Coffee is at its best between four days and four weeks off the roaster. Roasting Monday and Thursday means nothing in the warehouse is more than three days old when it ships.
Every batch is 12 kg on a drum roaster with a fifteen-minute cycle. We log the bean temperature every thirty seconds and compare each curve against the one we approved for that lot. If it drifts more than a few seconds through first crack, the batch goes to staff coffee.
It is a slower, more wasteful way to work than roasting once a fortnight into a warehouse. It is also the difference you can taste.