The roaster your café pours next.

Why it exists

A café picks a roaster once and pours them every day. Yet comparing roasters means opening dozens of shops, each with its own bag sizes, currencies and words for the same thing. Put together, their own listings say who roasts what, for espresso or filter, what a kilo costs and who delivers where.

How you use it

Follow the film on the home page from the drum to your grinder and say what your bar pours (espresso, filter or both), what a kilo may cost and how near the roaster should be: three roasters come back. Keep the ones you’d pour and they wait on your bar, in the corner of every page.

Or read the shelves: the back bar after the film, the whole catalogue as bags with their labels, an origin, or the roast log, one line per roaster with what a kilo costs from their cheapest to their dearest. Save bags to your shelf, lay up to four side by side on the cupping table, or taste first at a coffee stop in Amsterdam, Rotterdam or Copenhagen.

Where the facts come from

Every coffee, roaster and price comes from the roasters’ and merchants’ own listings: coffee names exactly as they write them, their photographs where they supply one, and prices in their currency with a reference in euros per 100 g or per kilo where the weight is known. Where a detail is missing, the label says “Not stated” rather than guess. The methodology explains how each number is read.

What it isn’t

Not a shop: the merchant confirms the final price, stock and shipping, and you buy from them. Not a ranking: nothing is ordered by sales or by a quality score, and no roaster or merchant pays to appear. Your bar, your shelf and your comparison stay in this browser; there are no accounts.

A sister site

Producers Coffee does the same one step back along the chain: it shows roasters who grows the coffees they sell, and who already buys from them.