ROBUST SPECIALTY COFFEE
Specialty Coffee.
Roasted with purpose.
Thoughtfully selected specialty coffees, roasted to highlight clarity, sweetness and the character of each origin.
From carefully sourced beans to better everyday brewing.
FEATURED COFFEE
Current selection.
A rotating selection of specialty coffees chosen for origin, process and cup character. Explore what is currently available from ROBUST.
ABOUT ROBUST
Coffee chosen for character, not conformity.
ROBUST is a specialty coffee brand built around thoughtful selection, careful roasting and a straightforward appreciation of what makes each origin distinctive.
Our goal is simple: make excellent coffee approachable while preserving the qualities that make every lot unique.
PRECISE BREWING RECIPES
Brew by numbers.
Swipe through exact starting recipes. Adjust grind first, then taste and refine.
01
POUR-OVER
V60
Bright, clear and aromatic.
DOSE / WATER
15 g / 250 g
RATIO
1:17
GRIND
Medium-fine
TEMP
93°C
TIMING & POUR
0:00 Bloom45 g
0:45 2nd pour · to150 g
1:15 Final pour · to250 g
TOTAL · 2:30–3:00
Final tip Aim for an even drawdown; adjust grind before changing the ratio.
02
POUR-OVER
Chemex
Clean, delicate and smooth.
DOSE / WATER
42 g / 700 g
RATIO
1:17
GRIND
Medium-coarse
TEMP
96°C
TIMING & POUR
0:00 Bloom · to150 g
0:45 2nd pour · to450 g
1:45 Final pour · to700 g
TOTAL · ≈4:00
Final tip Rinse the thick Chemex filter thoroughly before brewing.
03
IMMERSION
Hario Switch
Sweet, balanced and forgiving.
DOSE / WATER
15 g / 250 g
RATIO
1:17
GRIND
Medium
TEMP
92–94°C
TIMING & SWITCH
0:00 Valve closed · bloom50 g
0:30 Valve closed · pour to250 g
2:00 Open valveDrain
TOTAL · ≈3:00
Final tip If drawdown takes much longer than one minute, grind coarser.
04
IMMERSION + PRESSURE
AeroPress
Full, sweet and versatile.
DOSE / WATER
14 g / 250 g
RATIO
1:18
GRIND
Medium-fine
TEMP
99°C
TIMING & ACTION
0:00 Pour250 g
0:05 Insert plungerCreate vacuum
2:00 Gentle swirl
2:30 Press gently≈30 sec
TOTAL · ≈3:00
Final tip Use a slow, steady press rather than forcing the plunger.
05
IMMERSION
French Press
Rich, rounded and full-bodied.
DOSE / WATER
56 g / 850 g
RATIO
1:15
GRIND
Coarse
TEMP
96°C
TIMING & ACTION
0:00 1st pour450 g
1:00 Stir crust
1:00 2nd pour · to850 g
4:00 Press & decant
TOTAL · ≈4:00
Final tip Decant immediately after pressing to avoid continued extraction.
06
PRESSURE
Espresso
Concentrated, balanced and expressive.
DOSE / WATER
18 g dose / 36 g yield
RATIO
1:2
GRIND
Fine
TEMP
93°C · 9 bar
SHOT TARGETS
0:00 Start extraction
0:25–0:30 Target beverage yield36 g
TOTAL · 25–30 sec
Final tip Dial in with grind size first while keeping dose and yield consistent.
07
HYBRID
Hoffmann Switch Hybrid
Immersion sweetness with filter clarity.
DOSE / WATER
20 g / 330 g
RATIO
1:17
GRIND
Medium
TEMP
95°C
TIMING & SWITCH
0:00 Valve closed · bloom60 g
0:45 Valve closed · pour to330 g
2:00 Gentle stir2–3 turns
2:30 Open valveDrain
TOTAL · ≈3:30
Final tip Keep agitation gentle; use grind size to control the final drawdown.
08
POUR-OVER
Kasuya 4:6
Structured, adjustable and expressive.
DOSE / WATER
20 g / 300 g
RATIO
1:15
GRIND
Medium-coarse
TEMP
92–93°C
TIMING & POUR
0:00 1st pour · to60 g
0:45 2nd pour · to120 g
1:30 3rd pour · to180 g
2:15 4th pour · to240 g
3:00 5th pour · to300 g
TOTAL · ≈3:30–3:45
Final tip Keep the first two pours at 40% total water; adjust their split to tune sweetness vs. brightness.
SWIPE OR SCROLL TO VIEW ALL RECIPES →
B2B WHOLESALE PARTNERSHIPS
Better coffee for your
business.
Freshly roasted specialty coffee with origin-specific wholesale pricing, flexible 250 g / 500 g / 1 kg packaging and dependable supply for businesses across Iraq.
CAFÉS
RESTAURANTS
HOTELS
OFFICES
RETAILERS
RESELLERS
01
Fresh supply
Small-batch coffee roasted and prepared for your ordering cycle.
02
Built for service
Coffees selected for dependable preparation and consistent cups.
03
Practical support
Guidance on coffee selection, recipes and ordering.
BREWING EQUIPMENT
Tools for better coffee at home.
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FAQ