Most cafés buy their coffee roasted. Ours comes down a staircase.
The machine
A 5-kilo drum roaster, bought second-hand from a roastery in Ghent and rebuilt over one long winter. It sits directly above the bar, which is why the whole room smells of first crack on Tuesday mornings.
The rhythm
We roast twice a week, in small batches, and nothing sits in a bag for more than three weeks. The espresso changes every few weeks because the harvests do — when a lot runs out, the next one takes its place, and the grinder gets re-dialled before we open.
What it changes
Freshness is the obvious part. The less obvious part is that the person pulling your shot probably roasted it, which means questions get real answers. Ask what's on, ask why it tastes the way it does — that conversation is most of the reason this place exists.