HALF-CAF Blend #04Decaf

Discount applies automatically at checkout — mix & match any espresso roast.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Bean 1: 50% - Colombia | Finca Tamana | Elias Roa | Sugarcane EA Decaf Washed

Bean 2: 50% - Papua New Guinea | Kay Farm | Typica/Arusha/Bourbon Washed

We’ve always wanted to make a HALF-CAF — something smooth, rich, and delicious with milk, but with only half the caffeine so you can have twice as much without feeling like you could run to Queensland and back.

Each week we gather the leftover bits from our regular and decaf roasts that didn’t find a home, then we play matchmaker — pairing them up into a one-off blend that’s unique every time. It’s a little different with every release, and that’s half the fun.

Stock’s always limited because, well, we only have so many strays to work with. Once they’re gone, that week’s flavour adventure is history.

Check the ratios below for what’s in this batch — and if this one doesn’t sound like your vibe, have a squiz at our other HALF-CAF blend option here.

Bean 1: 20% - Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf

Bean 2: 30% - Colombia | Pillimue Family | Caturra / Colombia Washed EA Decaf

Bean 3: 42% - Papua New Guinea | Baroida Estate | Gesha Washed #7904

Bean 4: 5% - Ethiopia | Jigesa | Kurume & Wolisho Washed

Bean 5: 3%- Peru | El Cacao | María Magdalena Yaxahuanca | Gesha Washed Organic