Coffee roasted twice a week and posted the same day

Seven single origins and one espresso blend, roasted in 12 kg batches every Tuesday and Friday. Bags from 250 g, or a subscription every one, two or four weeks.

Shop coffee Start a subscription

01 Roast curve, 12 kg batch on our 15 kg drumDrag along the curve

25020015010051015200:002:004:006:008:0010:0012:00Turning point 1:20, 94°CDry end 4:35, 150°CFirst crack 8:43, 196°CSecond crack 12:25, 224°C

9:50 205.3°C

Drying 0:00
Maillard 4:35
Development 8:43

02 Bean colourAgtron 72

Close up of coffee beans, coloured to show how they look at this point of the roast

#784A2A

03 ReadingsLogged every second

Time: 9:50
Bean temperature: 205.3°C
Rate of rise: 7.9°C a minute
Phase: Development
Development: 11.4%
Weight loss: 12.6%
Bean volume: +42%

04 Tastes like

Jasmine, bergamot, white peach

Light roast. The coffee tastes of where it was grown, with bright acidity and floral notes.

05 Brew it as

Pour over

15 g coffee to 250 g water at 94°C, ready in 3:00

06 Closest coffee in the shopDrop 9:50

Hands sorting ripe red coffee cherries into a bucket

Ethiopia GujiLight, washed. 250 g $21

The coffees on this month’s roast list

Each coffee is roasted to its own drop point, from the lightest at 9:50 to the darkest at 12:00. Prices are for 250 g, and every bag carries its roast date.

All coffee and equipment

Coffees with region, process, altitude, roast, tasting notes and price for 250 g
Coffee	Process	Altitude	Roast	Tastes like	250 g
Ethiopia GujiGuji zone, Oromia	Washed	2,050 to 2,250 m	LightDrop 9:50 at 205.3°C	Jasmine, bergamot, white peach	$21
Kenya NyeriNyeri county	Washed	1,700 to 1,850 m	LightDrop 10:00 at 206.7°C	Blackcurrant, pink grapefruit, cane sugar	$23
Costa Rica TarrazuTarrazu, San Jose province	Yellow honey	1,650 to 1,800 m	Medium lightDrop 10:25 at 209.9°C	Apricot, honey, almond	$20
Colombia HuilaSouthern Huila	Washed	1,750 to 1,850 m	Medium lightDrop 10:40 at 211.8°C	Red apple, panela, milk chocolate	$19
Colombia decafTolima and Huila	Washed, sugarcane decaf	1,600 to 1,900 m	MediumDrop 11:05 at 214.8°C	Brown sugar, cocoa, orange peel	$19
Brazil CerradoCerrado Mineiro, Minas Gerais	Natural	1,050 to 1,200 m	MediumDrop 11:20 at 216.6°C	Hazelnut, cocoa, caramel	$16
Harbour espresso blendBrazil, Colombia and Sumatra	Natural, washed and wet hulled	1,050 to 1,850 m	Medium darkDrop 11:45 at 219.6°C	Dark chocolate, molasses, toasted nut	$17
Sumatra GayoGayo highlands, Aceh	Wet hulled	1,400 to 1,600 m	Medium darkDrop 12:00 at 221.3°C	Dark chocolate, cedar, clove	$18

Where the coffee is grown

Six growing regions. We buy from the same farms and washing stations every year where we can, and ship green coffee by sea. Drag the globe, or choose a region to see its coffee.

08.1 Origins and the route to the roasteryDrag to turn

Roastery

08.2 RegionsStraight line distance

Choose a region to see the coffee from it.

A subscription that runs on our roast days

Choose filter or espresso, how much and how often. We send a different coffee from the roast list each time, roasted that morning.

Subscription bags cost 10 percent less than one-off bags and delivery is free. You can skip, change or stop before 12:00 on the day before any roast.

Freshly roasted beans pouring from a metal scoop — **Fig. 4** Subscription coffee is weighed out from the cooling tray on the roast day.

09.1 Subscription calculatorPrices include tax

How each batch is roasted and checked

One roaster, one drum and two roast days a week. Every batch is logged, measured for colour and tasted before it is packed.

The roaster checking a scoop of beans from the drum under a magnifying lamp — **Fig. 1** Checking a sample from the trier under a daylight lamp, about 30 seconds before the drop.

10.1 The roastery

Roaster: 15 kg drum, gas fired
Batch: 12 kg green coffee, about 10.3 kg roasted
Roast days: Tuesday and Friday, 06:00 to 13:00
Logging: Bean and air temperature every second
Colour check: Ground sample from every batch
Cupping: Every batch, the next morning

Fig. 2 The cooling tray takes the beans from about 210 to 35°C in four minutes.

A taster lowering a cupping spoon into a white bowl of coffee — **Fig. 3** Each batch is cupped the next morning beside the batch before it.

1
Charge. Green coffee goes into the drum at 200°C. The probe reading falls to about 94°C before it turns.
2
Follow the curve. We adjust the gas so the rate of rise falls steadily to first crack at about 8:40.
3
Drop and cool. Each coffee leaves the drum at its own point, between 9:50 and 12:00.
4
Cup and pack. If a batch does not match the last one, it is not sold as that coffee.

Roast days and delivery dates

We roast on Tuesday and Friday and post the same afternoon. An order placed by 12:00 the day before goes into that roast. Most parcels arrive one to three working days later.

Order by Monday 12:00 for Tuesday’s roast, or by Thursday 12:00 for Friday’s.

11.1 The next two weeksRoast day Today