The roastery
BREW is a fictional coffee roaster created to show the POLYMATH theme. Origins, scores and tasting notes are demo content.
We roast small batches once a week, taste every one of them, and tell you exactly what is in the bag.
The cupping table
Scored before it is sold
Every coffee is cupped side by side with last harvest’s before it goes on sale. We score acidity, body, sweetness, bitterness and aroma from 1 to 5, and the scores go on its page, so you know the cup before you brew. (Demo copy.)
Roast to cup
A week at the roastery
The same rhythm every week, so your coffee lands when it is at its best.
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Monday
Green coffee in
Sacks from this harvest come off the van and rest for a day before roasting.
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Tuesday
Roast day
Small batches, one origin at a time: light for filter, medium-dark for espresso.
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Wednesday
Post day
Bags are ground to order, sealed and posted, so they arrive a few days after roasting.
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Friday
The cupping table
We taste the week’s roasts and adjust next Tuesday’s profiles by a few seconds here and there.
How we buy
Same farms, every harvest
Long relationships
We go back to the same growers and cooperatives each year and taste their lots before we commit. (Demo.)
Paid for quality
We pay for the cup, not the volume, and buy less when a harvest is ordinary.
Told straight
Origin, process and roast are printed on every bag and every page. No “house secrets”.
On the roaster
Taste the result
House Espresso
From£12.00Ethiopia Guji
From£14.00Kenya Nyeri
From£15.00Colombia Huila
From£13.00
