Wave Dripper 155 |
| Coffee | 14.5g |
| Grind Setting | 20 Clicks |
| Water | 250g |
| Water TDS | 75 PPM |
| Mineral Dosing | 0.2g / 1L of distilled water |
| Water Temperature | 93c |
| First Pulse | 0s → 30g |
| Second Pulse | 30s → 120g |
| Third Pulse | 50s → 190g |
| Fourth Pulse | 1.20min → 250g |
| Total Time | 2.40min |
| Extraction Yield | 21% |
Description
Finally, our very first coffee from Talor and her Team in Oslo.
Terrific colourful Donuts and some of the best coffees in the scene. This washed Ethiopian is a perfect example of a high quality lot that has been roasted on point. Throudgh the washed processed soft floral notes are revealed that remind of jasmine flowers, a tea like body and a sweet red apple-like acidity.
Every month we will pick the best coffees we can find from award winning micro roasters. Selecting every lot with the strongest focus on quality, transparency and diversity. To round it off, we will add the perfect minerals for your water and nail those brewing recipes for you.
Let’s start a new routine together. Linus.