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Roastery

For practice and experimentation

Rose Rejects

Rose Rejects

Regular price CHF 15.00
Regular price Sale price CHF 15.00
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The coffee

Worth knowing

Rose Rejects is coffee that didn’t make it into our main lineup.

It’s a mix of beans rejected by our colour sorter — including quakers and beans that are visually over-roasted — alongside roasted batches that missed our internal targets by being too light, too dark, or otherwise outside spec. Nothing unsafe, nothing adulterated, just coffee that didn’t meet the standard we set for Rose.

This is not a curated blend and it’s not meant to be expressive or particularly tasty. Expect a very basic cup. Sometimes flat, sometimes rough, sometimes fine — but never special. If you’re looking for clarity, sweetness, or nuance, this isn’t it. That said, it’s still coffee. It will extract, it will caffeinate, and it won’t harm you. It’s simply imperfect, inconsistent, and sold honestly as such.

These Rejects can also be useful beyond drinking. Many customers use it for seasoning new grinders, testing espresso machines, creating coffee scrubs or whatever your heart desires.

Sold without origin, roast profile, or flavour notes. Whole bean only. Priced accordingly.

Brew guidance

Brew this coffee

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Our starting recipe

Rest the coffee for around 14 days after roasting.

Water
Soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low.
Dose
16 g coffee to 260 g water.
Grind
Medium-fine, around 25 clicks. Adjust for a total brew time of 2:30-3:00.
Brewer
Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo.
Temperature
92-94 C.

Pour structure

  1. Bloom Pour 60 g and wait 40 seconds.
  2. Second pour Add 100 g. Aim for the drawdown to finish around 1:25.
  3. Final pour Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.

Total brew time Around 2:45.

Troubleshooting

If the cup is sour or thin, grind finer. If it is bitter or dry, grind coarser.

At origin

Where each coffee begins.