Roast it small, write it down, cup it twice. CUP

Homesik Coffee LLC runs a home-roast subscription roastery at 3586 S Davi Ct, West Valley City - 84119-3499, United States (US), where every small batch is roasted, rested and tasted before it leaves the building. Each subscriber receives a weekly batch, a cupping note letter and a brew guide sheet written from the same table where the decision to release the coffee was made. You can read the full range of service in our services overview or simply start a weekly batch and let the letters arrive.

Start a weekly batch subscription →

The roast log, read as a table

Six services on one sheet

This is the working sheet taped to the roastery wall. Every service Homesik Coffee LLC offers sits in one line, with the short version of what it does. The marks in the left column are the letters we use on the physical log cards, so the table below is the same order you will see on the shelf: H for the weekly batch, C for the letters, W for the brew sheets, G for gift boxes, B for green bean sourcing and Q for the open question hours. Nothing here is a bundle you have to buy whole. Pick the line that fits your morning and ignore the rest.

HWeekly Batch Subscriptions	A small batch roasted every week, rested, sealed and shipped on the same schedule. You choose the cadence once and the roast profile follows your feedback.
CCupping Note Letters	A written letter that records the cupping session behind your coffee, including the score sheet and the change made because of it. No marketing filler, only what the table actually said.
WBrew Guide Sheets	A single sheet per lot with a dose, a grind window and two brew methods tested in the roastery kitchen. Every figure is measured against the batch you actually received.
GGift Box Roasts	A boxed roast assembled for a date you name, with the letter and the brew sheet tucked inside. Built like a small parcel rather than a promotional package.
BGreen Bean Sourcing Notes	A short written record of the green coffee we bought, the price basis and the reason it entered the lineup. Plain sourcing language so you can follow the chain back to the lot.
QHome Barista Q and A Hours	An open session where home brewers bring a grinder, a kettle or a stubborn recipe. Answers are practical and usually end with a hand-written note to try next week.

Roasting for home brewers is a different craft from roasting for a cafe. The bag is smaller, the grinder is often the limiting factor, and the person drinking the coffee is the same person who will taste every batch for the next three months. Homesik Coffee LLC built the roastery around that fact. We roast in the morning, cup at midday and write in the afternoon, and the writing is part of the product rather than an afterthought. A home brewer who understands why a roast was changed is a better taster, and a better taster gives us better feedback for the next batch.

The weekly batch is the spine of the operation. Each subscription is a standing instruction, not a one-off purchase. We roast on the same day each week so the resting window is predictable, and we hold back a portion of every batch for the table. That held-back portion becomes the cupping note letter, which is mailed before the coffee arrives so you can read the notes while the bag rests. Brew guide sheets follow the same batch and the same roast date. When we change a profile, the change shows up in the letter first, then in the roast, then in your cup. You can trace the whole loop on the services page and we are happy to walk through it on the phone.

The green bean side is quieter but just as important. We keep sourcing notes for every lot that enters the roastery, including the harvest window, the moisture reading on arrival and the reason we moved on from the previous lot. Those notes are available to subscribers on request and they are folded into the letters when a lot is close to running out. Gift boxes are drawn from the same roast schedule, which means a gift is never a stale bag from a forgotten corner. And the home barista question hours exist because most of the questions we get are not really about coffee at all; they are about grinders, water and the small habits that decide whether a home brew tastes clean or muddy.

The cupping table itself is a plain wooden bench with a kettle, a scale, a row of bowls and a stack of printed score sheets. Nothing about it is theatrical. We fill the bowls with a held-back portion of the batch, break the crust when the aroma is strongest, and write down what we smell before we taste. The score sheet has a small margin on the right for a single sentence that summarises the session, and that sentence is what becomes the opening line of the cupping note letter. If the margin stays blank, the batch does not ship. That rule sounds strict, but it is the reason a subscriber can read a letter and recognise the coffee they are about to drink.

The brew guide sheet is tested on the same bench, using a modest grinder and a kettle that any home kitchen might own. We do not test with laboratory water or a commercial brew tower, because a recipe that only works in perfect conditions is not a recipe at all. When a sheet says fine sea salt, that is the texture we actually ground to on the bench. When it says ninety four degrees, that is the temperature we cooled the kettle to by leaving the lid open for a set number of seconds. A home brewer should be able to follow the sheet with ordinary tools and get a cup that tastes like the notes.

We also keep a small tasting log of replies from subscribers. When someone writes that a bag tasted flatter than the letter promised, the reply is logged without a name and compared with ours. Sometimes the difference is a grinder that produces more fines than the one on our bench, and the fix is a coarser setting and a slower pour. Sometimes the coffee itself changed because the bag spent a week in a warm kitchen. The log helps us separate the two, and the next letter often carries a short aside about storage or grind that came directly from that exchange.

If you are new to subscription coffee, the simplest path is to start with the weekly batch and read the first two letters before you change anything. Drink the coffee exactly as the brew guide suggests, then try one small adjustment the following week. Most people find their sweet spot within a month. The question hours exist for the moments when that process stalls, and the gift boxes exist for the people you want to share the table with. Whatever you choose, the sheet on the wall stays the same, and the writing stays honest.

Everything above happens within a short walk of the roaster at 3586 S Davi Ct, West Valley City - 84119-3499, United States (US). The roaster, the cupping bench and the writing desk sit in one room, and the whole operation is deliberately sized so that a person can hold it in mind. That is what makes the letters worth reading: they come from a place where the coffee is actually made, by the people who taste it, on a schedule that leaves room to write it down properly.