A small roastery, north Bandung

Every bag carries the curve it was roasted on

Scroll and the hundred and twenty beans above move through the same roast our drum does: green, yellow, first crack at 196.4 degrees on minute 8:48, then light through to dark. A few beans never catch up, and a few always do not.

Order on WhatsApp See the coffees

6 kg drum, 4.2 kg chargeThe profile printed on every bagRoasting Tuesday and Friday

4.2

kilograms of green per batch, never more

batches a week, which is full capacity

8:48

average minutes to first crack

coffees on the list, unchanged since 2021

Six coffees, with their altitude and process

From six gardens, all of them inside the coffee belt

Why we print the batches that missed

In August 2020 we sent twelve kilograms of Malabar to four cafes. That batch dropped at 213 degrees, seven degrees hotter than what was written on it, because our thermocouple had shifted and nobody checked. Nobody complained. Three cafes used it to the last gram and one praised it.

That is what frightened us. If a seven degree mistake can pass unnoticed, then everything we say about precision is a story. From the next batch on, the curve went onto the bag, target and actual, and any batch more than two Agtron points off target is sold at twenty percent off with a star in its code.

So far thirty one starred batches out of 1,480. The list is on the wall in the store and anyone is welcome to photograph it.

One roast day, from Monday to the day it may be brewed

Monday, hand sorting
Three people sort a sixty kilogram sack on a white table. On average four beans per kilogram do not pass, blacks, broken, or bored by beetle. This is what most often pushes a batch back a day, and we have not found a way to speed it up without losing what it catches.
Tuesday 06.30, weighing
Green is weighed to 4.2 kilograms a batch, never more. Anything over twenty grams goes into the next batch rather than being forced into the same drum.
Tuesday 07.10, heating the drum
The six kilogram drum is brought to 195 degrees and held for twelve minutes so the whole wall is even. The first batch of the day is always treated as a calibration batch and is not sold as a headline coffee.
Tuesday 07.30, first batch in
Temperature drops to 92 degrees, turning point at 1 minute 28 seconds. From here it is logged every fifteen seconds, by hand, on the same sheet that is later photographed for the bag.
Minute 8:48, first crack
196.4 degrees. After that sound we have roughly one minute fifty seconds to decide where to stop, and the decision is written down before it is taken, not remembered afterwards.
Four days of rest
Nothing is sold on the day it is roasted. Four days for filter, seven for espresso. The bags that leave on a Tuesday were roasted the Friday before.

The Malabar Honey curve, printed on the bag and standing here

We changed suppliers three times before Kalibrasi. What stopped the search was not the taste but the curve that came with the sack. My barista knows where to set the grinder before the coffee arrives.Dimas Prayoga, Kedai Ruang Tamu, Dago

Batch 0311 missed and they told us first, by message, before we had even brewed it. The money came back and we kept the coffee for barista practice.Sarah Wijaya, Sekawan Coffee, Buah Batu

I have bought two hundred grams every fortnight since 2021. My only complaint is that the Preanger Robusta is almost always gone if I come on a Thursday afternoon.Bagus Nurhadi, customer since 2021

I brought beans from my father in law's farm and was turned down. They explained it for seven minutes, I went home understanding why, and they gave me the name of a roaster who would.Tania Larasati, Cimahi

What gets asked at the pickup table

Why only Tuesday and Friday

One six kilogram drum and one roaster. Seven batches a day is the limit before the drum wall stops recovering, and the eighth batch always comes out darker than what is written on it. So fourteen batches a week, and anything beyond that waits for the following week.

What do the numbers on my bag mean

The first line is the batch code and the roast date. The second is Agtron, time to first crack, and development time after it. The third is drop temperature. A star means the batch missed its target by more than two Agtron points, and that bag is sold at twenty percent off.

Will you roast beans I bring myself

No. We only roast green we buy ourselves from the same six farms we have used since 2021, because we cannot write a curve for beans whose post harvest history we do not know. Three other roasters in Bandung do take that work and we will name them if you ask.

How long should the coffee rest

Four days for filter, seven for espresso. We print the earliest date to brew on the bag, not an expiry date. After five weeks it fades, and we would rather say so than not.

Is there anywhere to sit

No. Cigadung Raya Barat 42 is a roasting room and a store, with one table for collecting orders. We will brew you one cup while you wait, free, as long as there is hot water.

Do you ship outside Bandung

Across Indonesia by courier, packed with a one way valve and sent on the roast day. Inside Bandung we deliver ourselves on Wednesday and Saturday, two kilogram minimum, no extra charge.

Order before Monday evening for the Tuesday roast

Jalan Cigadung Raya Barat 42, north Bandung

Roasting Tuesday and Friday 07.00 to 15.00. Pickup Monday to Saturday 10.00 to 17.00, closed Sunday.

Message on WhatsApp

Every bag carries the curve it was roasted on

Six coffees, with their altitude and process

Gayo Wine2025 harvest

Malabar Honey

Kerinci Sungai Penuh

Toraja Sapan

Flores Bajawa

Preanger RobustaFor milk

From six gardens, all of them inside the coffee belt

Why we print the batches that missed

One roast day, from Monday to the day it may be brewed

Monday, hand sorting

Tuesday 06.30, weighing

Tuesday 07.10, heating the drum

Tuesday 07.30, first batch in

Minute 8:48, first crack

Four days of rest