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We have moved more times than we would like to admit.
Different spaces, different arrangements, always the same roaster making the journey with us. For a while, finding a home for it felt like the hardest part of the job. Not the sourcing. Not the roasting itself. Just the question of where we were allowed to do it.
We are in Tai Seng now. Two years, we think. Maybe more, maybe not. But for now, it is ours.
Running a roastery in Singapore keeps you honest. The costs, the regulations, the realities of F&B - they have a way of sharpening your focus. We are always thinking about how to do this well. How to protect the time we need to roast properly, source thoughtfully, and taste everything before it reaches you.
Here is what a week actually looks like.
Monday we rest. It is the only day that belongs entirely to us, and we protect it.
Tuesday and Wednesday, we roast. There is something grounding about those days. The smell, the heat, the rhythm of it. If an order comes in for beans we do not have, we will roast again within two days. It matters to us that what you receive is fresh.
Thursday onwards, we cup and taste. This is where the sourcing work lives. Sitting with coffees, deciding what belongs in our lineup, what does not. It is slower work. Quieter. We like it that way.
In between all of this, there are orders to pack. Every day. And whenever we can, we show up at our pop up, because that is where we actually get to see the people we are making coffee for.
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The newsletter fits in somewhere around all of this.
Once a week. That is the commitment we made to ourselves and to you. It is not always easy to find something worth saying. Some weeks it comes naturally. Others, we are sitting with a half-written draft and a full roast calendar and wondering how both things are going to get done.
But we keep writing. Because we believe this newsletter is worth your inbox. Because we hit 1,000 of you this year, and that means something to us. Because slowing down to put words to what we do, the coffee, the sourcing, the spaces we have called home, is its own kind of practice.
We are 1,000 of us now. If you know someone who would appreciate this, we would love for you to bring them in. Refer three friends to Coffee Convos and we will say thank you with 20% off storewide. Your personal referral link is below.
We do not know exactly what comes after Tai Seng. We hope it is somewhere we can stay. Somewhere the roaster does not have to move again.
Until then, we are here. Roasting on Tuesdays, writing when we can, grateful you are reading.
With love, The folks at Prodigal
