Words by Mara Lind
5 min read
Most of our roasts last about ten minutes. The last ninety seconds decide almost everything about how the coffee will taste in your cup.
Around minute eight the beans start to pop, a sound a bit like popcorn. That is first crack, the moment sugars and acids begin to break down fast. We usually drop the batch between one and two minutes after it starts.
Every extra minute adds body and bitterness, but it burns off the fruit and floral notes that make a single origin worth buying. A dark roast tastes more of the roaster than of the farm.
We would rather you taste the farm. If you prefer something rounder, try our house blend, which we take a little further for milk drinks.
Roasting
Light roast
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