Frequently Asked Questions

FAQs:

Below are some common questions customers have asked us. If you still need help, send us a message through the chat bubble. If that’s not working, feel free to email us at brian@thoughtfulcoffee.co.

Roasting style?

I’d say our roasting style is light, while applying development to bring the most out of the coffee. We roast on a Roest P3000 in a shared roasting space (multimodal roasting).

Sourcing style?

We buy coffees from all origins and regions, mostly based on our palate and whether we like the coffee. We avoid coffees that are overly funky, artificial, or don’t fit within the fruity, floral, and complex categories.

Roasting schedule and roasting cutoff?

We roast every two weeks, and we usually don’t have every coffee on hand. If one part of your order is missing, we’ll wait until the next roast date to fulfill your order. That’s why your order may be fulfilled the next day, or it may take up to two weeks.

I need the coffee by a certain date. Can you accommodate?

Reach out to us through chat or email. If you need it by a certain date, please confirm with us that the lots you’ve picked will work.

Do you have a brick-and-mortar?

Not yet, but we’re working on it.

What do “Discount” / “2good2go” mean?

These are coffees that have rested past our 4–5 week sell window. They’re ready to brew as soon as you buy them.

How does your exchange policy work?

Reach out to us through chat or email. If you aren’t happy with your order, we’ll do our best to make it right or replace it with something else. If we can’t find a solution, we’d be happy to refund you.

How does local pickup work?

We currently offer in-person pickup in front of our apartment, 5 minutes from the Metropolitan/Lorimer L stop.

When your order is ready, you’ll receive an email with a booking link. Book a time, then text me when you leave and when you arrive, and I’ll come down to meet you with your order.

Current pickup schedule:
  • Wednesday: 6pm–8pm
  • Friday: 6pm–8pm
  • Sunday: 3pm–5pm

Rest recommendations?
  • Terroir-focused lots: minimum of 4 weeks
  • Process-forward lots: minimum of 3 weeks

Brewing recipe?

I brew and QC my coffees with a plastic V60 and an EK43 (cast burrs). I usually attach a baggie with our grind size, so I suggest referencing that when dialing in your grind.

I brew with filtered water between 90°C and 94°C: 90°C for coffees that are more forward and punchy, and 94°C for coffees that are more delicate and need more extraction.

My 18g pourover recipe:
  1. 60mL bloom
  2. 60mL double bloom
  3. Pour to 300mL

I aim to finish around 3:15, and I adjust my grind to hit that while checking for any muddiness.