Small-batch roasters since 2019

Coffee roasted slowly, one batch at a time.

We buy directly from farms we know by name, roast in a small drum in our own workshop, and sell what we roasted this week. Nothing sits on a shelf for long.

Shop this week's coffee Find the workshop

Our story

A kitchen experiment that became a workshop.

Ember & Oak started on a secondhand drum roaster in a rented unit, roasting for friends who asked for more. Five years on we still roast in small batches of around 12 kilos, and every bag carries the date it was roasted.

We work with a handful of producers and import partners who share our pricing and our paperwork. When a farm has a good year, we pay for it. When it has a hard one, we tell you why the coffee tastes different.

A barista preparing pour-over coffee with a glass carafe

How we roast

Four steps, done by hand.

  1. 01

    Taste the green

    Every lot is cupped before we buy it and again before we roast it.

  2. 02

    Roast by sound and smell

    We track temperature, but we listen for first crack and watch the colour change.

  3. 03

    Rest, then cup

    Coffee rests three days before we sell it, so it tastes as it should.

  4. 04

    Pack and date

    Sealed with a one-way valve and stamped with the roast date.

Visit the workshop

Open Thursday to Saturday.

Watch a roast, cup the week's coffees and buy a bag straight from the drum. Tastings run on the hour and last about 40 minutes.

Thursday
10:00 to 16:00
Friday
10:00 to 18:00
Saturday
09:00 to 15:00
Sunday to Wednesday
Closed, roasting

Address

Your workshop address
Your street, Your town
Your postcode

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Book or order

Book a cupping, or ask about an order.

Tell us what you are after and we will reply within two working days. Cuppings are for groups of up to eight.

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