We taste 60 cups a week so your bag never disappoints
Strand & Steam started in 2016 as a single rented drum roaster in a Strathcona garage and a stubborn belief that great coffee shouldn't require a passport. Today we still roast by hand on a restored 1971 Probat — small 12kg batches, profiled bean by bean, logged and cupped before a single gram is bagged.
We buy green coffee through direct-trade relationships with growers in Colombia, Ethiopia and Sumatra, paying well above commodity price and visiting the farms we can. What we can't pronounce, we don't roast.
Source with intention
We cup samples from 30+ lots a season and only buy what scores 86+. Traceable to the farm, paid for fairly.
Roast in small batches
Twice weekly on the Probat. Each profile is dialled to highlight a coffee's natural sweetness, never to mask it.
Rest, cup, then ship
Beans rest 48 hours to degas, get cupped one more time, then ship within two days of roasting. Freshness you can taste.