Drumlin

Preheating the drum 20 °C
Drumlin
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Drumlin

Roasted to the second.

Single-origin coffee, roasted light in small batches in Glasgow and posted the day it leaves the drum.

Subscribe The coffees

First, the water goes.

Fifteen kilos of green coffee tumble through hot air. The water boils out, the beans turn from green to yellow, and the roastery smells of fresh bread.

Water in green coffee
about 11%
Drum speed
52 rpm
Yellow at
04:40

At 196 °C, the beans crack.

Steam and carbon dioxide split each bean along its seam with a sound like popcorn. From here, every second changes the taste.

First crack
09:08
Roasting after it
1 min 47 s
Share of the roast
16%

Light enough to taste the farm.

We drop the batch at 208 °C and cool it in four minutes. It rests for about a week, so it peaks the week it reaches you.

Weight lost in the drum
about 14%
At its best from
day 7

This season's coffees

Three single origins, each roasted to its own curve. 250 g bags, whole bean or ground to order.

  • Guji

    Ethiopia

    Jasmine, bergamot, apricot

    Process
    Washed
    Variety
    Ethiopian landraces
    Altitude
    1,950 to 2,200 m
    Drop
    10:18 at 206 °C

    £11.50 for 250 g

    £46.00 per kg

    Add to bag

  • Huila

    Colombia

    Red apple, panela, cocoa nib

    Process
    Washed
    Variety
    Caturra and Castillo
    Altitude
    1,650 to 1,900 m
    Drop
    11:16 at 209 °C

    £10.00 for 250 g

    £40.00 per kg

    Add to bag

  • Nyeri

    Kenya

    Blackcurrant, grapefruit, demerara

    Process
    Washed
    Variety
    SL28 and SL34
    Altitude
    1,750 to 1,850 m
    Drop
    10:42 at 208 °C

    £12.50 for 250 g

    £50.00 per kg

    Add to bag

Prices include VAT. UK delivery £3.50, free on every subscription.

Every batch, logged.

We roast on one 15 kg drum under a railway arch in Glasgow's East End. Each batch is logged to the second and cupped the next morning, before it is packed.

Tuesday's first batch: charged at 205 °C, first crack at 09:08, dropped at 10:55 and 208 °C.
Batch size
15 kg
Roast days
Tue, Fri
Cupped before packing
Every batch

A fresh bag, on your schedule.

Choose a coffee, a size and how often. Change or pause it any time before a roast day.

Coffee
Bag size
How often
Grind

£19.00 a delivery, £38.00 per kg

Next roast days: every other Tuesday

For cafés

We roast espresso and filter for cafés across Scotland, and dial your recipe in on your own machine.

House espresso, logged: 18 g in, 40 g out in 28 s at 9 bar.

  • Roasted to your recipe

    Espresso and filter profiles built with your team, delivered every week.

  • Training at the arch

    Barista sessions at the roastery, from dialling in to steaming milk.

  • Kit that keeps running

    Grinder and machine advice, servicing, and a loan machine while yours is away.

Request a sample box

Questions

When do you roast and post?

Every Tuesday and Friday. Orders placed by midnight the evening before are roasted and posted the same day, tracked, and usually arrive in one or two days.

Whole bean or ground?

Whole bean keeps its aroma for weeks longer. If you have no grinder, we grind to order for filter, cafetière or espresso on the day we post.

How long does a bag keep?

It is at its best from about day 7 to day 35 after roasting. The roast date is printed on every bag, and the valve lets gas out without letting air in.

Can I pause or change a subscription?

Yes, any time before midnight on the day before a roast day. Skip a delivery, or change the coffee, the size or the grind from your account.

Do you ship outside the UK?

To Ireland and most of the EU, with any duties shown at checkout before you pay.