Light roast
Bright and delicate, the origin speaks loudest.
CitrusHoneyTea
Acidity
Body
Bitterness
Best for: Pour-over, filter
View this roastDemo Coffee Roasters
Specialty roastery · Bahrain
Roasted for the cup you remember
Single-origin lots, roasted in small batches and shipped within days of the roast.
Our story
The story of Demo Coffee Roasters
Demo Coffee Roasters roasts single-origin coffee in small batches, a few kilos at a time, and ships it within days of the roast. We buy from farms we can name, roast to bring out what each lot already has, and write the brew recipe on every bag.
The bean
A cherry, a seed, a cup
Coffee is the seed of a fruit. Everything we taste begins with how that fruit grew, how it was picked and how the seed was freed from it.
Tap a layer, from the skin to the bean.
Deep red when ripe.
Step
Sugars develop
Fermentation turns the fruit's sugars into the acids and aromatics the roast will later caramelise.
The journey
Field to cup
One bean, nine chapters. Scroll.
Chapter 1 of 8
The forest
High in the hills the cherries ripen slowly, shaded by taller trees.
The cup
Pour it slowly. Breathe it in.
Sweetness, body and a clean finish rising with the steam.
CocoaCaramelRoasted hazelnut
Shop the roastThis week's roast
On the shelf now
The origin
Where the coffee grows
Volcanic highlands, steady rain and cool nights: the islands that give the cup its body.
- Gayo highlandsAceh, around 1,200–1,700 m
- Lake TobaNorth Sumatra, around 1,000–1,600 m
- TorajaSouth Sulawesi, around 1,400–2,100 m
- 01
Volcanic soil
Young, mineral-rich ash soils hold water and feed slow-growing trees.
- 02
Altitude
Above a thousand metres the nights are cool and the cherries ripen slowly.
- 03
Rain and shade
Steady equatorial rain and forest shade keep the trees from stress.
- roast profiles
- 3
- days from roast to door
- 7
- whole bean on request
- 100%
- blends we cannot trace
- 0
The cup
What you will taste
Low acidity and a full, creamy body; cocoa and caramel up front, roasted nuts behind, a clean finish.
CocoaCaramelRoasted hazelnutEarth
Acidity
Body
Sweetness
Bitterness
Roast
Choose your roast
Light, medium or dark
Same beans, three roasts. Slide between them to see how the cup changes.
Medium roast
Balanced: sweetness, body and a gentle acidity.
CaramelHazelnutCocoa
Acidity
Body
Bitterness
Best for: Everything, every day
View this roastDark roast
Deep and bold, dark chocolate and smoke, velvet body.
Dark chocolateMolassesSmoke
Acidity
Body
Bitterness
Best for: Espresso, moka pot, milk
View this roastBrew guide
Brew it well
Pick your method; the recipe scales to your cups.
01Bloom: twice the coffee's weight in water
- Ratio
- 1 : 16
- Grind
- Medium-fine
- Water temperature
- 92 °C
- Time
- 3:00–3:30
0:00/ 3:00
Brew timer
NowBloom: twice the coffee's weight in water
Next · 0:35Pour slowly in circles to half the water
Steps
- 01Rinse the filter.
- 02Bloom with twice the coffee's weight in water for 35 s.
- 03Pour slowly in circles to the total weight.
- 04Let it drain; swirl once.
Common mistakes
- Boiling water scorches the cup.
- A coarse grind drains too fast and tastes thin.
Brew calculator
Cups
25gCoffee
400mlWater
For 2 cups of 200 ml at 1:16
Serve
What to do with it
Tap a picture for the recipe.
Our promise
What our mark stands for
Plain commitments, in plain words.
Our mark goes on what we stand behind: a coffee whose origin we can name and whose story we can tell you.
A named origin
Every coffee carries the place it grew.
Sealed fresh
Packed airtight and dated.
Told honestly
What it is, where it comes from and how to brew it.
Questions
Before you brew
Whole bean or ground?
Whole bean keeps its aromatics for weeks; ground, for days. We grind to order for your method if you ask.