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Roasted in Singapore · Sent the morning after

Roasted Thursday. At your door by Saturday.

Single-origin coffee, roasted in small batches on a fifteen-kilo drum, bagged the same afternoon and sent straight to you. No shelf, no warehouse, no best-before. Just a roast date.

Shop this week’s roast Hear the first crack
  • Roast day Thursday
  • Order by Wed 18:00
  • Free delivery over SGD 40
A 250 gram bag of this week’s roast, black with a one-way valve
This weekEthiopia · Guji
250 g · light roastSGD 24Roasted Thursday

The roast, minute by minute

Every bag is dropped somewhere on this line. You choose where.

Bean temperature through the roast Temperature rises from a charge at 190 degrees, falls to a turning point near 86 degrees at ninety seconds, then climbs through drying and Maillard stages to first crack at 8:40 and 196 degrees. The roast is dropped shortly after first crack for a light roast, at about 10:15 for medium, and at 11:30 for dark. Move the pointer or use the arrow keys to read the temperature at any moment.
Drop
10:15213 °C
Development
1:3515% of the roast, after first crack
Weight lost
14%water and chaff, gone as steam
In the cup
Sugars caramelised, acidity rounded into red fruit, more body.

ListenFirst crack is the sound the beans make when the steam inside them breaks the cell walls, a snap like popcorn about eight and a half minutes in. It is the one moment every roaster listens for, because everything after it is a decision, and everything before it is chemistry. Hover the line to read the roast at any second.

This week’s roast

Six bags, one roast date, no old stock.

Every bag below is roasted this Thursday and reaches you Saturday. Each carries its roast date on the label, the level we drop it at, and what it tastes like when we cup it.

Your roast level is medium

Freshness, as a schedule

We print the roast date. You choose the day.

Coffee is a fresh product with a short window and a long shelf life, which is why most of it is sold stale. We roast once a week, to order, and the bag leaves the roastery within a day. The week looks like this, every week.

    —until the cutoff for Thursday’s roast

    Resting

    Fresh is not the same as freshest. A bag needs a few days to let go of its CO₂ before the water can get in. We mark the window on every bag.

    1. Day 0–4
      Too freshThe gas fights the water. Bright, thin, hard to dial in.
    2. Day 5–14
      The windowEverything we tasted at the cupping table, in your cup.
    3. Day 15–30
      Still goodGrind a touch finer. Espresso often peaks here.

    From the doorstep

    What it tastes like at home.

    Subscription

    Stop thinking about coffee.

    Twelve per cent off every bag, delivery free, the roast date always this week’s. Pause or stop whenever; there is nothing to cancel because you never paid ahead.

    Bags per delivery250 g each
    EverySkip a week any time
    What’s in it

    Whatever we are proudest of that week, roasted medium to match the level you chose above.

    SGD 22 × 2SGD 44
    Subscriber price, 12% off− SGD 5.28
    DeliveryFree
    Per deliverySGD 38.72
    SGD 19.36 a bag

    The roastery

    A fifteen-kilo drum in a unit off Tai Seng, and one roast day.

    We roast on Thursdays because Thursday lets a bag rest over the weekend and land in the window by the following week. Green coffee comes in sixty-kilo sacks from importers we have visited, is cupped on arrival, and is profiled on a two-kilo sample roaster before the first production batch. Every batch is logged: charge weight, first crack, drop. The log is below, and it is real.

    15 kgdrum roaster, gas-fired
    6coffees on the table this week
    < 48 hfrom drop to your door, in Singapore

    Last roast day

    1. BagDate · chargeFirst crackDrop

    Your level is medium. The line above shows where that drops.