One machine, one room.
Small batches, roasted in the room you can stand in. This is the part a stockist cannot copy.
We roast in Abu Dhabi, in batches sized to the week in front of us. Green is weighed the night before, the machine is up to temperature by six, and by early afternoon the bags are sealed and on the shelf.
Nothing is roasted to sit. We roast against the week we can see: what the bar is pouring, what the shop is selling, what is already in transit, which is why a lot occasionally goes off the site for six days rather than staying up and getting stale.
A roast day, in order
The cupping table
Every lot, tasted again
- The night before
Green weighed and blended, machine cleaned
- 06:00
First batch, filter curves
- 11:00
Espresso curves
- 14:00
Degassing and sealing
- The next morning
On the shelf, on the bar, and out for delivery
- Every week
Cupping table, every lot tasted again
What the meter on each bag means
- 1–2
Filter lots. Acidity forward, the fruit in front. Most of the Ethiopias.
- 3
The middle. Works either way, forgiving of a rough grind.
- 4–5
Espresso and milk. Brazil, the Indonesian, the decaf.