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Archiv für das Jahr: 2026
Why We Roast on Tuesdays
Tuesday is the quiet centre of our week. The café is still closed when the roaster begins to warm, the first batch is deliberately small, and nobody moves on until that coffee has been tasted.
One roasting day sounds restrictive. In practice, it gives the whole team a shared clock. The green coffee gets our full attention, the bar knows what is resting, and every retail bag leaves close to the day it came out of the drum.
A week with a rhythm
Not every coffee is ready at the same speed. Alder becomes round and comfortable after a few days. Brighter guest coffees often need longer before their sweetness settles into place. Keeping the work together on Tuesday lets us follow those changes instead of guessing at them.
It also makes the next roast better. The previous batch is still fresh in our minds when we adjust the heat, airflow or finish time. A small change has a reason behind it, and we can taste whether it helped before another week begins.
What happens after the roast
- Tuesday: roast, cool and taste every batch.
- Wednesday: cup the coffees again and make notes for the bar.
- Thursday: dial in espresso and prepare the first retail bags.
- Friday onward: brew, taste and send the week’s coffee out.
Fresh coffee does not mean coffee used straight from the roaster. It means giving each lot enough rest, then serving it while it still tastes alive. Tuesday gives us the time to do both.
The Case for the Long Table
The long table is the first thing we put back. After moving the chairs, cleaning the floor or hosting a tasting, it returns to the middle of the room before anything else.
It is less efficient than a row of two-tops. That is part of the point. A shared table asks people to sit near one another without requiring them to perform being social. You can arrive alone, open a book, finish some work or slowly become part of the conversation beside you.
Morning, lunch and the quiet hour
In the morning the table belongs to newspapers, notebooks and the first laptops of the day. Lunch brings plates, elbows and conversations that cross the centre line. By three, when the grinder slows down, it becomes the quietest place in the café.
The table changes because the room changes. It does not need booking slots or a sign explaining what it is for. It only needs enough space for the next person.
If the chair is empty, it is yours.
A few unwritten rules
- Make room when somebody new arrives.
- Take calls outside when the weather allows.
- Keep one eye on your cup and the other on how busy the room is.
- If you start talking to a stranger, introduce yourself before you leave.
Why it stays
Most good café friendships begin with very little ceremony. A charger is passed across the table. Somebody asks what you ordered. Two regulars realise they have been sitting opposite one another every Saturday for a year.
The long table makes those small encounters possible, while still leaving room for people who want an hour to themselves. That balance is why it stays in the middle of Kopi.
How to Brew Alder at Home
Alder is our everyday coffee because it is generous, not fussy. Expect chocolate, toasted nuts and enough red-fruit brightness to keep the cup moving. It works in almost any brewer; this is the simple filter recipe we return to at home.
What you need
- 18 grams of Alder
- 300 grams of filtered water
- A medium grind, close to table salt
- A filter brewer, paper and a set of scales
Use water just off the boil. Rinse the paper first, empty that water, then add the ground coffee and settle the bed with a gentle shake.
The three-minute recipe
- Pour 50 grams of water, making sure every ground is wet.
- Wait 40 seconds. This short bloom lets trapped gas escape.
- Pour slowly to 180 grams, moving in small circles.
- Pause for ten seconds, then continue to 300 grams.
- Give the brewer one gentle swirl and let it drain.
The final drops should fall close to three minutes. Do not chase the clock exactly; taste is the useful measurement.
If the cup is not quite right
If it tastes sharp or thin, grind a little finer. If it tastes dry, bitter or heavy, go coarser. If it is simply too strong, add ten or twenty grams more water before changing the grind.
Change one thing at a time, write down what worked, and keep the version that makes you want another cup. That is a better recipe than any number we can give you.
Meet Guest Lot No. 41
Guest Lot No. 41 arrived as two sample bags and a short note. The first roast ran too quickly, the second was too polite, and the third disappeared from the cupping table before it had cooled.
That third batch had the balance we were looking for: ripe peach first, black tea through the middle and a floral finish that grew clearer as the cup cooled. It felt distinctive without becoming difficult to drink.
Finding the roast
Small coffees make every decision more visible. A little too much heat flattened the fruit in our first attempt. Pulling back too far made the second batch clean but quiet. For the third, we slowed the beginning and gave the coffee a little more time at the end.
The result is light enough to keep the tea-like finish, with enough development to make the sweetness feel complete. We are serving it as a hand brew at the bar and packing a small number of retail bags each week.
How we like to brew it
- Filter: peach, black tea and a soft floral finish.
- Long black: brighter, with more stone-fruit acidity.
- With milk: gentle and sweet, though some of the tea character steps back.
Small means seasonal
Guest coffees are not permanent menu promises. They let us share something unusually good at the moment it is ready, learn from it while it is here, then make room for the next thing.
When Lot No. 41 is gone, it is gone. Until then, ask what has changed since the last roast. We will probably have an answer.
The Quiet Hour After Three
There is a point most afternoons when the room exhales. The lunch plates have gone, the grinder slows down, and the music seems quieter without anybody touching it.
Sunlight reaches the back wall at about the same time. Regulars move towards the window, the long table gains a few empty chairs, and the team begins tasting tomorrow’s filter between orders.
A different kind of busy
We call it the quiet hour, although it often lasts longer. The café is still working: milk is being restocked, cakes are counted, cups are returned to their shelves. The difference is that nothing feels hurried.
It is a useful time for one task that needs finishing properly. A chapter, an email, a conversation that did not fit into lunch. Nobody minds if a single coffee takes a while.
The room does not need an event to be useful.
No programme required
You can read, work, talk softly or watch the street. There is no playlist for concentration, no designated silent table and no timer on the chair.
Sometimes a café’s best job is simply leaving you alone for a while, with enough life around you that being alone does not feel lonely. After three, Kopi is especially good at that.
What Is on the Bar This Week
Alder is in the espresso hopper, Guest Lot No. 41 is on filter, and the saffron drink has earned another week. Here is what we are pouring and how we think each coffee tastes best.
Espresso: Alder
Alder is the coffee we know best, which makes it a dependable baseline while the weather moves between late-summer heat and the first cold mornings.
As espresso it tastes of dark chocolate, toasted nuts and red fruit. In a flat white, the chocolate becomes softer and the fruit reads more like caramel. If you want a first cup without having to think about it, order this.
Filter: Guest Lot No. 41
Our hand-brew option is lighter and more aromatic, with peach, black tea and a floral finish. We serve it without milk first so those quieter flavours have room, but it is your cup. Ask for milk afterwards if that is where you want to take it.
- Available as a pour over while the daily dose lasts.
- Best after a few minutes of cooling.
- Retail bags are on the shelf in small numbers.
The drink that stayed
The saffron latte from last week’s test board is staying. It is gently spiced rather than sweet, with orange peel and a little honey bringing the cup together. It works hot or over ice.
We will keep making it until the weather changes or everybody gets bored of asking. Judging by the first week, the weather will change first.