Hand-built, hand-timed.
Each profile is tracked minute by minute until the cup matches what a Neapolitan espresso bar would pour.
Five stages, one goal: crema.
Espresso roasts need more development than filter roasts: more body, less acidity, more caramelized sugar. Here is what happens inside the drum.
Preheat
The drum is brought to a stable charge temperature so every batch starts the same way.
Drying
The green beans lose their moisture and turn from green to yellow — the foundation for an even roast.
Maillard
Sugars and amino acids react, building the chocolate, hazelnut and caramel notes that define our cups.
First crack
The beans expand and crack audibly. From here, every second changes the cup.
Development
We extend development for body and low acidity, then drop and cool the batch fast to lock it in.
Small batches, on purpose
We roast in batches of under a kilo. It is slower, but it lets us taste and adjust every batch instead of blending away mistakes. Once the beans have rested, they are packed whole bean — grinding is the last thing that should happen before your shot.
Freshness, explained
Freshly roasted coffee releases CO₂ for several days. Espresso usually tastes best after a short rest of about 5–7 days from roast and stays at its peak for the following few weeks. Keep the bag closed, away from light and heat, and grind right before brewing.