Small-batch roastery · Seongsu, Seoul
Coffee, by the degree.
Every batch is roasted in Seongsu and logged to the degree. Reserve one before it goes in the drum, or take beans from the shelf on your way past.
Pickup only · Kakao Pay · Card
Batch log · bean temp
°C over time
Time
00:00
Bean temp
200.0°C
Charge
Green beans drop into a hot drum. The probe dips while cold beans pull in heat.
Drag along the curve. This is how we read every batch before it drops.
Pre-order
Claim a bag before the batch is roasted.
Limited releases go to pre-orders first. Reserve in the window and your beans are weighed out before anything reaches the shelf.
- PostedOrigin, process and target roast go up before roast day.
- HeldYour bag is set aside before shelf stock is counted.
- RoastedLogged with the roast date and drop temperature.
- RestingA few days off the heat so the beans can degas.
- ReadyWe email you when it is on the pickup shelf.
On the shelf
Roasted, rested, ready to bag.
Order whole beans that are in stock, pick a pickup slot and pay ahead.
Bags left
Counted live on every roast
When a roast hits zero, its next batch opens for pre-order.
This week's roast log
Updated every roast day
The first batches are being logged. Each one lands here with its drop temperature, tasting notes and how many bags are left.
How pre-orders workCollected at the roastery, a few days off the drum.
Every order is collected at the roastery. Your bag waits on the pickup shelf with your name and its roast date on it.
성수동 로스터리에서 직접 픽업해요.
- Where
- The roastery counter in Seongsu-dong, Seoul
- When
- A date and time slot you choose at checkout
- Pay
- Kakao Pay or card, paid ahead
- Notice
- An email the moment your bag is ready
- Order
- Pre-orders are packed before shelf orders