TorrefactionNo.4

Single-origin roastworks · Brooklyn Navy Yard · est. 2019

The curve
is the recipe.

We log every roast at two-second resolution — charge, turning point, first crack, drop. Same lot, different curve, different cup. Torrefaction No. 4 publishes its roast data and roasts to it.

The roast lab · instrument 04

Drag the drop point.
Taste the difference.

This is a real bean-temperature curve from our 12 kg drum. First crack is fixed by physics; where you end the roast is the decision. Slide the drop marker — color, Agtron, flavor and brew method follow.

Bean temperature, °C · time, min · sampled every 2 s · charge 204 °C, 12 kg batch

From cherry to cup

Six stations.
Every number logged.

Coffee is a chain of decisions made by different hands on two continents. These are the six we track, and the numbers we hold each lot to.

  1. Cherry

    Worka Sakaro smallholders pick each tree three times a season. Only crimson, fully ripe cherry makes the lot — sugars peak, then fall fast.

    24 °Bx at picking

  2. Ferment & wash

    Thirty-six hours underwater in tile tanks, then graded in channels by density. The heavy beans sink; the cup gets cleaner.

    36 h wet ferment

  3. Dry & rest

    Fourteen days on raised beds, turned hourly, down to 10.8 % moisture. Then two months of reposo in parchment before export.

    10.8 % moisture

  4. Roast

    Charged at 204 °C, dropped where the curve says so. Every batch is logged at two-second resolution and archived — the chart above is lot 26-07-EG.

    2 s log resolution

  5. Degas

    Carbon dioxide leaves the bean for days after the roast. We ship on day three; filter peaks around day seven, espresso closer to day ten.

    Ships day 3

  6. Cup

    Every batch is cupped blind at 24 hours against the control roast. Drift more than half a point on the SCA scale and the batch doesn’t ship.

    ±0.5 cupping tolerance

The monthly drop · No. 31

One coffee a month.
Roasted to its curve.

July is Ethiopia — Gedeb, Worka Sakaro. Washed heirloom grown at 1,900–2,200 m, dropped at City+ (Agtron 62) for apricot, bergamot and a cane-sugar finish. Your bag ships with a printed card of its batch’s actual curve.

  • 250 g whole bean, kraft, one-way valve
  • $22/mo pause or cancel any month
  • Day 3 roasted Tuesday, shipped Wednesday

Ships US-wide. First bag leaves the roastery Tuesday, 4 Aug.