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Weekly Batch Subscriptions
A weekly batch subscription is the backbone of the roastery. You choose a cadence and a profile, and Homesik Coffee LLC roasts a small batch for you on the same day each week. The roast is sized to your order rather than poured from a large production run, which means the coffee rests for a consistent number of days before it is packed and shipped. We keep a share of each batch behind for the cupping table, so the notes you read describe the exact roast in your bag rather than a generic description of the origin.
Subscribers can shift between a lighter and a darker profile at any time, and the change shows up in the next letter before it shows up in the next bag. We recommend a weekly cadence for households that brew two cups a day, and a fortnightly cadence for smaller households that want the bag to stay within its best window. A subscription can be paused before a roast date and resumed whenever you are ready.
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Cupping Note Letters
The cupping note letter is a short written record of the session behind your coffee. It opens with the roast date, the green lot and the profile, then gives the dry and wet aroma, the acidity, the body, the sweetness and the finish as we recorded them at the table. A simple score sheet follows, and the letter closes with the one change we would make if we roasted the same lot again. There is no promotional language in the letter, because the point of the exercise is honesty rather than persuasion.
Letters are written from the West Valley City roastery and mailed before the coffee arrives, so you can read the notes while the bag rests. A subscriber who disagrees with a note is invited to write back with their own impression. Those replies are collected into a small tasting log, and the log sometimes changes the next roast profile. In that way the letter is not a broadcast but the middle of a conversation.
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Brew Guide Sheets
Each lot ships with a single brew guide sheet that fits on the counter beside the grinder. The sheet gives a dose, a water weight, a grind window and a temperature, then walks through two methods tested in the roastery kitchen, usually a pour over and an immersion brew. Every figure is measured against the batch you actually received, and the grind window is written in plain terms such as fine sea salt or coarse sand rather than in micron counts that mean nothing without a reference grinder.
A short troubleshooting block at the bottom of the sheet covers the two problems home brewers meet most often: a brew that runs too fast and tastes thin, and a brew that stalls and tastes bitter. The guide also carries a storage note, because a bag left open on the counter will fade faster than one kept sealed and cool. When a recipe changes because of new equipment at the roastery, the new sheet is dated so that you can tell which version you are holding.
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Gift Box Roasts
A gift box roast is assembled for a date you name, whether that is a birthday, a holiday or simply a quiet thank you. We roast close to the date so the recipient receives a fresh bag, add the cupping note letter for that batch and fold in a brew guide sheet that assumes a modest home setup. A short printed message goes on a plain card, and the box itself is built from simple materials that can be recycled without a trip to a specialist facility.
Gift boxes are a one time purchase and do not enroll the recipient in a recurring plan. If the recipient enjoys the coffee and wants to continue, they can start their own subscription, and we will treat it as a new relationship with its own preferences. We can hold a box for a later date where you order early, and we will confirm the exact roast and ship date in writing so there is no guesswork about when it will arrive.
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Green Bean Sourcing Notes
Green bean sourcing notes are the quietest service and the one that explains the rest. For every lot that enters the roastery we keep a short written record of the country, the region, the harvest window, the variety, the processing method, the moisture reading on arrival and the price basis. We also record why the lot was chosen over the alternatives we cupped, and why we eventually moved on from it. The notes are available to subscribers on request and are folded into the letters when a lot is close to running out.
We write these notes in plain sourcing language rather than in the shorthand of a trade contract, because a home brewer should be able to follow the chain back to the farm without a glossary. We do not claim to know more about a lot than the importer and the producer have told us, and we mark any figure we have not verified. When a lot carries a certification, the note says which one and who issued it. When a lot carries no certification, the note says that too, without dressing it up.
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Home Barista Q and A Hours
Home barista question hours are open sessions held in small groups at the roastery. Subscribers bring a grinder, a kettle, a scale or a recipe that refuses to behave, and we work through the problem at the table. Most questions turn out to be about water, grind consistency or the small habits that decide whether a brew tastes clean or muddy. Answers are practical, and a session usually ends with a hand written note describing the next two changes to try.
Places are limited because the room is small, and sessions are announced by email so that everyone has a fair chance to book. Advice given in a session is guidance from experience rather than a safety assessment, and we will not advise anyone to bypass a safety device on a piece of equipment. If you cannot attend in person, you can send a question in advance and we will answer it in the written summary that follows the session, without publishing your name unless you ask us to.