First CrackCoffee Roasters

Portland, Oregon · Est. 2019

Roasting Tuesdays & Thursdays.

A red-enamel drum roaster with a chrome hopper, frame and cooling tray.
Roasted beans pouring out of a chrome drum chute onto a perforated steel cooling tray.

Small batch
drum roasted

Three origins. Two roast days. Forty-eight hours from the drum to your door.

Sourcing

An open burlap sack of raw green coffee on a steel workshop bench.

We buy small lots, one harvest at a time, and we buy them whole. Every sack is weighed, cupped and graded on the bench it arrives at, and nothing is cleared for the drum until it has a batch card of its own.

Three origins are on the machine at any one time. When a lot is finished, it is finished — there is no back stock and no blending to cover a gap.

Origins

Pale light-roast beans heaped on a bright perforated steel backdrop.

Yirgacheffe

Light

Washed · 1,950 m

Caramel-brown medium-roast beans heaped on a coarse burlap weave.

San Agustin

Medium

Washed · 1,700 m

Dark, oily near-black beans heaped on a coarse woven mat.

Kerinci

Dark

Wet-hulled · 1,400 m

The roast

The control faceplate of the drum roaster: gauges, a batch thermometer and the drum door.
Green intake Weighed, cupped and graded on arrival. Charge The drum is brought to temperature before the beans drop. First crack The audible break. The batch clock starts here. Drop & cool Discharged to the tray and stirred down to ambient.

Shipped within
48 hours

Roasted Tuesday and Thursday at 412 Foundry Lane, then straight into the post.

Order beans