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Freshly roasted beans release carbon dioxide for days. Espresso is best between one and three weeks after roasting; filter coffee between four days and a month.
We roast on Tuesdays and Fridays and ship the same day, so most bags reach you two to five days after roasting, right as they start to taste their best.
Keep the bag closed, away from light and heat. A cupboard is better than a counter, and the freezer is not necessary for a bag you will finish in a month.
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Light, medium or dark is the label. What we actually change is time, temperature and airflow, and we change them one lot at a time.
Most bad cups are a grind problem, not a coffee problem. A short guide to dialling in a filter brew at home.
Priya visits the producers we buy from each harvest. This year it was a washed Caturra lot from the Colombian highlands.
A bag every two or four weeks, skipped when you are away, cancelled whenever you like. How it works and why we built it.
