Roast House is one Probat drum, two roasters, and a stubborn belief that a coffee is made or wasted in the four minutes after first crack. We profile each lot by hand, log every batch to the second, and pull anything that doesn't taste like the day it peaked. No flagship blend on autopilot. No roasting to a number on a screen.
Poured across Toronto — bars, bakeries, and kitchens that put their name next to ours
What twelve kilos at a time actually buys you
Most of what gets blamed on stale beans or bad water actually happens on the drum, in seconds you can't take back. We treat roasting as the craft it is — one curve per lot, dialed by a person watching, smelling, and tasting, then locked once it sings.
Every green coffee gets its own roast profile — charge temp, airflow, gas, the lot — developed over a week of test batches before a single bag goes out. A Colombian washed and a Brazilian natural have nothing in common on the drum, so we never pretend they do.
Development time is where flavor is built or burned. We log first crack to the second and hold a tight development window per coffee — long enough to round out acidity, short enough to keep the origin's character intact instead of tasting like the roast.
No profile leaves the lab until it's been cupped blind against the last batch. If a roast drifts — even a little — it gets re-dialed, not shipped. We'd rather sell out than send a bag we wouldn't pour ourselves.
Not a 'best before' fiction printed months out. The actual day we pulled it off the drum, stamped on the bag, so you know exactly where your coffee is in its life — and brew it when it's at its best.
Our roster turns over as lots peak and run out — we don't restock a coffee just to keep it listed. Every card shows the producer, the process, and the roast we settled on. When it's gone, it's gone until next harvest.
Washed Caturra from a smallholder beside Wilton Benítez in Piendamó, roasted light to hold the fruit. Tastes like red apple, panela, and a clean orange-blossom finish. Our pour-over benchmark — the one we hand new staff first.
Natural-process heirloom from Guji at 2,000m, stopped just past first crack. Blueberry, jasmine, and a syrupy sweetness that fills the cup. Loud, floral, and unmistakably Ethiopian — bring a kettle and pay attention.
Pulped natural from Mococa, taken a touch deeper for the bar. Milk chocolate, roasted hazelnut, and a heavy, glossy body that holds its own under steamed milk. The shot our espresso machine was tuned around.
Volcanic-soil Bourbon from Acatenango, roasted to work as filter or espresso. Cocoa nib, dried cherry, and baking spice with enough acidity to stay interesting black. The everyday bag people reorder without thinking.
Sugarcane-EA decaf from Huila, 99.9% caffeine-free and roasted like we mean it. Toffee, almond, and stewed plum — a decaf chosen for the cup, not the compromise. The bag that converts the 'I'd never drink decaf' crowd.
Great roasting falls apart fast if the green is mediocre, the bag leaks air, or the café down the street can't pull a shot. So we own the whole chain — from the farmgate price to the barista's portafilter.
We taste hundreds of samples a season and buy nine. Every lot is bought through direct or transparent-trade channels, and we publish the FOB price we paid — so the farmer's cut isn't a marketing word, it's a number you can read.
One-way degassing valves, nitrogen-flushed, heat-sealed within the hour. Oxygen is what turns good coffee flat — we engineer it out so the bag you open tastes like the roast date, not the warehouse.
Café accounts get dialed-in espresso profiles, on-site machine calibration, barista training, and a roaster who actually picks up. We grow with the rooms that pour us — your shots are our reputation on a counter we don't control.
Grind settings, ratios, and water specs printed on every bag and walked through at the bar. No snobbery, no 'you're doing it wrong' — just the few details that make a home brew taste like the cupping table.
Our Dundas West counter is the proving ground — every new roast goes on espresso and filter there before it ships, in front of the people who'll tell us the truth. Come sit at the bar and taste what we're working on.
“We switched our whole café to Roast House because the espresso is consistent shot to shot, week to week. When we tweaked our machine they sent a roaster to re-dial it with us. Nobody else does that.”
“The Kayon Mountain on my V60 tasted exactly like the notes on the bag — actual blueberry, not wishful thinking. First roaster I've trusted enough to buy blind every month.”
“They publish what they paid the farmer and they'll talk your ear off about development time. You can taste that they care. Our pastry program is built around their Brazil now.”
Order a single roast whenever you like, set up a subscription that ships fresh and skips when you're away, or open a wholesale account for your café. Roasted to order, dated on the bag, no lock-in either way.
Any roast on the roster, one time.
Our subscription — fresh on your schedule, 15% off.
For cafés, restaurants, and offices.
We roast every Tuesday and Friday and ship within three days, so most orders reach you four to seven days off the drum — right in the sweet spot for filter, and rested perfectly for espresso. The actual roast date is stamped on every bag, so you never have to guess.
Your call, set per order or per subscription. Choose ground and we dial the grind to your exact method — espresso, V60, AeroPress, French press, moka, or cold brew. If you're unsure, whole bean keeps best; we'll tell you that for free.
Because coffee is seasonal and we buy small. We list a lot while it's at its peak and let it sell out rather than restocking tired green just to keep a name on the menu. Find one you love and we'll point you to the closest thing when it's gone.
More than beans. New cafés get an espresso profile dialed to their machine and water, on-site calibration, barista training, a standing weekly roast and delivery, and a direct line to the roaster. Your shots carry our name, so we treat your bar like our own.
Yes — the bar on Dundas West is open six days a week, and it's where we test every roast on espresso and filter before it ships. Come taste what's on the drum, ask anything, and watch a batch come off if the timing's right.
Tell us within fourteen days and we'll re-roast it, swap it for something better-matched, or refund it — no need to send it back. Dialing a coffee to your taste is the whole point, and we'd rather get it right than win the argument.
Grab a bag while the roster's fresh, set a standing order so you never run dry, or bring us your café and we'll dial it in. Either way, you'll taste what twelve kilos at a time gets you.