Practical things
The roastery is on Pavlou Mela, an eight-minute walk from the brew bar. Flat shoes, please — the floor is concrete and there are pallets. Under-16s are welcome with an adult but the drum is loud.
Ninety minutes in the roastery with Stelios or Anneke — green storage, sample roasting, the W6A profile, and a cupping at the end.
Where the sacks live, why humidity matters more than temperature, and what a lot card actually records.
Faidra runs 100g on the sample roaster while you watch the colour change and listen for first crack.
Charge temperature, turning point, development time. The graph on the screen, explained without jargon.
Taste what came off the drum, next to the same coffee roasted a week ago. Take home 250g of whichever you preferred.
The roastery is on Pavlou Mela, an eight-minute walk from the brew bar. Flat shoes, please — the floor is concrete and there are pallets. Under-16s are welcome with an adult but the drum is loud.
Up to twenty people, outside opening hours, with a cupping and a labelled batch to take away.