Ember & Oak sources single-origin lots directly from growers, then roasts each in batches under 12kg — small enough to hear the first and second crack, and stop exactly where the bean wants to stop.
Roasters on staff, every batch tasted by all four before it ships
Every lot that arrives at our door has already spent a year becoming what it is — altitude, soil, the day it was picked, how it was dried. Our job isn't to impose a house style on top of that. It's to listen for what the bean is telling us in the first few minutes, and adjust from there.
That means no two roasts of the same coffee are ever run on identical settings. We log airflow, drum speed, and temperature every 15 seconds, cup the results the same afternoon, and adjust the next batch. It's slower than automating a curve — we roast about 40kg on a good day — but it's the only way we've found to get a coffee to taste like where it's from.
Every lot is cupped blind against its sample before we commit to a full bag order.
Small drum, sub-12kg batches, temperature logged every 15 seconds by hand.
Beans rest 8–14 days post-roast so CO₂ can escape before grinding.
Same lot, tasted a second time post-rest to confirm the roast held up.
One-way valve bags, roast date on every label, shipped within 48 hours.
Our tasting bar runs public cuppings every Saturday morning — no booking needed, just come hungry for coffee.
Want beans shipped, or roasting for your café? Send us a note and we'll get back within a day.
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