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The roast scale
Five levels. We print the number on every bag.
Most roasters say light, medium or dark and leave you to guess. Every coffee here carries its level out of five, and the photograph on the card is the actual bean at that roast.
01
Light
Floral and tea-like. Highest acidity. Filter brewers only — it will taste sour as espresso.
02
Light-medium
Fruit-forward with sugar underneath. Still a filter coffee, but more forgiving.
03
Medium
The balance point. Works on every brewer we list, which is why it is where beginners should start.
04
Medium-dark
Nutty and heavy, low acidity. This is the range that survives milk.
05
Dark
Cedar, cocoa, smoke. Very low acidity, very full body. Deliberately divisive.
Shop by origin
Three growing regions.
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Brew guide
Four brewers. Four sets of numbers.
Pour-over
1:16 · medium-fine · 94°C · 2:45
60 g of coffee per litre of water. Bloom with twice the coffee weight for 30 seconds, then pour in two even stages. This is the method the light roasts are roasted for.
Espresso
1:2 · fine · 93°C · 27–30s
18 g in, 36 g out, in under half a minute. If it runs faster than 25 seconds grind finer; slower than 33 and it will taste bitter and dry.
French press
1:15 · coarse · 92°C · 4:00
66 g per litre, steeped four minutes, then break the crust and skim before plunging. Coarse grind or you will drink silt.
Moka pot
1:10 · medium-fine · pre-boiled · 5:00
Fill the base with already-hot water so the coffee is not cooked on the way up. Take it off the heat the moment it starts to hiss.
Ground for your
brewer, not ours.
Subscription
Coffee that arrives the week it was roasted.
Save 15%, every order
Applied automatically. No first-order-only trick that quietly disappears on the second bag.
Pick your interval
Every one, two, three or four weeks. Change it, skip a delivery or pause entirely from your account.
Roasted the day it ships
Subscription bags are roasted on the ship date, not pulled from stock. That is the whole reason to subscribe.
Cancel whenever
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Roasted to order
Nothing sits in a warehouse waiting for an order
48 hours
From roast drum to courier
Origin printed
Producer, altitude, process and varietal on every bag
Free over $40
Standard shipping, anywhere domestic
Verified buyers
What people said after the first bag.
“First roaster that told me the altitude and the process without me having to email and ask. The Guji tastes exactly like the notes say.”
Marcus L.
Ethiopia Guji
“Ordered Tuesday, roasted Wednesday, drinking it Friday. You can genuinely taste the difference against supermarket beans.”
Priya N.
House Espresso
“The brew guide numbers actually work. 18 in, 36 out, 28 seconds — dialled in on the second shot.”
Tom R.
House Espresso
“I do not like acidic coffee and the roast scale let me avoid it without guessing. Went straight to the Sumatra.”
Aisha K.
Sumatra Gayo
Before you order
The practical answers.
Whole bean by default, because coffee goes stale within about fifteen minutes of grinding. If you have no grinder, pick your brewer at checkout and we grind to match it.
We roast to order. Your bag is roasted after you buy it and leaves within 48 hours — the roast date is printed on it, not a best-before two years out.
The Colombia Huila. Roast level 3, works on every brewer, and forgiving if your grinder is inconsistent.
Blending is how a roaster hides a weak harvest. We blend once, for espresso, where shot-to-shot consistency genuinely matters more than origin character.
Yes — skip a single delivery, change the interval or cancel outright from your account. One click, no email required.
Crèma
Good coffee is not complicated. It is just fresh.
Single origin, roasted the week you drink it, with the numbers printed on the bag. Everything else is packaging.
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