Precision roastworks · est. 2019

Every coffee profiled,
every curve published.

Six coffees. Six roast curves, printed sample by sample —nothing smoothed, nothing hidden.

Read the catalogueSee a published curve →
Guji Uraga · Uraga, Guji Zone · EthiopiaNatural
Roast curve — Guji Uraga, bean temperature over time57 authored samples at 10–15 s interval. Charge 196.7 degrees Celsius at 0:00 (t=0s). Turning point 149.8 degrees Celsius at 0:34 (t=34s). First crack 216.3 degrees Celsius at 9:41 (t=581s). Drop 217.8 degrees Celsius at 11:24 (t=684s). Development time 1 minute 43 seconds, 15.1 percent of the roast.
Charge 196.7°CDrop 217.8°C11:24 total
1450–2050
Altitude range · masl
06
Coffees profiled
282
Data points published
06
Origins · named producers
The rack

Six coffees,as data objects

Aster Bekele standing beside the raised drying beds at her farm in Uraga, Guji Zone, a field notebook open in her handAster BekeleGuji Zone · EthiopiaMarisol Xoc on the steep coffee slope her father planted in La Libertad, HuehuetenangoMarisol XocHuehuetenango · GuatemalaNelson Ruiz under the shade-drying structure he built in Palestina, HuilaNelson RuizHuila · ColombiaSari Wibowo beside the honey-process drying patio in Sapan, TorajaSari WibowoToraja · IndonesiaThéo Nkusi at the edge of the washing station he runs in NyamashekeThéo NkusiNyamasheke · RwandaWanjiru Kamau beside the lot crates in the factory yard in Tetu, NyeriWanjiru KamauNyeri · Kenya
The claim

Anyone can say single origin.
We show you the roast.

Every bag we sell has its full temperature series on this site — the whole roast, sample by sample, including the ones that did not go to plan.

02

We name every producer

Six growers, six stories, credited by name and photographed as themselves — not as scenery.

01

We publish every curve

All six, in full, including the batches that ran hot. A profile you cannot inspect is a slogan.

03

We publish what we measure

Nothing is smoothed or interpolated. If a series fails validation it does not go up at all.

3

Profile

The series is checked point by point before it can be published.

4

Publish

The whole curve goes on the site. No smoothing, no highlight reel.

2

Roast

Small drum batches, one profile per coffee, logged every 15 seconds.

1

Source

We buy from six named producers and publish who they are.

What happens inside a roast

Schematic
Diagram of the three phases of a coffee roastA schematic showing three phases in sequence: drying, roughly the first third of the roast; browning, the middle third, ending at first crack; and development, the final third, from first crack to drop. The line rises steeply through drying and flattens through development. This is an illustration of the phases, not a measurement of any particular roast.FIRST CRACKDRYINGBROWNINGDEVELOPMENTmoisture leaves the beansugars colour and carameliseflavour is set, then we drop

Schematic — not a measured roast. The real series for each coffee lives on its profile page.

Six coffees a year,
six curves to go with them.

The subscription is not open yet. Put your name down and we will write to you once — when it is.

Join the waitlist