September 30, 2026

I have had some good feedback on my post below so I am going to keep it easy to read for a while longer as its utility seems to be appreciated. Now, on to some scheduling news. . . .

The Roastery is going on hiatus for a LOT of the fourth quarter of 2026 (4Q2026). No orders for coffee will be accepted during the following time periods:

October 19, 2026 through and including November 4, 2026
December 1, 2026 through and including December 17, 2026
January 11, 2027 through and including January 29, 2027

I do realize that these hiatus periods are in the middle of the “Holiday Season” but due to long-standing commitments I will be unable to fulfill any orders. I apologize for any inconvenience. Please keep this in mind over the 4Q2026 and beyond.

On a happier note, a new DECAF from Peru (and processed by Swiss Water®) has been ordered and should arrive any day now. As soon as I get this coffee I will post an update. Other offerings have been fortified and restocked (Classic Espresso and Ethiopiques). If you have any questions, please reach out to A. Roaster using the handy form at the footer of this (or any other) page (on the website).

Well, that is all I have for now as we close out 3Q2026, I wish y’all good tidings and happy days.

Stay Caffeinated Y’all,
A. Roaster

September 14, 2026

Dam! How did ½ a month git away from me? Time sure does fly on the “back nine.” All the more reasons to try different things, mix up the “ole regular routine” and try sunpfin new! Well, not really new but different. OK, not really different but . . .

As some of you may know, I am partial to extracting my morning brews with my pride and joy, my espresso machine (don’t ask). For years, the first thing I do in the morning, before the fog clears from my head and a semblance of humanity enters my personality, I fix a double shot of whatever fresh roast I have on hand. This espresso habit extends decades, perhaps a half century. It works for me. Recently, I cold brewed a small batch of the new Nicaraguan La Bastille (roasted to city at 420F). I thought I would experiment a little bit and prepare this batch without any fancy equipment. I used; 1) a porcelain drip filter, 2) a brown paper cone filter, 3) a mason jar (wide mouth 32 oz.), 4) a small kitchen scale set to weigh in grams and, 5) a spoon (NOT an endorsement of any product nor do I receive any commissions). That is it, no fancy equipment, no electric speciality coffee appliance (that is if you do not consider a refrigerator a ‘fancy coffee appliance’). I did this to prove to myself anyone can make fantastic coffee, easily, (relatively) quickly and, with meh, a little fuss. I was blown away by the flavors, tasting and longevity of the brew. This method really works and I am here to tell you how to do this.

The most sophisticated piece of equipment here is a kitchen scale able to weigh things in grams. I hear some yelling (Grumpy Lawyer, is that you?) “why not use the standard Imperial weighing system?” Answer: because grams are more accurate and accuracy counts in this endeavor.

Ok so here is the method. Gather together 1) FRESHLY ground coffee (the grind should be fairly large and mimic a French Press grind; generally the biggest grind particles your grinder can consistently achieve), 2) a mason jar with lid and band, 3) cold (room temperature is preferred) filtered water. Place the ground coffee in the mason jar, add filtered water, place the lid on the jar and screw on the mason jar band, shake vigorously then place the jar in a refrigerator for 12-24 hours (I suggest 24 hours to get a full extraction from the grinds but longer soaks are fine but do not exceed 48 hour soak). Once done with the brewing process, filter the concentrate then dilute with fresh filtered water. That is the totality of the cold brew method.

Quick note; It is suggested that every so often, such as when you raid the ice box for that after dinner, pre-slumber munchie attack or whenever you happen to open the ice box, give the jar a good shake.

After the brewing process is complete, you now have coffee concentrate. Now, it is time to filter the coffee concentrate. Get your porcelain drip filter with paper filter and run the cold slush through the coffee filter. This will take some time and patience. The key here is to let gravity do all the hard work. I neglected to mention that two mason jars are helpful here (one to brew and one to decant to) but, any appropriately sized decanting vessel will do. If you are impatient, you can give the slush in the filter a stir with the spoon to get the liquid to drain a wee bit faster. That is all there is to make Cold Brewed Coffee. Now for the important information; brewing ratios.

