The Journal

Notes on origin, roasting, and the pursuit of the perfect cup.

Roasting Process
Origins • Oct 12

The Science of the Maillard Reaction in Coffee Roasting

It's the precise moment when the beans transform. The sugars caramelize, the amino acids react, and the hundreds of aromatic compounds that define your morning cup are born. We spent three weeks adjusting our exhaust temperatures to perfect this reaction.

The drum roaster hits 380 degrees Fahrenheit, marking the onset of first crack. Moisture inside the cellular structure of the bean violently expands, creating an audial signature that our master roasters listen for with almost obsessive dedication. This acoustic cue informs our dropping temperature, locking in the brightness without allowing bitter distillates to develop.

Every batch behaves differently. Humidity, ambient temperature, and barometric pressure inside the roastery mean that profiling relies on sensory feedback as much as our digital logging softwares. The art lies within the tension of precise science and intuitive craft.

Travel • Sep 28

Sourcing at 2,000 Meters: Dispatches from Colombia

The air is thin, but the soil is rich. Our latest buying trip took us far past the paved roads of Antioquia to meet the farmers growing the gesha varietals that will make up our winter exclusive release. It is a labor of intense generational love.

Navigating the dirt switchbacks of the Andes required four-wheel drive and a tremendous amount of patience. When we finally arrived at Finca El Paraiso, the clouds were literally rolling through the drying beds. The farmers here employ a specialized double anaerobic fermentation process, sealing the cherry in massive barrels for 72 hours before depulping.

This meticulous process requires unparalleled sanitation. The slightest introduction of the wrong microbial flora can taint an entire seasonal harvest, rendering months of agricultural labor entirely void. We spent two weeks cupside, logging flavor notes, testing water activity, and establishing a relationship based on mutual reverence for the bean.

Coffee Farm
Pour Over Coffee
Technique • Aug 14

Mastering the Bloom: A Treatise on Water Chemistry

Your extraction is only as good as your solvent. We dive deep into total dissolved solids, alkalinity, and magnesium ratios to understand why your tap water might be neutralizing the sparkling acidity of your single origin pour-overs.

Consider the standard drip coffee maker. It sprays water unevenly, often barely clinging to 190 degrees Fahrenheit, channeling directly through the weakest point in the bed. True extraction requires thermal stability (precisely 205 degrees for light roasts) and a deliberate pouring technique that agitates the grounds evenly, allowing the trapped carbon dioxide to escape during the initial bloom phase.

But even perfect technique fails if the buffer capacity of the water is too high. Bicarbonates will literally erase the delicate malic and citric acids inherent in lightly roasted African coffees. Our customized particulate filters ensure a brewing water profile optimized strictly for transparency and prolonged sweetness.

Brew Guide

Perfecting the Chemex

Culture

The Rise of Light Roasts

Equipment

Burr vs Blade Grinders