Roastery
How we roast
The freshness claim only holds up if the operation behind it does. Here's what happens before a bag reaches the roast log.
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Sourcing green beans
Green coffee is bought in small lots from importers and, where possible, direct from origin. Stock is bought to match what we expect to roast and sell within weeks, not months.
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Roasting in small batches
Beans are roasted in batches sized for the coming week's demand rather than in bulk ahead of time. Batch size and roast profile are logged for every run.
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Cupping and quality check
Each batch is tasted after roasting before it's approved for sale, checking against the intended flavour profile.
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Packing and dating
Bags are packed and labelled with the roast date the same day. That date is what appears on the website listing — it isn't backdated or estimated.
Schedule
When we roast
Two roast days a week, so nothing sits in the queue for long.
| Day | What happens |
|---|---|
| [Roast day 1] | Roast day — batch one. New stock listed by end of day. |
| [Roast day 2] | Roast day — batch two. New stock listed by end of day. |
Team
Who runs the roastery
[Head roaster name TBC]
Runs the roast schedule and signs off every batch after cupping.
[Founder name TBC]
Started Kedai Kopi Aman with freshness as the standard, not a selling point.