About
Why the label says when
Every coffee bag we'd ever bought said the same thing: roasted fresh. Then it left the hard part to us. Open it now? Next week? How much, how hot, how long?
Fresh turns out to be the wrong promise. Coffee straight off the roaster is full of carbon dioxide and tastes muted; it needs days to rest before it tastes like itself, and every coffee needs a different number of days.
So we print it. A birder's field mark is the handful of marks that tell you what you're looking at. Ours are on every bag: where it grew, how it was processed, the day it peaks, and the recipe we tuned it with.
The mark
Each origin gets its own coloured dot and a round cream label in typewriter type. One glance and you know which bag is which.
The rest
We work out how long each coffee takes to open up, and print that day beside the roast date. Open it then, not before.
The recipe
Dose, water, temperature, time: the numbers we tuned each coffee with, so your first cup starts where ours ended.
