Good coffee, no gatekeeping
No rules. Just brew.
Coffee from Austin for every level of nerd — new to good coffee or deep in the rabbit hole, there's a bag here for you.
- Roasted to order
- Ships within the roast week
- Small-batch in Austin
- Brew guide on every bag
How the lineup works
New stuff lands. Good stuff stays.
Always something fresh, and the keepers stay — we don't clear the shelf every month. New here? Every bag comes with how to brew it.
Currently roasting
Shop all →The story
Roasted like software.
I'm a product engineer who got obsessed with roast curves — small batches, one variable at a time, and only the version worth drinking ships.
Read the full story →No mystery
We show our work.
Most roasters won't tell you how dark they took it. We publish the real roast curve behind every coffee — charge, first crack, drop, measured on a Kaffelogic Nano. Origin, process, and how to brew it ship on the bag. Nothing stylized, nothing hidden.
See a roastThe craft
A roast, stage by stage.
Our logo is a roast curve — bean temperature over time. Here's what actually happens in the ~10–12 minutes from green bean to coffee, and how the bean changes colour along the way.
Charge
0:00 · ~200 °C drumRoom-temperature beans hit the hot drum. The probe reads high, then dives as everything equalizes. The clock starts here.
Turning point
~1:15 · ~90 °CThe lowest point — beans and drum reach the same temperature, then start climbing together. A consistent turning point means a repeatable roast.
Drying & Maillard
~5:00 · 150–170 °CMoisture bakes off, then the Maillard reaction takes over — amino acids and sugars browning into hundreds of aromatic compounds. This long climb is where most of the flavor is built.
First crack
~9:00 · 196–205 °CThe beans audibly crack as steam escapes. This is the gateway: green beans become coffee. Stop just after for bright and light; carry on for bold and dark. It's the moment the craft actually lives in — so it's where we put the bean.
Development
drop ~11:00 · 205–210 °CThe short stretch after first crack where acidity rounds into sweetness. Too short tastes grassy; too long flattens out. Then you drop the batch — a full filter roast runs about 10–12 minutes.
Charge
New to coffee?
Start with the basics.
Coffee 101 is the no-jargon, five-minute path to a genuinely good cup at home — beans, grind, ratio, and your first brew.