You have probably seen “small batch” written on more coffee bags than you can count. It is one of those phrases that sounds good but does not always say much.
At Grace & Taylor, we use it every day, but to us it is not a marketing line. It is a process, a rhythm and a way of staying close to every roast that leaves the Probat.
What ‘small-batch’ actually looks like
Our batches range from 6 to 12 kilograms at a time. That is small enough to control heat, air flow and development with precision, and big enough to stay efficient and consistent.
Each roast is logged digitally, tasted the same day and compared to our sensory notes before it ever reaches a bag.
Small batch means we know what is in the drum, where it came from and how it behaves. If the weather shifts or the bean density changes, we can taste it and adjust quickly.
Why we roast this way
Big machines are great for volume. They can push through hundreds of kilos an hour, but they cannot listen.
In a small batch, you can hear when the roast is right. You can smell the moment sweetness peaks. It is not about being romantic or nostalgic. It is about control, freshness and respect for the work that has already been done at origin.
Our growers have spent months bringing these coffees to life. The least we can do is roast them in a way that honours that effort.
Consistency over quantity
Roasting small does not mean chasing perfection, it means chasing repeatability.
Every bean should taste like it belongs in the same story, balanced, sweet and familiar.
That is why we cup every batch, compare notes and make small adjustments before we even think about scaling.
When you open a bag of Swift or Graceland, you are tasting hundreds of small, measured decisions made one roast at a time.
Why it matters to you
For us, small batch roasting means accountability. For you, it means coffee that is consistently fresh and full of character, the kind you can brew your way and trust every time.
Nothing fancy. Just coffee done with care.
