The Roastery
One roaster. One Thursday. One bag.
Roasthouse is Cole Wenstrand and Sahel Mehrabi — two people working in a 900 sq-ft warehouse on SE Hawthorne, in Portland, since 2019. Cole was a pastry chef. Sahel was a development engineer. We met at a community-college roasting course and bought a used Probat L5 a year later.
A week here
Why Thursday?
We roast in batches that take all day. The coffee then rests before shipping — bag overnight, ship Friday morning, in your cup by the weekend.
Mon–Tue
Cupping
Cup the previous week's batches against reference profiles. Adjust the upcoming roast.
Wed
Green prep
Weigh greens. Build batches. Run the Probat warmup the night before.
Thu
Roast day
Eleven hours on the Probat. Eight batches. Logged, sealed, dated.
Fri
Ship
Bag, label, ship. Every box leaves our warehouse before 2pm.
Direct trade
Fourteen farms. Four countries.
The equipment
What we use at the bar.
Roaster
Probat L5 · 5 kg
2014 model, bought used in 2019. Drum, gas-fired, manual airflow. We've learned its habits — it learns ours too.
Espresso
La Marzocco Linea PB · 3 group
For the bar, not the back of house. Drinks pulled at 18 g in / 36 g out, 25–28 sec, 93°C.
Grinder
Mahlkönig EK43 · 98 mm
Espresso, batch brew, and cupping. The one piece of equipment we'd save if the building was on fire.
Cupping
Acaia Pearl · Hario V60
Standard SCA cupping protocol. We cup every roast against a reference batch within 72 hours.
Visit us
4214 SE Hawthorne · Portland
The bar is open Wednesday through Sunday. The roastery isn't, but if you swing by on a Thursday you'll smell us from the sidewalk.
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