Meridian Coffee Roasters
Short essays on sourcing, roasting and brewing — written between roast days by the four of us who run the place.
For three years every bag we sold said something like blackcurrant, cacao nib, a long jasmine finish . Customers kept telling us, politely, that they could not taste any of it. They were right, and it was our fault. A ta…
Our Colombian coffee does not come from one farm. It comes from fourteen smallholdings around La Plata, none larger than four hectares, that deliver their cherry to a shared wet mill. That arrangement is common, and it i…
Every roasting course teaches the first crack as a milestone: the moment the beans pop, the roast is "developing", and a timer starts. We used to treat it as a signal to act. It is better understood as a consequence. The…
A filter coffee is about 98.6% water. Berlin tap water is hard — around 18 °dH — and it flattens exactly the delicate, acidic coffees people pay extra for. You do not need a lab to fix this. A jug filter takes the hardne…