To anyone reading this, thank you for sticking around. My method is explained above below is the ‘recipe’ I use. Your taste buds may differ (significantly) from mine so, you can play with the ratios to make the coffee as strong or as weak as you prefer. I like a bold, strong and deeply flavored beverage that can stand up to being iced without significantly affecting the flavors by dilution of the ice. My recipe below produces a VERY strong cup of coffee. You have been WARNED!

For the initial brewing process, I use a 4:1 water to coffee ratio. For example, if you use 250 grams(g) of coffee, the initial brew volume of water should weigh 1000g (or 1 kg for the metrically inclined). WEIGH BOTH THE WATER AND COFFEE GRIDS! Combine the fresh filtered water and coffee together and let it sit in your ice box for 12-24 hours. For your convenience, I will list a few possible ratios at 4:1; 400g of water combined with 100g of coffee. OR, 600g of water combined with 150g of coffee OR, 800g of water combined with 200g of coffee. The ratios above ALL represent a 4:1 brew ratio. DO NOT DRINK THIS LIQUID WITHOUT THE NEXT STEP.

After your patience is tested by the brewing process your next step, is filtering the concentrate and diluting it to create the drinkable liquid that is cold brew coffee. WARNING, this will also test your patience. Take the coffee concentrate and filter this concentrate through a paper filter (using the porcelain filter with a brown paper filter fitted to the conical porcelain filter) as described above. After the concentrate is filtered, execute the dilution process by adding fresh filtered water to the decanted concentrate. How much you ask? That is up to you and what your tongue likes. I use 2:1 fresh filtered water to concentrate dilution ratio. Now this is VERY STRONG, flavorful, NOT bitter and beautifully smooth coffee but is STRONG, FUERTE (Spanish), STARK (German)! You may want to add more fresh filtered water to dilute than I do (using tap will add chlorine and other undesirable flavors to the brew). Some people enjoy a 3:1 dilution of the concentrate. This ratio is not unreasonable and, a 4:1 dilution (of the concentrate) should provide a cup that is, in total, represents a final 16:1 water to coffee ratio. This is smack dab in the middle of the SCCA recommended coffee to water ratio (strength). After you diluted the concentrate, you are now ready to imbibe! I use my cold brew coffee for ice coffee and there is nothing wrong with placing this brew (diluted) in the microwave to heat up the coffee for a warm cup o’ joe.

Now a thought or two on longevity of this brew. I intentionally aged this finished brew in my refrigerator for over two weeks. I noted no change in flavors or any (significant) shift in body or mouth feel. It keeps well for a long time allowing you to utilize this over the course of two weeks (possibly longer but I tested a few days beyond two weeks). You can use the brew for iced or hot coffee. This concoction is convent and is a wonderful thing to have on hand to offer the unexpected house guest or satisfy an afternoon coffee craving.

If you have a French Press, this is even easier as decanting the concentrate is (mostly) effortless but does leave a bit of ‘mud’ in the bottom of your glass. If you have a French press, and use it, you know what I mean. If you don’t want the ‘mud,’ just run the concentrate (after you ‘press’ the coffee) through a paper filter. This process filters (drains) the concentrate significantly faster as the paper filter has less resistance to fight against with the ground coffee removed from the paper filter.

One last clarification; I used the Nicaraguan – La Bastille (roasted to city at 420F) for this experiment and I believe that all the coffees The 144 Roastery have are perfectly fine for this process. I just used my newest coffee in stock for this experiment.

If you have any questions on this or any other (coffee related) issues, please contact me and I will respond as quickly as I can. You can use the handy form at the footer of any web page if you like or, email, call or, text me if you like. If you do not have the personal contact information of A. Roaster, use the form in the footer below; this minimizes the significant amount of SPAM I get.

Thanks for your attention and time. This was a long post and I truly appreciate you following this little enterprise.

August 30, 2026

Back after another round of tussling with the website format, I have updated inventory along with other general housekeeping issues. All current offerings are available for ordering and inventory is up to date. If you have any question, please utilize the handy form at the footer of this page. Be well everyone.

