Y2K Double Roasted Single Origin
Description
As part of Peter Wolff’s 40 Years in Coffee celebration, this third release takes you into the futuristic world of the 2000s.
Our Y2K coffee is a limited edition Double Roasted Colombia Red Villamaria Single origin.
Roasted, cooled, rested & roasted again to unlock next-level complexity, this vibrant single origin blend is a true celebration of innovation and craftsmanship.
Tasting Notes:
Lemon, transformed from tart to sweet through the double roasting technique
Pear, Smooth sweetness balanced with delicate acidity
Cinnamon, Warm, spiced undertones for a comforting finish
Origin & Impact:
Grown high in Colombia’s Villarazo region by a resilient community of 30 smallholder farmers, this coffee is crafted in partnership with Raw Material, a visionary social enterprise empowering producers through training and infrastructure. Each cup supports ethical sourcing and sustainable livelihoods.
Why Double Roasted?
Inspired by the early 2000s specialty coffee revolution, our founder, Peter Wolff, pioneered a unique double roasting technique. The first roast develops the bean’s internal structure, while the second refines, enhances & transforms once acidic flavours to be sweet and rich. Revealing layers of complexity single roasting alone can't get to.
Here’s a quick guide to help you work it out based on how many cups you usually drink:
1–2 cups per day → 250g per week
2–4 cups per day → 500g per week
5–9 cups per day → 1kg per week
Pickup available at Wolff Coffee Roasters
Usually ready in 2-4 days
Y2K Double Roasted Single Origin
500g / Whole Bean
Wolff Coffee Roasters
140 Gerler Road
Brisbane QLD 4011
Australia
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Coffee Brew Guides
With 40 years of experience, we've refined the science of great coffee so you don’t have to.
Our step-by-step guides simplify every method—from AeroPress to espresso—so you can master the brew and enjoy consistently better flavour.
Explore the guides below and start brewing like a pro.
Brew Ratio: 2:1
Dose: 16g — Yield: 32g — Time: 23–25 seconds
Dose: 18g — Yield: 36g — Time: 25–27 seconds
Dose: 20g — Yield: 40g — Time: 27–30 seconds
Follow these easy steps..
1. Fill the basket with medium ground coffee and flatten it.
2. Fill the water chamber with hot water up to the valve.
3. Add the coffee basket, and screw the top section back on tightly.
4. Place on the stove on medium heat.
5. When the water sputters, the coffee is ready.
Brew Ratio: 15:1
Use 70g of coffee per 1000ml of water.
Start with 30g of coffee and 500ml of water.
1. Add coarse ground coffee to the plunger and pour hot water over it.
2. Let it steep for 5 minutes without stirring.
3. Stir gently, then let it steep for another 5 minutes.
4. Attach the plunger and press gently.
5. Pour and enjoy your coffee.
Brew Ratio: 15:1
Use 60–70g of coffee per 1000ml of water.
1. For 1 cup, start with 13g of coffee and 200ml of water
2. Wet and preheat the V60 dripper and vessel, then discard the water
3. Add medium-coarse ground coffee to the pre-wet filter and bloom with water for 30 seconds
4. Pour water in small circles until you reach the desired volume
5. Let the coffee brew and draw down for about 3 to 3.5 minutes
6. Remove the V60 dripper and discard the used coffee grounds
7. Pour and enjoy your coffee
Brew ratio: 10:1
1. Use 20g of coffee per 200ml of water
2. Start with 20g of coffee and 200ml of water
3. Place the syringe into the AeroPress at position 4, then invert
4. Pre-wet the filter paper in the filter cap and set aside
5. Add coarse ground coffee to the inverted AeroPress and carefully pour in the brewing water
6. Gently stir to saturate all the coffee grounds and let it steep for 1:00 to 1:10 minutes
7. Screw on the cap, purge the air, invert the AeroPress onto a vessel, and gently plunge for 30–40 seconds
8. Serve and enjoy your coffee