You might have seen terms like "small-batch" and "hand-roasted" on TikTok or trendy coffee packaging, but what do they actually mean?

First, let's deal with small-batch.

There are two classifications that refer to roast size, small-batch and commercial. And the magic number that separates them is 25 pounds. If a roast is smaller than that, it's considered small-batch, and if it's larger, then it's commercial.

Why does this distinction matter?

It all comes down to quality. Roasting coffee requires the precise control of two essential variables, time and temperature. During a single roast, the temperature might be adjusted a handful of times, sometimes hitting each heat benchmark for a minute or less before changing again. And the larger the batch of green coffee you are trying to roast, the harder it is to make sure that every coffee bean is affected equally by these adjustments.

This is why commercial roasters generally perform best when producing dark roast coffees. The large roast size results in a larger portion of the roasted beans being either burnt to a crisp or under-roasted—in other words, a low-quality roast. But the longer roast time and higher temperatures required for a dark roast coffee essentially hide these flaws.

Small-batch roasters, like our Bellwether Series 2 Electric Roaster, choose to focus on quality over quantity. We roast 6lbs of green coffee to get 5lbs roasted, which equals roughly 5 bags of coffee per batch. This small batch size ensures that we can hit exactly the temperature we need to at the exact moment we need to. And that precise control translates into more flavorful coffee that doesn't taste burnt or bitter.

If you like the citrus notes of our Ethiopian coffee, or the combination of almond brittle and brown sugar in our Brazilian, you can thank the fact that we roast in small-batches, because when the natural oils and sugars in the beans begin to cook and release those flavors, we can preserve them.

What is hand-roasted coffee?

The term "hand-roasted" refers to how involved humans are in the roasting process. In today's era of technology, there are whole assembly lines where the coffee being produced never touches a human hand. And on the other end of the spectrum, there are some roasters who use as little machinery as possible, sometimes even roasting over an open flame.

But here at The Porch, hand-roasted means quality. Jay and Levi have invested many hours into learning how to roast coffee and researching the best machinery to aid in that process. From precise scales to weigh the beans, to experimenting with different roasting profiles, to learning how each of our coffees should smell when they finish their journey through the roaster, we are committed to putting the "art" in artisan coffee.

Our precision roasting ensures that every bean's natural flavors are perfectly preserved, delivering a cup that's rich, smooth, and free of bitterness. Handcrafted with care, each small batch roast is carefully monitored to highlight the best notes present in the beans. When you choose Porch Coffee, you're not just buying coffee—you're savoring the craft and care that goes into every roast. Order now and experience the difference of expertly roasted, small-batch coffee that elevates your morning.