Washed Ethiopia — the bright one
Orange-juice acidity, black-tea finish, light body. Roasted light and served mostly as filter; in milk it turns mellow and honeyed. Currently in cup as this week’s V60.
Light roast · filter-first
Our story
Two founders, one roaster, a Tuesday habit
ABC3 started as a home barista bench and a stubborn question: why do neighbourhood cafes in this city drink coffee that left the port a month ago? The answer we wanted was simple — roast it close, on a small drum, on a day we can promise.
So we found the back room, installed a 12kg drum, and fixed the roster: roasting every Tuesday, resting for a few days, serving from Thursday. The café out front exists to keep the roaster honest — you can’t sell beans to yourself. (Founders’ names and history are placeholders in this demo.)
The process
Green to cup, in five steps
Everything happens in this building. No one else touches the beans between the hopper and your cup.
-
1
Green selection
Two origins at a time, bought from roasters we can visit or trace. Sample sacks first; only what survives cupping makes the roster.
-
2
Roasted in-house
Tuesdays, 12kg drum, light-to-medium profiles chosen for milk. Every batch gets a log: charge temp, development, drop weight.
-
3
Resting
Beans degas for 3–5 days in valve bags. We serve from Thursday because that’s when the roast is actually at its best.
-
4
Cupping & dialling
Every new batch is cupped before it hits the bar, and the espresso recipe is re-dialled for it — never assumed.
-
5
Serving
Out the back, into the hopper, and by hand in front of you. When a batch is done, it’s done — the board flips to “last batch” and the price drops.
The beans
What’s on the roast roster
Two lots at a time, always single-origin. (Origin details below are illustrative for this demo.)
Natural Brazil — the milk one
Cocoa, dried banana, low acid. Built for flat whites and lattes, roasted medium and rested a day longer than the Ethiopia. The batch brew on most days.
Medium roast · espresso-first
The team
Who’s behind the bar
Four people, one roaster, and a standing rule: if you can’t explain why a coffee tastes the way it does, you don’t serve it. (Names are placeholders in this demo.)
J. Tan — Co-founder & roaster
Runs the Tuesday roast and the logbook. Will happily talk development time with you while your V60 drips.
M. Lee — Head barista
Dials in every new batch, trains the team on milk texture, and owns the “it’s gone, sorry” sign by 2pm.
A. Wong — Front of house
Knows your order after the second visit, keeps the pastry board honest, and guards the cardamom buns like a national asset.
Watch a Tuesday roast
The door to the back room is open 10am–12pm on roasting days. Come stand there — the best seats in the building.
Plan your visit