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Ember & Oak · small-batch roasters

Roastedover oakembers.

Every bean meets real fire, slow heat and a long rest before it meets your cup.

Roastery concept 04

Rich, slow & wood-fired coffee.

Twelve-kilo batches roasted over oak embers, rested 72 hours, sent out the week they leave the drum.

Pick a roast Brew guide
  • 12 kgper batch
  • 72 hbean rest
  • Oakfired drum

01 Origin

One hillside. One harvest. One fire.

The house lot is a single washed coffee from one high hillside. No blends hiding behind it, so every cup tastes like the place it grew.

  • 1,850 mAltitude
  • WashedProcess
  • Nov–JanHarvest

02 Roast level

Pick your fire.

Medium roast

Cocoa, toasted almond, dark honey

Acidity
06
Body
07
Sweetness
08

218°C drop temp

Drag or use the arrow keys. The coffee, the beans and the page follow.

03 Brew guide

Four steps. Three and a half minutes.

  1. 01Grind

    18 g, medium-fine, like coarse sand.

  2. 02Bloom

    40 g of water at 94°C. Wait 30 seconds.

  3. 03Pour

    Slow circles up to 300 g in total.

  4. 04Rest

    Let it drain to 3:30, then sip slowly.

Taste the fire.

The first roast list opens soon. Leave your name at the counter and we will save you a bag.

Join the first roast

3D models: “Cup of Cappuccino” by Krzysztof Mazia and “Coffee beans” by kouitimizuno, both CC BY 4.0, modified by Zyqor Studio.

Roast