Workshop · Keong Saik

Short roast, read curve, fresh coffee.

We roast on a 12 kg drum. Each curve is archived with charge, drop temperature and development. Coffee rests 5 to 12 days depending on profile.

Light roast. Acidity and sweetness. For V60, Chemex and café batch brew.

Slightly longer development. Body and chocolate, without burning the origin. Base recipe 1:2.2.

Middle profile for press and household filter. 340 g and 1 kg bags.

Wholesale and training

Cafés receive a roast calendar, the lot sheet and a 100 g sample before the first order. Minimum wholesale order: 5 kg per origin.

Training is in person, eight people at most. Topics: SCA cupping, espresso calibration and filter service. Write to [email protected] for dates.