RoastingTuesday, batch eleven
Ffion
The Guji natural at first crack. Thirty batches a Tuesday, every one logged, every one cupped the next morning before it goes anywhere.
Gallery
Six mornings.
The roast, the bar, the filter, the cupping table, the window seat and the van. Photographed on quiet days because the busy ones are a blur.
A look inside
Six from the last few weeks.
Roasting
The caféHalf past seven, the first flat white
Amara
Dialled in at seven, written on the board, first cup to the man who has been first through the door for nine years.
FilterThis week on filter
Owen
The Rwandan, 15g to 250ml, three pours, three minutes. The recipe is on the back of the bag so you can do it at home.
CuppingsSaturday at ten
Ffion
Six coffees, a spoon each, nobody wrong. The person who came knowing nothing went home with the Ethiopian.
The caféThe window seat, and the dog
Everyone
First come, best seat, water bowl by the door. On Tuesdays it is also the best view of the roaster.
WholesaleThe Thursday round
Owen
Thirty-eight accounts, two delivery days, one van. Thursday is Cardiff; Tuesday is the Vale, after the roast.
The roast log, the new single origin, the odd rosetta.
Tuesday's roast goes up as it happens, the new single origin on the day it lands on the shelf, and the occasional cup that Amara is proud of. No reels of the queue on a Saturday; you were in it.
Come in, or have it delivered.
Open from half seven on weekdays, roasting in the window on Tuesdays, cupping on Saturdays at ten. Beans by the bag in the café or on a fortnightly subscription; wholesale from £24 a kilo with the price list online.