Live profiles

The roast board

Updated weekly after cupping. Each row shows what is on dial at the bar — origin, intended service, rest window, and flavour direction. Board reflects the week of 21 July 2026.

CodeOrigin & processProfileBrew note
RP-24 Ethiopia Guji, washed Filter · light Jasmine, bergamot, honey finish. Rest 7 days. V60 93 °C, 1:16.5.
RP-31 Colombia Huila, washed Espresso · medium Red apple, panela, cocoa. Rest 10 days. 18 g in, 36 g out, 28 s.
RP-18 Brazil Cerrado, natural Blend component Peanut brittle, dark chocolate. Adds body to house blend RP-HB.
RP-HB House blend (3 origins) Espresso · medium Balanced milk drink base. Caramel, hazelnut, clean finish.
RP-07 Kenya Nyeri, washed Guest single · filter Blackcurrant, tomato leaf, bright acidity. Rest 8 days. Kalita 1:15.

How we dial the board

Every lot on the board passes a minimum rest period before service. We cup at 24 hours, at the stated rest day, and again at day fourteen to track fade. If a coffee loses sweetness before the bag sells through, it is rotated off the board regardless of inventory. Espresso profiles prioritise solubility and low astringency; filter profiles preserve origin aromatics even if that means a slightly longer draw-down time at the bar.

Retail bags match the board codes stamped on the shelf. When you buy RP-24, you are getting the same roast batch we served yesterday at the filter bar — not an older roast held back for packaging. Ask our baristas for the current dial-in sheet if you want to replicate the recipe at home; we share dose, yield, temperature, and grind reference on request.

Barista adjusting espresso grind during dial-in
Pour-over coffee being prepared

Wholesale & office supply

Offices within the CBD can subscribe to weekly delivery of board coffees with optional barista training for pantry equipment. We do not guarantee a fixed board line-up month to month — seasonality and cupping scores drive rotation. Wholesale clients receive advance notice when a profile changes so pantries can adjust grind settings before the new lot arrives.

Enquiries about standing orders, training sessions, or custom roast profiles for high-volume accounts should go through our contact form with estimated monthly kilograms and equipment details.

Enquire about supply
Food and allergen advisory: Our kitchen handles wheat, dairy, eggs, tree nuts, soy, and sesame. Menu items may contain traces of allergens not declared on the board. Please tell our bar team about dietary needs before ordering; we cannot promise a fully allergen-free preparation space.