Stories from the roastery
Brewing guides, origin visits, and all things coffee culture.
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Brewing
Cold brew at home — a simple step-by-step guide
Smooth, low-acid, and endlessly refreshing. Here's exactly how we make cold brew in the Kyiv Roasters lab.
Cold brew is not iced coffee. Where iced coffee...
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Origin
Ethiopia origin trip — what we found in Yirgacheffe
Andrii reports from our spring sourcing trip — the farmers, the altitude, and the lot that made our cupping table go silent.
Every April, I fly...
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Brewing
How to brew the perfect V60 pour-over
Grind size, water temperature, pour technique — our head roaster walks you through every variable for a flawless cup.
The V60 is one of the most...
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Origin
Natural vs. washed processing — what's the difference?
Fruit-forward or clean and bright? How a coffee is processed at origin shapes everything you taste in the cup.
When a coffee cherry is picked, what...
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Culture
The rise of specialty coffee in Kyiv
How Ukraine's capital became one of Europe's most exciting specialty coffee destinations in under a decade.
Ten years ago, ordering a flat white in Kyiv meant...
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Roasting
Understanding roast profiles — light vs. dark explained
What actually happens to a bean during roasting, and why it matters far more than the colour of the finished roast.
Most coffee drinkers have an...
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