At the foot of Bukhansan, Seongbuk-gu, Seoul
The roastery
Haebal means elevation above sea level. In a ground-floor roastery at the foot of Bukhansan in Seongbuk-gu, Seoul, six people choose green coffee, roast it, bag it, and ship it.
- 01 · End of drying2019Started in spring
- 02 · Yellowing15kgOne 15 kg drum roaster
- 03 · Cinnamon1kgOne 1 kg sample roaster
- 04 · Light6People on the team
- 05 · Medium-light13Coffees we roast now
- 06 · MediumMon·ThuRoasting every Monday and Thursday
- 07 · Medium-darkTue·FriShipping the day after roasting (Tue, Fri)
- 08 · DarkSatTasting 11:00–17:00
Each tile’s color is a roast color stage, in the order green coffee passes through them over the fire.
Spring 2019, one drum roaster
It began when we brought in a single 15 kg drum roaster. Every coffee we sell still comes out of that one drum.
From the start we wrote down each coffee’s elevation and set its charge temperature to match. We have kept roast logs ever since.
One watches the fire, one chooses the green coffee
Founder and head roaster
Yeo Do-han
Nine years as a café barista, then roaster
He worked as a café barista for nine years before becoming a roaster. He logs the charge temperature and first crack time of every batch himself, and when a log drifts, he corrects the heat on the next batch.
Green coffee buyer and quality lead
Ju Ha-kyung
Cupping, choosing green coffee, and visiting origins
She visits growing regions to see the harvest and processing, and she chooses the green coffee we bring in by cupping. She roasts each sample on the 1 kg sample roaster and tastes it before we decide to buy.
Besides the two of them, one more roaster, two people in packing and shipping, and one person in customer care work with us.
Yeo Do-han and Ju Ha-kyung are characters created for this fictional roastery.
A roast day
On roast days (Mon and Thu) we roast the 11 single origins from lowest to highest elevation, then the two blends last. Each batch is cooled right away, and the cooled coffee is bagged first and shipped the next day. This is a demo schedule.
A demo schedule. The working hours of a roast day are divided evenly among the 13 coffees. Each bar is that coffee’s total roast time, and the ember tick marks first crack. The length of the cooling cells is only illustrative.
A roasting room and a small tasting room
Open the door and the roasting room comes first. Past it is a tasting room where a few people can sit around one table.
On weekdays the tasting room stays closed while we roast and ship. We roast on Mondays and Thursdays and ship on Tuesdays and Fridays.
- Address
- 1F, 27 Jeongneungmaru-gil, Seongbuk-gu, Seoul
- Roasting
- Every Mon and Thu
- Shipping
- Every Tue and Fri
This roastery is fictional and cannot be visited. The address and floor plan are examples.
Saturday tasting
The tasting room is open only on Saturdays, 11:00–17:00. We brew a few of the coffees roasted that week and lay their roast logs out beside them.
You do not need a reservation, and you do not have to buy anything. The room is small, and at busy times you may wait a little.
The tasting room is open on Saturdays only, 11:00–17:00.
Contact
- Phone
- +82-2-0123-1800 (in Korea, 02-0123-1800)
- hello@example.com (we read email on weekends too)
- Customer care
- Weekdays 10:00–17:00 KST (we reply to email in these hours too)
The phone number and email do not connect. This roastery is fictional.