Vol. 27 · Spring 2026
Roasted Thursday.
Shipped Friday.
A two-person roastery in southeast Portland. A 5kg Probat drum, a cupping table, and direct relationships with farms in Ethiopia, Colombia, Brazil, and Sumatra. No proprietary anything.
This week's roast
Ethiopia Yirgacheffe
Roast date
Thu, May 21
Ship date
Fri, May 22
In your cup
Sat – Tue
This Friday's shipment
On the roaster this week.
Kochere washing station · 12 oz
Ethiopia Yirgacheffe
$22Notes — Blueberry · Bergamot · Dark chocolate
Colombia (Huila · 12 oz
House Blend
$18Notes — Cocoa · Honey · Roasted hazelnut
Brazil (Sul de Minas) + Sumatra (Lintong) · 16 oz
Cold Brew Concentrate
$16Notes — Dark chocolate · Vanilla · Toasted almond
Brewer designed in California · Filter paper from Wisconsin · Coffee from us · AeroPress + 350 filters + 12 oz coffee
AeroPress Bundle
$65The brewer we use to cup new lots. AeroPress, 350 paper filters, and a 12 oz bag of your choice.
Browse
Shop by style.
Single Origin
Coffees from one farm, one harvest, one roast. The lots we're proudest of and the ones that change every six to eight weeks.
Shop →
Blends
House blends, dialed in for milk drinks, drip, and the long-suffering espresso machine in your kitchen.
Shop →
Subscription
A bag a week, two bags a fortnight, or twelve a year. Cancel between roasts. Skip a week. We roast it Thursday either way.
Shop →
Equipment
The brewers, grinders, scales, and kettles we use at the bar — sold at the same margin we'd charge a friend.
Shop →Brew guides
The five recipes
we use every day.
Pour-over · V60
15 g coffee · 240 g water
Medium-fine grind · 4:00 total · 5×40 g pours
AeroPress · Inverted
17 g coffee · 220 g water
Medium-coarse · 80 sec steep · 30 sec press
Espresso · La Marzocco
18 g in · 36 g out
25–28 sec · 93°C · 9 bar
French Press · 4-cup
30 g coffee · 480 g water
Coarse grind · 4:00 steep · single stir
The Roastery
Two people.
One Probat. One Thursday.
Roasthouse is Cole Wenstrand and Sahel Mehrabi — a former pastry chef and a former development engineer who quit their jobs and bought a used Probat L5 in 2019. We roast everything ourselves, ship everything ourselves, and answer every email ourselves.
We roast on Thursday because Thursday is the day the green coffee has finished resting. We ship on Friday because we know exactly when you'll open the bag.
The Roastery Letter
Weekly notes from the cupping table.
What we're roasting this week, what we're cupping next week, and the occasional brew recipe we've been trying to nail. One letter every Thursday morning.
One email · every Thursday · no spam, no shouting