Small-batch roastery & cafe

Roasted this week, poured today

We roast in small batches on a village drum roaster, cup every lot by hand, and pour the same beans across the counter. Come for the smell, stay for the second cup.

See this month's beans Visit the cafe

This month's beans

Three lots on the shelf right now. Roast level runs from a light, tea-like cup to a deep, syrupy one — count the dots.

Gayo Highlands, Sumatra Washed & wet-hulled

Roast 4 / 5

Deep Earth

Tasting notes: dark cocoa, stewed plum, cedar, a long syrupy finish.

Best as: espresso, moka pot, cold brew
Kintamani, Bali Fully washed

Roast 3 / 5

Everyday Kampung

Tasting notes: milk chocolate, toasted almond, brown sugar, soft citrus lift.

Best as: filter, latte, batch brew
Toraja, Sulawesi Honey process

Roast 2 / 5

Morning Garden

Tasting notes: jasmine, white peach, honey, clean tea-like body.

Best as: pour-over, aeropress

Order our beans online

Bags of this month's roasts, packed the day they are roasted and posted out. Availability, options and delivery are shown in the shop below.

A brewing guide in four steps

The same method we use behind the counter. Scales make more difference than any gadget.

Weigh & grind

Use 60 g of coffee per litre of water. Grind medium-coarse for filter, fine for espresso, and always just before brewing.
Heat the water

Just off the boil — about 92 to 94 °C. For espresso your machine should sit near 93 °C at the group.
Bloom, then pour

Wet the grounds with twice their weight in water and wait 30 seconds. Then pour in slow circles until you hit your total weight.
Taste & adjust

Too sharp? Grind finer. Too bitter or dry? Grind coarser or shorten the brew. Change one thing at a time.

Our cafe story

Kopi Kampung began as one drum roaster in a back room behind the family kitchen. Neighbours started queuing for the smell, so we cleared the front room, set out a few tables, and started pouring the roasts we were already sending out to friends.

Everything is still done by hand: green beans bought straight from smallholder groups, roasting twice a week, cupping on the counter, and a grinder you can watch while you wait. Bring a book, bring a friend, bring your grandmother.

Monday – Friday: 7:00 am – 5:00 pm
Saturday: 8:00 am – 6:00 pm
Sunday: 8:00 am – 2:00 pm
Roasting days: Tuesday & Friday mornings

Wholesale for cafes

Running a cafe, restaurant or office kitchen? We supply cafes, bakeries and small kitchens with freshly roasted beans, a staff training session on your machine, and a grind dialled in for your setup. Tell us your weekly volume and we will put together a plan.