Roast Master
Daniel Okafor
Profile
Behind the Bar With Daniel
Daniel roasts every bean we serve, in twelve-kilo batches, tasting each one before it ever reaches the bar.
In the roastery
He built our roast profiles from scratch — a chocolate-forward espresso blend and a rotating cast of bright single origins.
Tip for home brewers
Buy whole beans, grind just before brewing, and give fresh roasts a full week to rest. Your cup will thank you.
Say hello at the bar
Daniel works the morning shift most weekdays — the flat white is the order to trust.
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