August 28, 2026

Been a while, Eh? Still here, still hand roasting coffee to order, still standing by for your order and, buying new beans for y’all to brew and enjoy. Recently, I have had some requests for some fruit forward coffees and particularly, for Indonesian coffees. I have found another lot from Indonesia (Sumatra to be precise) that meets the exacting and outrageously high standards of The 144 Roastery. This lot is also from the Gayo region and is a wet processed Organic bean. Check out the Indonesian TAB above and take a look. I also bought another fruit bomb from Niagara that went through an anaerobic fermentation that utilized specialty yeasts! If you are loving the fruit forward coffee flavors and want a special treat, try this coffee at City Roast and be prepared for a wild ride on passing over your taste buds. I included this coffee under the Central American tab above. Check out the description and secure your roast today!

On a less happy note, the Indonesian Sumatra Gajah Estate – Natural Processed is running low so, you know what that means – LOW INVENTORY ALEART! If you have found this coffee to please your palate, MOVE QUICK before this unique coffee runs out; you have been warned.

Oh, and one last thing, a restock of the Guatemala La Morena has been secured. We ~~burned through~~ roasted a TON of this coffee this season as the crop was outstanding. I securred enough of the 2025-2026 crop to get us to the fresh offerings from La Morena in early 2027 (2026-2027 crop is harvested from December to March). This coffee should be perpetually available IF the good women farmers of La Morena Corporative keep producing outstanding coffee as they have year, after year, after year, after……

That is your inventory update, tardy but, here. Wishing everyone on the pile of tubes that is the inter-thingie all the best!

June 21, 2026

Back from a quick break and I’ve been fulfilling orders for the past week. I needed some time to update the website shopping cart system and since I am not a trained website administrator, it took some time. In any event, I think I have the shopping cart system up and running now.

As always, the easiest way to contact me is by using the form below in the footer section. I will answer your queries as soon as I can.

Happy Summer Solstice everyone!

May 28, 2026

I have to take the Roaster off line for about two weeks. Sorry for the short notice but machines are finicky and tend to give little notice when deciding to throw a widget. Alas, we are off line until further notice. We expect to return in about 2 weeks. Thanks and, I apologize once again for this inconvenience.

May 18, 2026

A short inventory update; a restock of the Guatemalan La Morena with 2026 crop has arrived and we have good amount of La Morena for sale. Bad news is that the Organic Ethiopian Guji Baku is SOLD OUT. It had a great run but, alas, it is no more, (pinning for the fjords if you will). Other fine coffees await your perusal on subject specific tabs above.

El Niño is projected to be brutal this year and coffee crops are likely to be impacted. Future wholesale coffee prices continue to be historically high. Bad weather and shipping constraints make matters worse. Good news here at The 144 Roastery, we continue to hold prices steady through carefully purchased forward coffee contracts timed to target the lowest wholesale prices for the best whole bean coffees from around the world. Inventory control is one part that keeps prices steady through this inflationary period. I will continue to hold prices at the current levels for as long as I can. I believe we can hold prices steady for at-least calendar year 2026 and with good possibilities to extend the current price structure into 2027.

Sadly, I can make no such price holding commitment for vendors I utilize, SPECIFICALLY Fed(foookin)Ex. Shipping prices are rising and, as always, IF I utilize FedEx to ship to you, I only charge a pass through rate that is the exact rate Fed(fookin)Ex charges me; no shipping mark-up at the Roastery.

In any event, as we head smack headlong into Summer 2026, I wish you all good health, good fortune.

May 6, 2026

Well….(A subject often deep, dark and wet). Long story – short. A delayed return but, a return nonetheless. All in stock coffees are back online and you may order anything you like; I can only fulfill your coffee desires and only with in-stock items but feel free to order ANYTHING you like. It is good to be back after along absence. The Roaster (man and machine) are up and running.

March 26, 2026

So time is upon us where the closing of the Roastery is (nearly) upon us. Officially, my last roast before I close down the Roastery for a short (?) break will be on March 27 at Noon. I look forward to my hiatus. In preparation, I have closed the shopping cart system. If this is a day early for anyone, I will take orders for one more day via a message below in the Comment section (in the footer of every web page). Just let me know what coffee, how much and exactly which roast level you prefer and I will process your order before turning off the lights in the Roastery for a little more than a month. Thanks everyone for your continued interest in my tiny enterprise. If you bought one pound from me in the past, I am grateful for your patronage. If you bought more, I am thrilled and you are a lover of Fresh Roasted coffee! Happy trails and I will see you in May 2026.

