Roasting
Tuesdays, on the drum
We roast the week's coffee on a 12kg drum and rest it five days before it reaches the bar. Two origins rotate with the harvest. Nothing is held past its season.
- 12 kg drum
- 5 day rest
- 2 origins
Cluj-Napoca — Specialty roastery & micro-bakehouse
Light roasts,long ferments.
Roasted Tuesday. Baked this morning. Collected at the bar.
07:30 doors open08:00 first bakeCold Drip Reserve — 15 leftCardamom Sugar Bun — 12 leftTwice-Baked Almond Croissant — 7 leftSpiced Banana Bread — 10 leftWhipped Ricotta & Fig Toast — 13 leftMortadella & Pistachio Focaccia — 10 leftSmoked Salmon & Dill Bagel — 11 left15:00 last bake18:00 close
Fermenting
Mixed the day before
Dough goes together in the afternoon and ferments overnight at 4°C. It bakes at six, which is why the shelves thin out by noon — and why we don't refill them.
- 18 h bulk
- 4°C overnight
- Baked 06:00