Why we roast only twice a week
Coffee needs a few days to rest. Roasting on Tuesday and Friday keeps every bag between four and twenty days old.
People are often surprised that we do not roast every day. The roaster is right there behind the counter, after all.
Coffee needs to rest
Freshly roasted coffee is full of gas. Brew it the same day and the water struggles to get through the grounds, so the cup tastes thin and sharp. Most coffees are at their best between four and twenty days after roasting.
Roasting on Tuesday and Friday means every bag on the shelf sits inside that window. The date on the label is the day it came out of the drum, never the day it was packed.
Smaller batches, more attention
Two roast days also mean we can give each lot its own profile and taste every batch the next morning. If something is off, the bags stay behind the counter.
Written at the roastery, Parchment Coffee Roasters