Kavrum is a concept: a fictional company, designed by Neron Design.

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Latest roast · Batch 2611 · Ethiopia, Guji · Natural

Every bag, its curve.

We roast in small batches and publish the exact curve of every bag we sell: bean temperature, air temperature and rate of rise, second by second. If you want to know why your coffee tastes the way it does, the answer is printed on the bag.

This week’s coffees ↓Find your bag’s curve

Roast time10:31Dev. 15.7%
Roast curve of batch 2611. Charged at 201 °C; turning point at 01:12, 92 °C; yellowing at 04:24; first crack at 08:52, 196.2 °C; dropped at 10:31, 205.4 °C.

The log

Batch 2611, as it happened

Every event of the roast above, to the second. Move along the curve to read any moment in between.

Batch 2611, as it happened
EventTimeBean
Charge00:00201 °C
Turning point01:1292.0 °C
Yellowing04:24150.2 °C
First crack08:52196.2 °C
Drop10:31205.4 °C
Development01:3915.7%

Coffees

On the shelf this week

Six coffees, each with the curve it was roasted on. Pick one and its roast plays at the top of the page.

Read a curve

Three phases, one decision.

  1. 01

    Drying

    Charge to yellowing

    The beans give up their water. The air is hot, the beans are cold, and the curve dips before it climbs. That low point is the turning point.

  2. 02

    Maillard

    Yellowing to first crack

    Sugars and amino acids start to brown. Colour, aroma and body are built here. A steady, falling rate of rise keeps it clean.

  3. 03

    Development

    First crack to drop

    The beans crack open and the clock matters most. A short development keeps fruit and acidity; a long one turns them into chocolate and weight.

Try it

Move the drop. Taste follows.

This is our Guatemala. Drag the drop earlier or later and watch the development time change, and with it the cup.

Development 16.9% Our drop: 10:50

Sweet, clear, orange and toffee

Where we drop this coffee.

Roast curve of batch 2602. Charged at 201 °C; turning point at 01:09, 93 °C; yellowing at 04:28; first crack at 09:00, 196.5 °C; dropped at 10:50, 207 °C.

Find your bag

Your batch number is under the curve on your bag.

Roastery

A small drum in Kadıköy.

We roast on Tuesdays and Fridays, a few kilos at a time, and every curve is published before the bag is sealed. On Saturday mornings the door is open: come and taste the week’s coffees with us.

The curve club

A bag every two weeks, with its curve.

We choose, we roast, we send. You get the coffee and the story of its roast.

Join the club
Concept

Kavrum began as one sentence.

A roastery that publishes the exact roast curve of every bag.

Everything on this page grew from it: the roast that plays as you arrive, the curve on every label, the drop you can move, the batch you can look up. That is the whole method. Your company has its own sentence.

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