Blog

Notes from the roastery

Every week we write a short piece about whatever is in the roaster: a new Arabica batch, a brewing method few people try, or a morning worth remembering at the café. Nothing here is written to sell — just the notes of people who work with coffee.

Three sections

• Coffee — beans, growing regions, harvest and tasting.
• Brewing — phin, pour-over, espresso, ratios and gear.
• Stories — growers, roasters and small mornings at the café.

If you only have five minutes, read the newest post. If you are looking for a recipe, the Brewing section covers everything from phin to pour-over.