Journal

Notes from the roastery: workflow, equipment, origins, occasional opinions.

• Why we roast on Tuesdays — How a small team ships fresh coffee every week, and why we chose Tuesday.
• Choosing a grinder for home espresso — The one piece of gear that changes what you taste, plus three picks at three price points.
• The Sidamo Guji story — How this season's natural-process Ethiopian went from Yirgacheffe to Bermondsey.

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