20°C
drum · coldRoast is a temperature, not a vibe.
Every bag says the number it was dropped at.Twelve-kilo drum, gas, a probe in the bean mass. Three drop temperatures, printed on the front. Nothing called "medium".
Order a bagEvery bag says the number it was dropped at.Twelve-kilo drum, gas, a probe in the bean mass. Three drop temperatures, printed on the front. Nothing called "medium".
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Bright, acidic, tea-like body. For the pour-over. Two of our five beans are roasted here.
Sweetness fully developed, acidity held. Works in every brewer. Most of what we sell.
Oils just surfacing. Bitter-sweet, heavy. For espresso and milk. We stop before the smoke does the roasting.
Not "roasted fresh". A date. Not "medium". A temperature. If you know those two things you know more about the coffee than most tasting notes will tell you.
We buy from four farms and one co-operative, the same ones each year where the crop allows. Every bean is roasted at the temperature it tasted best at on the sample roaster, and that's the one printed on the bag.
One bag or three, every fortnight or every month. Pick a temperature and we pick the bean; or pick the bean and we'll tell you the temperature.
Cast iron drum, gas burner, built in 1994 and rebuilt by us twice. It has opinions about humidity.
Tuesday and Friday. Each one logged, curve saved, cupped the next morning.
Bean-mass temperature read every second. The curve on the screen is the curve you scrolled through above.
Railway arch, two people, one drum. Still all three.
Pick a number. We roast Tuesday, you have it Thursday. If it's wrong for you, tell us the brewer you use and we'll send a different number free.
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