Meridian Coffee Roasters - est. small, kept small

The whole roastery,
built on one slow pour.

We roast a handful of washed and natural coffees, light enough to taste where they grew. No machines, no shortcuts - just a paper filter, a kettle, and a recipe you can repeat at the same kitchen counter every morning.

The Meridian recipe

A 16-to-1 cup

2 cups
Coffee
30 g
medium grind
Water
480 g
94 - 96 C
Bloom
60 g
for 45 s
Total brew
2:45
give or take

Weigh everything. A cheap kitchen scale is the single biggest upgrade your coffee will ever get.

The pour, in four moves

The numbers above tell you what to use. This is what to do with it. Read it once, brew it twice, and it lives in your hands after that.

  1. 01

    Bloom

    0:00 - 0:452x the dose

    Pour twice the coffee weight in water, in tight concentric circles. Watch it swell and breathe. Let the gases escape before you do anything else.

  2. 02

    First pour

    0:45 - 1:15up to 60%

    Pour steadily to sixty percent of total water. Keep the bed level. The aim is even saturation, never a gouged crater.

  3. 03

    Second pour

    1:15 - 1:45up to 100%

    Top up to your full water weight. Slow the stream as you approach the line. The slurry should sit high, then begin its slow descent.

  4. 04

    Drawdown

    1:45 - 2:45patience

    Hands off. A flat, even bed left behind means you poured well. Aim to finish by two minutes forty-five.

On the shelf right now

Three lots, roasted in the last week. We list the altitude and the process because they change how you brew, not because they look good on a bag.

Kochere

Yirgacheffe, Ethiopia

Tea-like and weightless. The cup our whole method is built around.

JasmineBergamotWhite peachWashed · 1,950 - 2,100 m

La Esperanza

Huila, Colombia

Round and forgiving - the one to learn on before you chase the bright stuff.

Red appleCane sugarCocoa nibWashed · 1,700 - 1,850 m

Nano Challa

Agaro, Ethiopia

A natural for the days you want fruit forward and unmistakable.

BlueberryCacaoLavenderNatural · 1,900 - 2,050 m

Want a bag, or want to learn?

We ship the morning after we roast, and we run a free standing-room brew class at the counter every Saturday. Either way, write to us and tell us how you take it.

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