Pro-level
coffee roaster,
simplified for
the home barista.
Keep me posted[ Who we are ]
At Labesera we taste 3,000 coffees a year.
One in ten makes the cut.
Our co-founder has spent 30 years buying coffee at origin.
Our team cups its way through roughly 3,000 coffees a year, sample by sample, no shortcuts. Only the best make it into what we sell.
What survives that process is the green coffee we bring to you, still raw, still holding everything it's going to become. A short list of exceptional coffees. Fewer coffees, chosen properly.
[ The Roaster ]
Built to finish
what we started.
Choosing the bean is only half the job. The other half, the part that actually decides how it tastes, is the roast, and until now that decision has always belonged to someone else, made in a factory, days or weeks before the coffee ever reached you.
The Labesera roaster puts that decision back where it belongs: on your counter. We do the choosing, you do the roasting at home.
Expert profiles. Your roast.
Home
coffee
roaster
Tap. Choose. Roast.
Why roast at home?
Not to become a professional, but to discover your own taste,
and reach a freshness you can’t buy.
[ 01 ]
Control your flavour
For every coffee you’ve bought, someone else chose the roast. Do it yourself and the same beans run bright and tea-like or rich and bittersweet. You set the direction.
[ 02 ]
Always fresh
Green beans keep for months; roasted coffee fades within weeks. The coffee on the shelf was roasted long before it reached you. With Labesera, you can brew straight from the roast; small-batch air roasting lets the beans release their gases fast, so there’s no waiting. Dark roasts reward a little patience if you feel like experimenting; that’s yours to play with too.
[ 03 ]
Learn your preference
No rules. Just origins, processes and roast levels to explore until you find what you love. You might be a Comfort Seeker on Monday and a Curious Explorer on Friday; that flexibility is the gift of roasting at home.
Flavour Wheel
Choose a coffee and a roast level. The wheel lights up with the flavours that roast brings out.
Roast level
Descriptor
Balanced, Sweet, Rounded
Leading notes
In the background
[ How it works ]
Choose your brew.
Choose your roast.
- 01
Choose your brew
FilterEspresso - 02
Tap and load
120g of green coffee. No scales, no guesswork.
- 03
Choose your roast
LightMediumDarkWe’ll suggest the roast that suits your brew; override it any time.
- 04
Roast
Less than ten minutes. Listen for first crack, the sound of coffee coming alive.
[ See it in action ]
Pro-level roasting,
made simple at home.
This is our working prototype roasting a real batch. Tap the pack, choose your roast, and watch green beans become your coffee in under ten minutes. It will change how you see coffee.
[ The offer ]
Join the founding list
Be the first to hear about the roaster, home roasting, and when founding spots open.
- [ 01 ]Invites to tasting events and chances to give feedback on the roaster.
- [ 02 ]Behind-the-scenes updates as we build and test the machine.
- [ 03 ]Short guides to home roasting: what happens to a bean between green and brown.
- [ 04 ]First notice when founding roaster spots open, before anyone else.
[ FAQ ]
Everything you need to know before you start roasting.
- What actually happens when coffee roasts?
- Heat sets off hundreds of chemical reactions inside the bean, mainly the Maillard reaction and caramelisation, the same chemistry that browns bread. The bean loses moisture, swells, and around 200°C it audibly cracks. A grassy green seed becomes something with hundreds of aroma compounds.
- Why roast at home?
- Roasted coffee is at its best for a few weeks before the aromas fade. Green coffee keeps for months. Roasting at home means every batch is fresh, and you choose how far to take it.
- What’s the difference between light, medium and dark?
- Lighter roasts keep more of the origin: fruit, florals and brightness. Darker roasts trade that for body, sweetness and roasty, chocolatey notes. Same bean, very different cup.
- Can I drink it straight after roasting?
- You can, and it’s worth trying. Fresh beans release CO₂ as they rest, and small air-roasted batches like Labesera’s do it quickly, so filter is good the same day. Then keep tasting. The same beans change from one day to the next: brighter at first, then rounder and sweeter as they settle. Espresso usually comes into its own after a day or two. Brew a cup each day for a week and you’ll find the moment you like best.