Maple Croffle
RM 39 - RM 119
Roasted today — ships within 24 hours
Number of cups
300g ≈ 20 cups
RM1.95 per cup
1kg ≈ 70 cups
RM1.70 per cup
Want to try first in a small quantity? Check out the Taster Box
Looking for a bulk order? Check out the Bulk & Office Orders
Maple Syrup | Milk Chocolate | Toffee
The first sip lands soft. Maple syrup at the front, the kind that pours slow off a stack of pancakes — sweet, warm, just a touch of woodsy depth.
Mid-cup, the milk chocolate kicks in. Smooth, creamy, exactly the chocolate note you want when there's milk involved. It's the part of the cup that makes Maple Croffle bulletproof in a flat white.
The finish is pure toffee. A clean, buttery sweetness that lingers without going sticky. No chalk, no harshness, no aftertaste — just dessert-shop toffee fading slowly.
Sweet without being syrupy. Forgiving on the palate. Built for milk drinks, but holds its own black if that's how you take it.
Roast Level: Medium
Process: Washed + natural blend across three origins
Sweetness: ★★★★★
Body: ★★★★☆
Acidity: ★★☆☆☆
Three origins, each pulling its weight.
Brazil — the milk chocolate base
Brazil brings the warm, smooth, low-acid backbone that makes Maple Croffle so easy in milk. This is the lot doing the heavy lifting when you order a flat white.
El Salvador — the toffee bridge
El Salvador adds a clean, sugary sweetness that ties the whole cup together. It's the reason the finish lands like proper toffee, not just generic sweetness.
Indonesia — the syrupy depth
Indonesia gives the cup its body. A heavier, richer mouthfeel that lets the maple note hang around instead of vanishing on the second sip.
Roasted daily, at our roastery in Kuala Lumpur. Maple Croffle is built for harmony, not contrast.
Brewing Guide
Recommended: Espresso, especially with milk
Maple Croffle was built for milk drinks. The milk chocolate body holds up beautifully under steamed milk, and the toffee finish carries through the foam without disappearing.
Espresso (recommended)
Dose: 18g | Yield: 36g | Time: 28–32 seconds | Grind: medium-fine
Pull a touch shorter than your usual blend if you want the maple note to come through. Pull a touch longer for a creamier flat white where the toffee leads.
Filter (V60 / pour-over)
Dose: 18g | Water: 250ml at 92°C | Ratio: 1:14 | Time: 2:30–3:00
Brewed clean, the maple and toffee notes split apart and you get a cup that drinks more like a dessert than coffee. Surprising in the best way.
French press
Dose: 30g | Water: 500ml at 94°C | Time: 4 minutes
The press extracts the syrupy body fully. This is Maple Croffle at its richest. Best for cold mornings.
New to home brewing? Tap below for our full Brewing Guides.
Why freshness matters more for milk drinks
When you brew Maple Croffle as espresso for a flat white, you're asking a lot from the beans. The milk is going to dilute and round out the flavours, so the espresso underneath needs to be punchy enough to push through. Stale beans don't push through. They get lost.
Fresh beans give you crema with body. Crema with body holds the milk pour. The milk pour holds the flavour. Everything starts with the roast date.
Shipping timelines
- ships within 24 hours
- Subscriptions: always free shipping, always fresh
Best window: brew Maple Croffle 7–14 days post-roast for espresso, or 14–30 days for filter and French press.
Degassing valve on every bag, the little circle near the top. It lets CO2 escape without letting oxygen in. Don't squeeze the bag to "test" the smell; you'll just push fresh air in.
Storage: airtight, cool, dark. Not the fridge, not the freezer. A pantry or kitchen cabinet is perfect.
Free shipping within Peninsular Malaysia on orders over RM80.
Free shipping to Singapore via Teleport next-day delivery on orders over RM250.
Free shipping on all subscriptions, always.
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