Ember & Ash Order

Small-batch coffee roasters · Bristol

Roasted on Tuesday. In your cup by Friday.

We roast once a week, twelve kilos at a time, and post every bag before the week is out. Nothing waits in a warehouse and nothing goes stale on a shelf.

Order this week's roast How the week works

Next roast every Tuesday

Orders close Monday 23:59

Tuesday · 06:00 to 06:11

Eleven minutes, one batch, charge to drop

Every coffee we sell goes through the same drum on the same morning. Here is one batch of this week's Huila, minute by minute.

Roast profile · bean temperatureExample · batch 41
100° 150° 200° 0 2 4 6 8 10 min yellowing first crack drop

  1. 06:00drum 200 °C

    Charge

    Twelve kilos of green coffee fall from the hopper into a drum that has been heating since five. The beans are pale, hard and smell of cut grass.

  2. 06:04bean 155 °C

    Yellowing

    The water cooks out. The beans turn straw-yellow, then tan, and the roastery starts to smell of toast and hay.

  3. 06:08bean 196 °C

    First crack

    Steam breaks through each bean with a crack like popcorn. We turn the flame down and start counting the development time.

  4. 06:11bean 207 °C

    Drop

    Two and a half minutes after first crack, at the colour we chose on the cupping table, the door opens and the batch falls.

06:11 · The drop

Four minutes to stop the roast

The batch pours into the cooling tray. Its arms sweep the beans while a fan pulls cold air down through them, so the roast stops where we chose and not a degree later.

  • 207 → 25 °Cin under four minutes, every batch
  • The chaffthe papery skin the roast lifts off each bean. It is the ash in our name; we collect it and it goes to an allotment down the road.

The week

One roast a week, and nothing waits

  1. Mon

    Orders close

    At 23:59. We roast what was ordered, plus a little for our own counter.

  2. Tue

    Roast day

    Six to eight batches from 06:00, each one logged, tasted and labelled.

  3. Wed

    Rest and cup

    The beans breathe out their CO₂ for a day. We cup every batch before it is packed.

  4. Thu

    Pack and post

    Bagged with the roast date on the front and in the post by 15:00.

  5. Fri

    At your door

    Three days off roast, right at the start of its best fortnight.

This Tuesday's roast

Three coffees, one morning

Order by Monday 23:59 and your bag is roasted on Tuesday and posted by Thursday.

Colombia · Huila

Las Flores

Red apple, panela, cocoa nib

Process
Washed
Variety
Caturra, Castillo
Grown at
1,750 m
Roast Light to medium

£12.50 250 g

Order

Ethiopia · Guji

Uraga

Blueberry, jasmine, cacao

Process
Natural
Variety
Ethiopian landraces
Grown at
2,100 m
Roast Light

£14.00 250 g

Order

Brazil & Colombia · House espresso

Ash

Dark chocolate, hazelnut, molasses

Process
Pulped natural, washed
Built for
Espresso and milk
Grown at
1,100 to 1,700 m
Roast Medium

£11.00 250 g

Order

Why Tuesday

Coffee tastes best from about the third day after roasting to the third week. We roast on Tuesday so that all of it happens in your kitchen, and none of it on a shelf.

  • 12kg

    The most we put in the drum at once, so every bean sees the same heat.

  • 1day

    Tuesday. We have roasted on it every week since March 2019.

  • 72h

    The longest a bag waits between the cooling tray and the post.

  • 0

    Bags on a shelf. If nobody ordered it by Monday, we do not roast it.

Next roast · every Tuesday

Join the Tuesday roast

A bag of whatever is in the drum that week, roasted on Tuesday and posted on Thursday. Skip or stop any Monday before 23:59.

  • Every week£11.00 a bag
  • Every two weeks£11.50 a bagMost chosen
  • Just one bagfrom £11.00
Start with next Tuesday

Orders close on Monday at 23:59. Free UK post on orders over £25.