Journal
Why we roast on Tuesdays
Every bag we sell is roasted on a Tuesday. It is not a marketing line; it is how a small roastery stays fresh and keeps waste low.
One roast day, one plan
Orders that arrive by Monday night decide what we roast. We weigh out the green coffee, roast in batches of 12 kg and cup a sample from every batch the same afternoon.
Resting before shipping
Coffee releases carbon dioxide for days after roasting. A day of rest makes filter coffee brew more evenly, so most orders leave on Wednesday and arrive by Thursday or Friday.
Less waste
Roasting to order means we rarely have old stock. Anything left over goes to our cafe, where it is used within the week.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Brazil Cerrado: milk chocolate, hazelnut, brown sugar
- Ethiopia Yirgacheffe: jasmine, bergamot, lemon
- Kenya Nyeri: blackcurrant, grapefruit, brown sugar
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.