Coffee's New Roastery Triples Output, Embraces Simplicity

Listen up: 321 Coffee is scaling up. The North Carolina roastery, now triple the size of its original warehouse, is no longer just a hub for inclusive coffee work. It’s a production powerhouse, fueled by a bold pivot from tech-heavy systems to low-tech precision. The move reflects a deeper truth: sometimes, simplicity outshines complexity.

The new 5,000-square-foot space in Raleigh houses a Loring S35 roaster alongside its existing S15 model, doubling capacity and meeting surging demand from wholesale clients and five local cafes. But the real shift isn’t the machines—it’s the workflow. After years of relying on digital systems to guide staff, 321 Coffee has embraced a more hands-on approach. Co-founder Michael Evans called the previous tech-heavy setup “difficult with some technical limitations,” opting instead for physical checklists and human expertise. The result? A streamlined process that’s faster, more intuitive, and better suited for the roastery’s mission.

Inclusivity remains central. The company’s green coffee system, which minimizes handling of heavy burlap bags, is a small but meaningful step toward safer, more accessible work. Evans highlighted the growth of its roasting team—roasters like Sophie Pacyna and Paul Kocher have refined their craft so much that tech “assists” feel less necessary. Meanwhile, the brand’s wholesale arm has become a major revenue stream, sourcing beans from importers like De La Finca and Ally Coffee. Last year alone, 321 roasted over 100,000 pounds of coffee, a testament to its rising influence.

The future looks even bigger. With a sixth location slated for 2026, the company’s footprint is expanding, but its core ethos isn’t. From a Ford E-Transit van to a brick-and-mortar empire, 321 Coffee has always balanced innovation with purpose. Now, it’s proving that scaling up doesn’t mean losing sight of what makes a coffee brand exceptional.