Roastery
Two roast days, fifteen kilos at a time.
The roaster sits in the corner of the cafe. You can watch every batch from the bar on Tuesday and Friday mornings.
01Green
Sorted by hand
Every sack is opened, weighed and sorted on the table before roasting. Broken and dark beans come out.
02Drum
A profile for every lot
Each coffee has its own written profile: charge temperature, time to first crack and drop. We change it only after cupping.
03Cooling
Out in four minutes
The beans drop into the cooling tray and are stirred until they are cold, so they stop roasting at exactly the right point.
04Cupping
Tasted the next morning
A sample from every batch is cupped before it is bagged. If it is not right, it stays off the shelf.
Roast log
Written down, batch by batch.
Every batch goes into the log: weight in, time to drop and how much water the beans lost. When a coffee tastes different, the log tells us why.
| Lot | Coffee | Batch | Drop | Loss |
|---|---|---|---|---|
| 041 | Finca La Loma | 12 kg | 9:40 | 13.2 % |
| 039 | Gakenke | 15 kg | 10:05 | 13.8 % |
| 038 | Sitio Boa Vista | 15 kg | 11:20 | 15.1 % |
| 037 | Guji Hambela | 10 kg | 9:55 | 13.5 % |
The people
Behind the counter
Founder and head roaster
Tomas Bastide
Started roasting in a garage in 2016 and still does every Tuesday batch himself.
Bar lead
Wren Okafor
Runs the cafe, writes the weekly filter list and trains every new barista.
Wholesale and training
Ilka Brandt
Looks after our cafes and offices, and sets up every grinder we deliver.
Every Saturday
Open cupping, Saturdays at 10:00
Taste this week's coffees side by side with the roaster. Free, eight places, booked by message.
Ask for a place