THE LAB

Roast small. Taste it. Adjust.

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.

Book now
Get in touch
A person's hand holding a tray over a sample coffee bean roaster filled with roasted coffee beans.
Person's hand writing details of their sample coffee roast on a piece of paper at a table with a pen, surrounded by a bowl of roasted coffee beans and various papers and tape.
Close-up of a white cup with a yellow label, filled with coffee for a coffee cupping.
Close-up of the inside of a coffee grinder.
Close-up of water pouring from a metal kettle into a white coffee cupping cup on a kitchen counter.

What’s here

A man with a cap views a sample roasting machine in a coffee roasting lab.

  • 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.

Book class

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.

Book now

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

  • No. If you're learning, we offer training at an hourly rate alongside your hire time.

  • Realistically two to three small batches, including resting and cupping time. If you're tasting carefully and taking notes, plan for fewer.

  • We'll set you up with ours. You get access to wholesale pricing and we keep things simple on our end.

  • Monday to Friday during regular hours. Weekend availability varies. Get in touch with hello@commonco.nz for weekend bookings.

  • Yes. Book them as separate sessions and we'll coordinate the timing.

  • 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

Pick a time