Journal

Notes from the roastery

A gooseneck kettle pours a thin stream of water onto a bed of coffee in a dark ceramic dripper set over a glass carafe.

August 1, 2026

How Long to Wait Before You Brew

Fresh off the roaster is not the same as ready. What coffee is doing in the days after a roast, when each brewing method tastes its best, and where the window closes.

A close macro photograph of roasted coffee beans filling the frame, showing the range of browns within a single batch.

July 26, 2026

Reading a Roast: Agtron and Development

The two numbers that actually describe a roast: what Agtron measures, what development percentage means, and why 'medium roast' isn't a measurement.

The front of a small drum roaster: the bean chute with its wooden handle, the trier, and the empty cooling tray below.

July 26, 2026

What a 1.5 kg Roaster Can Do That a Big One Can't

Our entire roastery fits on a benchtop. That's not a limitation we're working around. It's the reason the coffee tastes the way it does.

Coffee sample bags stacked together, each with a printed label reading Sample Type, Date and Prepared by, filled in by hand.

July 26, 2026

Why Every Bag Has a Batch Number

Most coffee tells you where it's from. Ours also tells you exactly how it was roasted: batch number, roast date, Agtron score, and a full roast record online. Here's why.