The roastery
Small batches, written down.
Brindle Coffee is a two-person roastery working out of a converted dairy building in Wiltshire. We keep three coffees on the shelf, roast them on Tuesdays, and write the roast date on every bag.
How we decide what to roast.
We cup samples every second week and only keep a coffee if it still tastes right after a week in the bag. That is why the range is small: House Blend for milk drinks, Red Clay for espresso, First Light for filter.
Roast profiles are recorded per batch and adjusted for each new crop. If a lot arrives tasting flatter than the sample, it does not go on the shelf.
Brewing at home
- Filter: 60g per litre, water at 94°C, three pours.
- Espresso: 18g in, 36g out, around 28 seconds.
- Moka and press: a coarser grind than espresso, and let it settle before pouring.
Questions about a bag? Email hello@brindlecoffee.co.uk.
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