Small batch coffee roasters
Ember & Oat roasts twice a week in a converted bakery, then ships within days. Three honest blends, no filler, nothing stale.
06:14 · Mill Street roastery
Pulled at dawn, poured slow, made to linger. Every bag is roasted to order and tasted before it leaves the building.
Our story
We started in 2017 with a secondhand five kilo roaster and a rule we still keep: nothing sits on a shelf. Green coffee arrives from farms we visit, gets roasted on Tuesdays and Fridays, rests for two days and goes out the door.
It is slower and it costs us more. It also tastes like it should.
average from roaster to your door
partner farms across six countries
roasted by hand every single week
average rating from 3,200 reviews
The blends
Each one built for a different kind of morning. Hover or tap a bag to taste it first.
Good questions
Yes. Skip, pause or change your blend from your account up to 48 hours before roast day. No emails to customer service, no guilt.
We roast every Tuesday and Friday. Your bag is roasted on the next roast day after your order, rested for two days, then shipped. The roast date is printed on every bag.
Our bags are paper lined with a plant based film and go in the home compost. Shipping boxes are recycled card, taped with paper tape.
Tell us and we will send a different one free. We would rather you drink something you enjoy than finish a bag out of politeness.
Origins
We buy directly from fourteen farms and pay at least 40 percent above the commodity price. Most of them we have visited more than once.
Huila, Colombia. A family farm of eleven hectares that dries every lot on raised beds in the shade.
“They taste our coffee and tell us what they find. That makes us better farmers.”Marisol, producer
Guji, Ethiopia. Four hundred smallholders, one washing station and the most floral coffee we buy.
“Fair price, paid on time, every year. That is the whole relationship.”Dawit, station manager
Cerrado, Brazil. The chocolate backbone of House Ember, grown on red soil and naturally processed.
“We built a new drying patio with the premium. You can taste it.”Joana, farm owner
Our cafes
Four rooms, all with good light, real cups and a seat by the window if you are early.
New roasts, brew guides and one good story every fortnight. Subscribers taste limited lots before anyone else.