Ethiopia / Guji
Wolde Tera
Smallholder co-op, 2,150 m
Small, dense, almost pointed beans from three hundred and forty families. Washed, then dried slowly on raised beds. Jasmine, bergamot, white peach.
- Process
- Washed
- Variety
- Heirloom
- Roast
- Light
Specialty coffee roasters / Finnieston, Glasgow
Small batches.Slow fire.
We roast single-origin coffee every week in a fifteen kilo drum under the Finnieston arches, then post it to your door within two days. A roastery cafe to sit in, and wholesale for places that care.
Drag to stir the beans
Click to scatter them
01 / Three origins
Three origins
Colombia / Huila
El Roble Alto
Family farm, 1,780 m
Plump, even and sweet. Caturra and Castillo, picked ripe by hand and fermented for thirty-six hours. Red apple, panela, milk chocolate.
- Process
- Washed
- Variety
- Caturra
- Roast
- Medium
Brazil / Cerrado
Três Pedras
Estate, 1,100 m
Large, flat, low in acid. Dried whole in the fruit, which is how it gets its body. Hazelnut, brown sugar, dark chocolate. It loves a longer roast.
- Process
- Natural
- Variety
- Yellow Bourbon
- Roast
- Dark
01 / 03
02 / The roast
The roast
Charge / 20 to 95°C
Green
Eleven per cent water, grassy and dense. The beans drop into a hot drum and the clock starts. Everything from here is heat and time.
Drying / 95 to 150°C
Yellowing
The water leaves. The colour turns to straw and the smell to hay and fresh bread. We keep the flame low and let the middle catch up.
Maillard / 150 to 196°C
Browning
Sugars and amino acids start to brown. Chaff lifts off in flakes and the first smoke rolls out. This is where the sweetness is built.
196°C / First crack
Pop
A sound like dry twigs. Steam bursts the cell walls, the beans swell by a third and the flavour opens up. A light roast ends right here.
Development / 200 to 220°C
Develop
We stretch the time after first crack. Too short and the cup is sour, too long and it goes flat. Medium roasts live in this window.
224°C / Second crack
Dark
Quick, quiet crackles. Oils reach the surface and the smoke turns sweet and bitter. Past this point, the origin is mostly gone.
20°C
- Stage
- Green
- Time
- 00:00
- Rate
- 34°/min
Drop it at
01 / 06
03 / In the cup
In the cup
Ninety-four degrees / 0:30
Bloom
Just off the boil, a gooseneck kettle and a slow first pour. The coffee breathes out its gas and the bed rises like bread.
Slow circles / 2:45
Pour
Thin spirals, never touching the paper. The stream finds the middle of the cup and every drop sends a ripple to the rim.
Lift the cone / 3:10
Taste
Red apple, caramel, milk chocolate. Round and sweet, with a clean finish.
01 / 03
04 / Dial it in
Your cup,
your call.
Choose where the roast stops and how fine we grind it. The cup, the stream and the pile of grounds change as you go.
Roast
Medium-fine, like table salt
- Brew time
- 3:05
- Strength
- 1.38%
- Water
- 94°C
05 / The small print
Fresh is a number.
- Roasts a week
- 0
- every batch cupped before it ships
- Kilos a batch
- 0kg
- never more than the drum can tumble
- Usual drop
- 0°C
- a medium roast, give or take a minute
- Days off roast
- 0days
- when it leaves Finnieston in the post
Roastery cafe open Wednesday to Sunday, eight till four. Wholesale for cafes and offices: hello@emberandoak.example
06 / Subscribe
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Fresh coffee on the day you want it. Skip, swap or stop whenever you like.
Thank you. We will roast your first bag on Thursday and write to you when it is on its way.