March 16, 2026

Well, time has slipped by once again and, as Steve Miller once noted, Time keeps sipping into the future. Nuttin I can do about that other than just enjoy the ride and I am endeavoring to enjoying this ride called life. I hope everyone out there in coffee land is flying like an eagle (while avoiding the turkeys), and is well caffeinated and enjoying the view. I am flying away myself towards a madcap adventure to an undisclosed location, far, far away from my roasting machine – Melvin or more colloquially Mel (named after a great-uncle who gifted me this opportunity). Mel will be taking a break too; the flavorator has been working overtime and the philangie is worn and needs replacement. So, we are both taking off from roasting duties from March 27 to May 1, 2026. A long Spring break, I know but, life is too short to drink bad coffee and not to have a bit of fun and madcap adventures.

A note to all who have found the 144 Roastery coffee an indispensable part of their caffeination routine; part of the magic I use to develop outstanding coffee for you is a dedicated commitment to life long learning on how to to best roast coffee and an absolute commitment to freshness. No matter what anyone tells you, fresh roasted coffee is best consumed while still fresh. Now freshness is best understood in the tongue of the beholder and the muscular organ in my mouth of this typical tetrapod tells me that in a month after roasting the fresh roast flavors start to degrade; after two months of storage most of the magic in the beans have evaporated and after three months of storage well, you might as well be drinking Eight O’Clock coffee (do not drink this particular brand if you respect your mouth!). I say this here to alert you not to over order in panic with respect to my impending hiatus. This may not be the best business practice but I ain’t no ordinary business man. I care about my product the way you care about your brew. My advice is to go ahead and order enough beans to get you through the month of April and no more.

I’ll be back in to fulfilling orders in May IF no one sets off a giant radioactive firecracker somewhere on this big blue marble. Let’s hope we never see this event for if we do it is good by to us all. I hate to end on such a sour note but today’s reality cannot be brushed aside. Let us all pray, act and, work towards a peaceful future otherwise, we will inherit a piece-full pile of ashes.

February 19, 2026

OK, I admit that I have been remiss in updating the website (again)! Not a whole lot of new information to post EXCEPT for a NEW Organic Ethiopian Guji coffee. Head on over to the African Coffee Tab above and select the new coffee, Ethiopian Organic Guji Tora and check out the notes. This is another really wonderful Natural Processed Guji coffee that screams out its origin the way Sam Kinison screamed to his audience.

All in all the last few weeks have been good and the roasting continues. One maddening issue I am dealing with is the SPAM I receive in the comment section in the footer. I hoped this would be an easy way to contact the me but alas, I am rethinking the use of this comment section. So far, legitimate communications are limited and SPAM is increasing. I am going to extend the experiment a bit longer and ask for your opinion; is the option of the comment section useful to you? If so, please let me know if abandoning the footer comments would inconvenience you. You can also use the comment section to order coffee or, opine on the roast you received or, just leave a general comment or suggestion. If I get a few valid comments, I will continue using the comment section. If not, I may nuke the footer comment section in a future update.

Oh and one last thing, fair warning; I am going to take a hiatus from roasting starting on March 27, 2026. More information on this in a future post. This is an early WARNING to stock up prior to this date as the hiatus will be extended. I will let you know more in the coming weeks as plans solidify.

January 30, 2026

Nearly the end of the first month of 2026 and normality, or what makes a personal introspection seem reasonable in a completely bolloxed world, has settled into a rhythm. Well, a rhythm that is asynchronous and consistently changing with time but, a comfortable rhythm no less.

I have spent some time spiffing up the virtual shop sweeping electrons to and fro, and that includes miraculously getting the Shopping Cart System working again! Quirks still exist. For example, selection of the depth of roast you would like to order requires you to select from the drop down box in the cart. IF YOU DO NOT select a Roast Level, I will assume “Roasters Choice” and you will get what ever roast I think is best. Now, my taste may not exactly align with your tongue so it is best to get your request logged into the Roast Level drop down menu.

Additionally I am having a wee issue with Shipping fees. I cannot define a granular shipping zone of “Inside the Beltway” because, I suspect that anyone outside the Beltway has no geographical concept of what “Inside the Beltway” means, exactly. In any event what that (may) mean to you you may not be able to access “Free Shipping Inside the Beltway” and if you have a Virginia or Maryland address the Shopping cart system will automagically add a Shipping Fee. Only Washington DC addresses are recognized a a “Free Shipping Zone.” Click on Ordering Information Tab above for more information. Contact us below to discuss shipping charges or any thing else on your mind.

