60 Degrees started with a simple obsession: making really good coffee — the kind you remember, crave, and look forward to.

The name comes from two moments that shaped how we think about coffee.

First, the V60 brewer. Its 60-degree angle encourages even water flow and balanced extraction, helping bring out the best flavours in every cup. It’s a small detail that makes a big difference — and one we’ve always cared deeply about.

Second, 60 degrees became our unofficial catchphrase. Whenever we visited our shops and ordered coffee — especially flat whites — we always asked our baristas to steam the milk to 60 degrees. Not too hot, not too cold — just right. At that temperature, milk is naturally sweeter, smoother, and perfectly textured. Before long, “make it 60 degrees” just stuck.

Today, that same mindset runs through every part of 60 Degrees — from sourcing beautiful coffees from passionate growers, to roasting in small batches, to carefully packing every order. It’s all about doing the small things properly, because they add up to something special.

We believe great coffee isn’t rushed. It isn’t accidental. It’s thoughtful. It’s intentional. And when everything comes together just right, it’s 60 Degrees.