We roast on Mondays and Thursdays and nothing in between. Customers sometimes ask why we do not roast every day, or once a fortnight like the larger roasteries.
Every day would mean smaller batches, and our roaster is at its most consistent when it is full. Once a fortnight would mean a warehouse of coffee slowly going stale while it waits for you.
Twice a week is the rhythm that keeps the drum full and the shelf young: nothing leaves here more than three days after it was roasted. It also gives the four of us three days a week to do everything else — which, it turns out, includes writing this.