Why we roast in small batches, and what “roasted weekly” actually means

Every Monday morning the green-coffee shelf tells us what to do. We look at what subscribers have coming, what the café burned through, and what's peaking. Then we roast exactly that, in batches small enough to sell out within days.

Coffee is produce

A roasted bean is busiest in its first two weeks. Carbon dioxide is off-gassing, aromatics are settling, and flavour is genuinely changing day to day. Days 4 through 18 are the sweet spot for most of our roasts. That is why every bag we ship carries its roast date, not a vague best-before stamped a year out.

Why small batches win

A 12-kilo batch lets the roaster respond to the bean: a few seconds longer here, a touch less heat there. It also means a mistake costs us one batch, not a pallet, so we can afford to be picky. Batches that don't hit the cupping table standard go to the compost, not the subscriber queue.

The practical upshot for you: when your box says roasted this week, it was. Your first delivery is scheduled off the roast calendar, not the warehouse shelf. That's the whole reason subscriptions, not shelves, are how we sell most of our coffee.