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The grind
Notes from the bench.
What we have learned from ten years of roast logs, cupping scores and burnt thumbs. Practical, occasionally opinionated, never longer than your coffee stays hot.
Your grinder matters more than your machine
The least glamorous kit on the counter makes the biggest difference in the cup. Where your money actually belongs, and what to buy at every budget.
Inside the Tuesday cupping: how a coffee earns its place
Every coffee we sell survives a blind table of eight bowls. Exactly how we score, what gets rejected, and why the spreadsheet never wins.
Our V60 recipe, and why we changed it after six years
The recipe on our tasting cards finally changed. Jess on what ten thousand brews taught us about pouring less, later.
What a 1958 roaster teaches you that a new one cannot
Marcus on drum speed, thermal mass, and why Ada's lack of software is her best feature.