How we roast

Roasting is cooking with a stopwatch. We drop green coffee into a drum at about 400 degrees and listen for first crack, the moment the beans pop like popcorn and start to taste like coffee.

Lighter roasts keep more of the fruit and the place a coffee came from. Darker roasts trade some of that for body and chocolate. Our house espresso sits in the middle, roasted a minute past first crack.

We cup every batch the next morning, side by side with the last one, and adjust the profile when the beans change with the seasons.