FAQ's

Roast days:

We generally roast coffees on Mondays, Tuesday and Fridays, although this can vary.

Post days:

We post every week-day. If your order is placed before 1pm (1300 local time) we will endeavour to get it out in the post that day. 

Can I track my order?

We use royal mail for orders under 2 kilograms, unfortunately standard royal mail doesn’t offer tracking. If you require a tracked service we can provide that just let us know when you order, this will lead to increased postage costs.

Orders over 2 kilograms are sent via UPS, and should arrive within 2 days of posting, UPS is a tracked a service. 

When will my subscription order be shipped?

We ship our subscriptions during the first and third week of the month, depending on when your subscription package was ordered.

Can i choose my subscription coffee?

Subscription coffees are selected from our latest arrivals that fit the right price point and offer a changing style. This of course relies on us receiving at least one or two new coffees every month. We try to ensure that you won't receive the same coffee twice.

Is your coffee suitable for filter or Espresso brewing ?

Both. At crankhouse our roasting style is known an “omni roast”.

All our coffees are suitable for filter and espresso brewing as we roast in the middle of a profile. Filter profiles tend to be lighter & would be difficult to work with when brewing espresso due to less development. An espresso profile on filter would be quite heavy & lacking clarity due to more development, increasing solubility levels & allowing for espresso shots to be pulled.

Due to our roast style you may find that for espresso brewing you’ll need to run your shot times longer than that of an espresso profile.

How long shall I wait after the roast date till I can brew my coffee?

If your brewing on filter methods we recommend waiting 5 – 7 days after roast date. If your brewing on an espresso machine or mokka pot than 10 – 14 days after roast date.

If you brew coffee to fresh it’ll lead to harsh sour flavours in the cup, not pleasant. The reason coffee needs time after roasting before brewing is due the process called “degassing”. After roasting coffee begins to let off gases, mainly carbon dioxide, this negatively impacts flavour and can lead to uneven extractions. The bulk of the carbon dioxide is released within 24 hours of the roast date.

Coffee gets better with age to certain extent, until the flavour will start to drop off this would usually tend to happen around 5 to 6 weeks after the roast date. But remember all coffees are different & trust your palette.

Can i pick up coffee from the roastery?

Yes, coffee will be available to purchase in the café during its opening hours, the café and roastery are situated within the same building. Because the roastery space is an industrial working environment, general public access is restricted unless an appointment has been made.

Do you offer brewing/barista classes?

Once our training space has been completed, brewing and barista classes will be available to purchase through our webstore. If you need some brewing help check out our brew guides.

Is your packaging recyclable?

Yes, our pouches are single layer plastic (rated 4) and can go in your household recycling.

What's the best way to store coffee?

There has been a lot of scientific study as well as anecdotal evidence from coffee professionals on this subject. Bottom line is that like any other organic product coffee ages and loses its vibrant flavour and aroma characters. The 3 enemies of freshness are HEAT, LIGHT and OXYGEN. ie putting your coffee in a non-sealable glass jar on the kitchen window shelf is a definite NO-NO. A cool, dark place in it's original resealed packaging is best. If you can try and squeeze out any air when you're resealing that's even better.

Then there's the freezer. One of our industry giants Scott Rao recently posted on his instagram feed about his use of the freezer. YES you can significantly slow down the aging/staling process by putting your beans in the freezer. Ideally you want to vacu-seal them in a non-pourous bag. Once you take the bag out, allow them to come to room temperature BEFORE opening (otherwise condensation will occur and significantly effect the quality of the remaining beans).