About the service
I roast coffee in small batches, and every order starts with the green bean rather than with the drum. I go through the lot by hand, look at screen size and evenness, pull out the defective beans, and only then put on a sample. The sample is two hundred grams: it rests for a day, and then I brew it blind next to the previous profile and listen to what the lot is willing to give. The main run goes on only after the sample matches what we agreed on. One extra day spent on a sample is far cheaper than a whole order roasted one shade too far.
The profile is the work itself. A lighter roast keeps the acidity alive and the body light, so berry, citrus and floral tones stay in front and the origin of the bean is audible in the cup. A darker roast trades that brightness for weight and density: cocoa, nut, a long finish, but the delicate notes are gone. Between them lies the whole scale, and I steer it by the first crack. What happens after that crack is called development, and the minutes of it decide how much sweetness you get and how much scorched edge comes with it. After the drop the beans go straight onto a cooling tray with forced air, because a bean left to cool on its own keeps roasting in its own heat.
Fresh coffee has to breathe out. I let the beans degas for two to three days before anything is ground: while carbon dioxide is still escaping, water is pushed away from the particles in the brew and the cup reads thin and sour. I never grind ahead of time either, because ground coffee loses its aromatics in minutes. Grinding is done on the day of shipping and matched to the method you name: fine for espresso, medium for pour over, coarse for a French press, powder for Turkish, a separate setting for a moka pot. Every bag carries the roast date, the composition and country of origin of the beans, and the storage terms: dry and dark, room temperature, tightly closed, no refrigerator and no decanting into clear jars that stand in the light. The one-way valve lets the gas out and keeps oxygen from coming back in.
A word on fire safety, since roasting is work with an open heat source. The roaster runs under an extraction hood with its own duct, and the chaff is raked out of the cyclone after every batch and doused with water instead of piling up in a bin: dry silverskin smoulders unnoticed and is the usual cause of a roastery fire. The minimum batch is three kilograms of green coffee per profile, and the lead time is five to ten working days from the moment the sample is approved.
What is included:
— selection of a green lot to your brief and hand sorting before the roast
— a sample roast and cupping before the main run
— tasting notes on acidity, body and descriptors in plain language
— two profile variants to choose from, lighter and darker
— whole bean or a grind matched to your brewing method
— valve bags labelled with roast date, composition, origin and storage terms
The profile is the work itself. A lighter roast keeps the acidity alive and the body light, so berry, citrus and floral tones stay in front and the origin of the bean is audible in the cup. A darker roast trades that brightness for weight and density: cocoa, nut, a long finish, but the delicate notes are gone. Between them lies the whole scale, and I steer it by the first crack. What happens after that crack is called development, and the minutes of it decide how much sweetness you get and how much scorched edge comes with it. After the drop the beans go straight onto a cooling tray with forced air, because a bean left to cool on its own keeps roasting in its own heat.
Fresh coffee has to breathe out. I let the beans degas for two to three days before anything is ground: while carbon dioxide is still escaping, water is pushed away from the particles in the brew and the cup reads thin and sour. I never grind ahead of time either, because ground coffee loses its aromatics in minutes. Grinding is done on the day of shipping and matched to the method you name: fine for espresso, medium for pour over, coarse for a French press, powder for Turkish, a separate setting for a moka pot. Every bag carries the roast date, the composition and country of origin of the beans, and the storage terms: dry and dark, room temperature, tightly closed, no refrigerator and no decanting into clear jars that stand in the light. The one-way valve lets the gas out and keeps oxygen from coming back in.
A word on fire safety, since roasting is work with an open heat source. The roaster runs under an extraction hood with its own duct, and the chaff is raked out of the cyclone after every batch and doused with water instead of piling up in a bin: dry silverskin smoulders unnoticed and is the usual cause of a roastery fire. The minimum batch is three kilograms of green coffee per profile, and the lead time is five to ten working days from the moment the sample is approved.
What is included:
— selection of a green lot to your brief and hand sorting before the roast
— a sample roast and cupping before the main run
— tasting notes on acidity, body and descriptors in plain language
— two profile variants to choose from, lighter and darker
— whole bean or a grind matched to your brewing method
— valve bags labelled with roast date, composition, origin and storage terms
