The Journal
Notes from the bench
Roast method, sourcing field reports, and dial-in guides — everything we learn at the roastery, logged in the open.
Reading a Roast Curve: How Data Shapes Every Batch
A roast curve is a spec sheet you can taste. Here is how we read charge temperature, first crack, and development time to pull sweetness out of a bean without ever scorching it.
By Ketut Wirawan
Why We Roast Indonesian: The Case for Kintamani, Toraja & Mandailing
Most specialty roasters chase the same East African lots. We went the other direction — deep into the Indonesian archipelago — and it is the best decision we ever made.
By Sari Dewanti
Dialing Espresso for a Busy Bar
The recipe that wins on a quiet cupping table and the one that survives a Saturday rush are rarely the same. Here is how we set up a wholesale bar to stay consistent under pressure.
By Marcus Vidal
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