Questions

Because we would rather do two things slowly than twenty in a hurry. One matcha, one coffee, and a bundle of both.

If you want bright and floral, the Yirgacheffe. If you want soft and savoury, the matcha. If you cannot decide, The Second Pair is one of each.

Choose what, how often and (for coffee) your grind. Subscriptions save 15% and you can pause, skip or cancel whenever you like. Subscriptions switch on when the shop opens.

Shipping regions and rates will be confirmed at launch. Write to hello@secondpour.cafe and we will let you know.

Yes. Matcha and coffee both contain caffeine, so plan your second cup accordingly.

The first cup is for waking up. The second is the one you actually taste. On a pour-over, the second pour is also the moment the flavour really opens up.

A bamboo whisk (chasen) gives the finest foam, but a small milk frother or a lidded jar you can shake will get you most of the way there.

We suggest starting around 70 to 80 °C, so a little off the boil. Treat it as a starting point and adjust to taste.

Of course. Whisk it with a splash of water first so it is smooth, then add warm or cold milk.

Keep the bag sealed, cool and out of the light. The fridge is fine once opened; let it come to room temperature before you open it so it stays dry.

Whole bean if you have a grinder, it stays fresh longest. Otherwise pick the method you brew with: espresso (fine), filter (medium, for pour-over and drip) or French press (coarse).

We start at about 20 g of coffee to 320 g of water for one big mug. The brewing-guide slider on this page shows a few other ratios.

At 20 g a cup, a 340 g bag makes about 17 cups. Roughly two to three weeks for one person, one cup a day.

Sealed, cool and dark. Skip the fridge for coffee: it picks up moisture and smells.

Yes. Pick it above and we will grind the Yirgacheffe to match. The matcha is always a powder.

We think so. Add a note at checkout once the shop is live.

Yes, every 4, 6 or 8 weeks. Pause, skip or cancel whenever you like.