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spice up your coffee experience!

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Coffee Bag

Super convenient and easy. Brew a cup of healthy and tasty black coffee without coffee gear.

Pour, bounce, steep- anyone, anytime, anywhere!
coffee bag recipe

Tastes Better Drip Bag Coffee

Brewing with coffee bag is not something new. In the Nanyang Coffee tradition, some coffee manufacturers pack Kopi-O (Robusta coffee wok-roasted with sugar and margarine or butter) in coffee filter bags for Kopi lovers to brew at home. As such, Kopi-O lovers just need to steep and remove the coffee bag with a spoon. Compared to the Japanese-style drip bag coffee, the coffee bag is easier to brew and gives a less acidic cup with fuller body (more ‘gao’).

Bean Rock Coffee Specialty Coffee Bag is an improved and healthier version of the traditional Kopi-O Coffee Bag. Instead of dark roast Robusta, we use Arabica beans of specialty grade, so you’ll get to taste a flavourful and naturally sweet coffee. Absolutely no additives added or needed! At the same time, the attached string makes the whole brewing process super clean and convenient. This is also the most important feature, because you’ll need the string to bounce!

Get bouncy with coffee bag

Toys you need

Coffee bag brewing tips

  • Use a sturdy mug that can hold at least 250ml of liquid, to prevent spilling when you bounce and steep the coffee bag.
  • Brew with hot water just off the boil for the maximum extraction.
  • Adjust the bouncing amount and steeping duration according to taste preference: Bounce more for a thicker body, or bounce less for a tea-like mouthfeel.
  • Bouncing is necessary to agitate the coffee grounds. Steeping without bouncing will result in a weak and hollow brew.
  • The bouncy method is one of the many brewing ways to give a nice cup of coffee. There are other ways to get a good brew too. For example, stir and squeeze with a spoon, add fresh milk or concentrated milk etc. Feel free to experiment and have fun!

How to play

Step 1: Pour

Pour 180ml of hot water just off the boil. Let water saturate the coffee grounds in the coffee bag for 1 minute.

coffee bag brew step 1 pour 180g hot water

Step 2: Bounce & Steep

At 1:00, bounce the coffee bag up and down for approximately 80 times.

  • For a tea-like mouthfeel, bounce about 60x and remove the coffee bag at 5-minute mark.
  • For a thicker body (more ‘gao’), bounce as much as you like for 5 minutes and steep the coffee for a longer duration. But cap the total brew time at 10 minutes to minimise astringency.

Enjoy the coffee aroma as you brew!


Alternatively, you can also cover your mug with a lid to retain more heat, then set it aside to do your work. 

coffee bag brew step 2 bounce and steep

Step 3: Remove & Serve

At 5:00, remove coffee bag from the mug. Serve as is.


Smell, slurp, enjoy!

enjoy your brew with zen coffee bag

Brew better with fresh coffee.


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some Parisian accordion music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!