01 · 0:00–4:20
Drying
The bean loses its water. It turns yellow and smells of hay. This decides whether the roast will be even.
Roastery
The pithead baths
This is where miners once changed after their shift. Today the hall holds a 15-kilo drum, and twice a week it smells of roasting instead of soap.
- Drum
- 15 kg per batch
- Roast days
- Tuesday and Friday
- Batch
- about 12 minutes
- Coffees per week
- three, plus the next ones in preparation
- Building
- Former pithead baths, Ruhr area
How we roast
Three coffees, three curves.
Same drum, different ending. The light roast comes out shortly after first crack, the dark one stays in a good two minutes longer. Tap a coffee to highlight its curve.
02 · 4:20–9:00
Maillard
Sugars and proteins react, the bean turns brown. Caramel, nuts, body. The longer this phase, the rounder the cup.
03 · from first crack
Development
The bean cracks audibly. From now on seconds count: short for acidity and fruit, long for chocolate and little acidity.
Drop by
On Fridays the door is open.
If you want to see the drum running: Friday from 7 am, while we roast. Coffee from the batch is sold at the door.
Concept: Frühschicht is a fictional business. There is no address and no opening hours.
Next roast: No. 215 · TUE 27/10