Everything we have written, newest first. Filter by topic below.
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…
We said we would publish what buying through transparent importers actually costs us, so here it is for the twelve months to June. July 2025 – June 2026 Green coffee bought 9,400 kg Average price paid over the commodity…
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…