Est. roast house, botanical brew
Roots,
grain &
spice.
Cinderroot roasts whole botanical material in small drum batches and grinds it for brewing. Roots, grain, spice and peel, with no coffee bean goes in the drum, and nothing is added after it comes out.
- Method
- Drum roasted, small batch
- Working stock
- Roots, grain, spice, peel
- Brewed
- Filter, pot or steeped cold
- Supplied to
- Kitchens, cafés, trade buyers
01 The drum
Everything is decided by heat and time.
- i
Sorted whole
Material arrives whole and is sorted by size before roasting, so a batch colours evenly rather than scorching at the edges.
- ii
Roasted to colour
Each batch is drum-roasted to a target colour and pulled by eye and smell. Roast logs are kept for every drum.
- iii
Rested, then ground
Roasted material rests before grinding. Grind is cut to the brew method the batch is destined for.
- iv
Blended last
Components are roasted separately and only brought together at the end, so one element can be adjusted without remaking the whole.
02 In the cup
Dark in the cup, bitter at the front and sweet underneath. A brew for the hours coffee doesn't suit.
03 Discovery
The Range
Three roast profiles built from the same working stock. Read how each one is composed and which brew method it is cut for.
Read the range →04 Buyers
Trade
Formats, documentation and lead times for cafés, kitchens and retail buyers. Specifications are issued directly, not published.
Open a trade enquiry →
05 The house
We say less than we could.
Cinderroot publishes what it can stand behind. Ingredient statements, allergen information and product specifications are issued as controlled documents with each enquiry rather than paraphrased on a web page.
We make no nutritional, dietary or health claims here. If a claim matters to your buying decision, ask and we will send what is verified.