Journal

Notes from the roastery and the bar.

What we're tasting, what we're roasting and the occasional thing worth celebrating.

The Folks is on The World's 100 Best Coffee Shops for a second year running. Here is what that changes, and what it does not.

The three things your palate is really measuring in a cup of coffee, where each one comes from, and how to taste them at home.

A roast walked through from green to drop, and why a locked profile matters more to us than a clever one.

Washed, natural, honey and anaerobic: what actually happens to the sugars, and why the same cherry can taste of apricot or of nothing.

Grind, ratio, water and pour schedule for a cone brewer, a simpler French press method, and how to read sour against bitter.

For our first anniversary we made a limited Colombian lot with DAK Coffee Roasters, dedicated to the people of Lisbon.

One room on R. dos Sapateiros became six cafés and a roastery. What we learned, what stayed the same, and why it never felt like a...

New harvests, first.

One email a month: fresh lots, brewing notes and what's happening in the cafés. No noise.