Specialty

Real talk: If you're roasting coffee at home, you're probably wondering if you're paying too much for green beans. The market’s a wild ride—prices swing wildly depending on origin, quality, and where you shop. Let’s cut through the noise. For small-scale domestic roasting in Europe, expect to pay between €3 and €12 per kilo, but that’s just the starting line. Specialty-grade beans, which dominate the home roasting scene, often sit at the higher end of that range. The devil’s in the details. Ethiopian Yirgacheffe, prized for its floral acidity, might cost €8–€10/kg, while Colombian Supremo, known for its buttery body,…

There’s something brewing in the quiet corners of the coffee world—a growing demand for roasting education that dares to prioritize craft over scale. While mainstream programs focus on efficiency and consistency, a niche movement is emerging around small-batch roasting, lighter profiles, and the intricate dance between terroir and processing. For enthusiasts who crave depth over volume, this isn’t just a trend—it’s a rebellion against homogenization. The craft approach hinges on understanding how a bean’s origin shapes its potential. Terroir—the combination of soil, climate, and altitude—dictates flavor notes, acidity, and body, while processing methods like natural or honey drying introduce layers…