The lab is set up for small-batch roasting and tasting in the same room. Use the sample roaster to develop a profile, cup it straight away, adjust, and go again. When you're happy, scale it up on the Probat P25 II production roaster.
It's a lower-stakes environment than the production floor. The kind of place where you can try something, get it wrong, and try again without it costing a full batch.
Book the lab
Hourly blocks. Real-time availability. Pricing visible at checkout.
WHAT’S HERE
Probat BRZ Sample Roaster (100g batches)
EK43 grinder
Cupping bowls and spoons
4 kettles
Scale
SCA cupping forms available on request
THE ROASTERY
Take it further.
Sample roasting 101 class
If you're new to roasting and want a guided introduction before you hire the space independently.
1:1 training
Book time with our head roaster for guidance or to work through your profile together. Useful if you want a second opinion or advice on where to take it next.
Add 1:1 training when you book.
Hire the production roastery
Once your profile is where you want it, take it to the Probat P25. Book the production roastery and we'll coordinate the timing.
WHO BOOKS THIS
People learning to roast. Independent roasters developing a new origin. Cafes building or refining blends. People starting a brand who want to get a profile right before investing in a full production run. Anyone who thinks better when they can taste as they go.
HOW TO BOOK
First time in the lab? A paid 30-minute onboarding is required. It covers the equipment, process, and health and safety. After that, you book independently.
What to expect.
01
Book online
Select your date and length. Choose onboarding for your first-time.
02
Your first session
We'll walk you through the roastery, the equipment, and our procedures. Straightforward, no fuss.
03
Get to work
A Common roaster is on site if you need anything.
04
Allow time for clean-up before your session ends. Clean the equipment and leave the space as you found it.
Leave it right
Common questions
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No. If you're learning, we offer training at an hourly rate alongside your hire time.
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Realistically two to three small batches, including resting and cupping time. If you're tasting carefully and taking notes, plan for fewer.
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We'll set you up with ours. You get access to wholesale pricing and we keep things simple on our end.
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Monday to Friday during regular hours. Weekend availability varies. Get in touch with hello@commonco.nz for weekend bookings.
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Yes. Book them as separate sessions and we'll coordinate the timing.
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The Lab hire is paid in full at the time of booking, inclusive of GST. You'll be charged through our online booking system via Stripe.
Green beans are charged separately based on what you use during your session. We'll invoice you after your session at wholesale pricing, plus GST. You only pay for what you roast. -
Yes. A roaster is always present at the roastery.
BOOK THE LAB