Origin4 min
Three days in Kochere, picking with the Ayele family
What a washing station actually does, and why the same hill can taste different a week apart.
Oct 24, 2026
The journal
Notes from the
roastery.
Brew guides, origin dispatches, and the occasional argument about water. Published when we have something worth saying.
All entries
18 posts
Brewing5 min
The 1:16 pour-over, written down properly
Our bar recipe in grams and seconds — including the part everyone skips: letting it drain.
Oct 11, 2026
Bakery3 min
Why the cardamom bun sells out by eleven
Lamination, cold proofing, and a sugar crust that only works if you're willing to get up at four.
Sep 30, 2026
Roastery7 min
What "light roast" stopped meaning
A short, slightly grumpy essay on roast labels, development time, and tasting instead of reading.
Sep 18, 2026
Cafés4 min
Building a bar that faces the street
Theo on why every Ember & Oak has the same twelve-foot counter and no Wi-Fi password on the wall.
Sep 2, 2026
Sustainability5 min
Eighteen thousand cups, and what we learned
A year of the cup-loan program, including the uncomfortable return rate in month one.
Aug 21, 2026
The Saturday letter
One email, every Saturday, no more than that.
New lots, brew notes, and first dibs on bakery specials.