Keep warm in this frigid atmosphere (actual, metaphorical and/or, political) and seek to understand the difference between Climate and Weather.

January 21, 2026

Hello again!

I have revamped the website and added new inventory. Take a look at the top menu and you can see I added an Indonesian Coffee page with the Roastery’s very first offering from Indonesia (Sumatra). Sadly, I removed the Mexican Decaffeinated coffee as stock was depleted and it was pinning for the Fjords (it is no more). Fear not, I have replaced our old friend with a newly purchased Colombian Decaffeinated that is absolutely delicious as an espresso extraction. This DECAF is wonderful in any extraction method you choose and, this Colombian Decaf is one of the few DECAFs that extract oh so yummy in your espresso machine of choice. Also, a new Costa Rican coffee was purchased and will be added to the Central American Tab tomorrow. Oh, and one more inventory update, I was able to restock the Guatemalan La Morena with a recent shipment from the high mountainous region of Guatemala so, this perennial favorite will be hanging out and available for purchase for the foreseeable future.

Additionally, a new Menu system had been implemented. To order coffee, hover over the TOP Menu item and a list of available inventory will appear when you hover. Click the specific coffee you are interested in and that will take you directly to the information/ordering page. When you click on the TOP Menu item, that will take you to a general information page about the region that will have relevant information about the coffee including low stock warnings.

Thanks for visiting and if the mood strikes you, drop the old Roaster an email and let him know what you think of the new layout; love it or hate it, all opinions are welcomed and, no need to limit yourself on topics as all emails are viewed and answered. I love hearing from y’all so, do not be shy.

January 13, 2026

Hi All,
Oy Vey! It has been a while since I have had an opportunity to update the website! If you do not already know, I have been navigating the Industrial Medical Complex shepherding my most beloved Roast Mistress through a long and complicated medical journey that required my full attention in patient advocacy, insurance wrangling, learning the idiosyncrasics of “Doctor speak” and, getting the best advice I could from family and friends. FINALLY, the start of the end is insight as the Roast Mistress graduates from the Medical center(s) to home health care very soon. I am thrilled to report that the prognosis is good and a full recover is expected.

Since August I have been fulfilling orders as an attempt to maintain some sense of normality. Operating the roaster and concentrating on perfecting your roasts over this last 5 months has grounded me and provided a small respite to focus on something “normal” as we traversed this winding and long path through the Medical Industrial Complex that substitutes for health care in America. If you were blissfuly unaware of my struggles of late then I have accomplished my mission to be YOUR custom roaster. If you are among the informed, I thank you for your support over these trying times. The love and support of family and friends has given us strength to persevere and face some dark days. Words are insufficient to describe the love we felt directed towards us and your palpable and actionable kindness has provided us with a unique perspective and deep understianding on what community, fellowship and friendship truly mean.

The motto of this little enterprise is, “Life is too short to drink bad coffee.” A motto that I firmly believed before beginning this trip through the Medical Industrial Complex last August. Today, I feel the deep truth of this motto and have found quiet strength in those first sips of that black ink I love to drink. Each day over this journey, each cup gave me the courage and tenacity to face hard days with uncertain outcomes. My morning ritual grounded me in quiet comfort while steeling me for difficult days.

This is a happy ending of sorts and I hope you take a moment to find some solace and peace in your morning ritual and gain strength to face whatever challenges that you encounter in your life. Enjoy the company of your family and friends, share stories of milestones of your life with anyone who will engage with you and make sure you enjoy every cup of coffee or tea or, as Warren Zevon once said, “Enjoy every sandwich.” My point here is not to just enjoy every cup of coffee but enjoy life and do what makes you smile; this is the only important thing I have learned over my short walk upon this rock.

Updates to inventory are coming in the next few days and a quick preview is; a restock of some perennial favorites, a new Costa Rican coffee and the Roastery’s very first offering from Indonesia. Stay tuned for a follow up post in the next few days but first, I need to get the Roast Mistress settled back home after a long, long, long time away. Blessings to all.