Small-batch roastery + café — Forge Street
We roast in 12kg batches, twice a week, and pull every shot to a written recipe — ratio, temperature, time. If it tastes a little different next visit, it's because the bean changed, not our attention.
Today's pour — updated every morning
Ratio
1:16
Water temp
94°C
Brew time
3:30
Jasmine, ripe peach, a clean black-tea finish.
Pulled as a pour-over on the Hario, ground to order. Ask the bar for the brew sheet if you want to take this one home.
Our story
Before it was a café, this room bound books. The old board shear still sits by the window — we couldn't move it, so we built the bar around it instead. Binding and brewing aren't so different: both reward people who measure twice and rush nothing.
We roast on-site, in small enough batches that a bag never sits on the shelf long enough to go stale. Every recipe on our wall is written down, tested, and re-tested — so the cup you get matches the one we tasted.
"Best flat white in the neighborhood, and they'll tell you exactly why."
— a regular, most morningsCome by
(555) 0142
hello@dialcoffeeco.com