Every roastery has a back room where the crew messes around between batches. This is ours. Four games, all built in coffee. The flagship pulls a live espresso extraction on your graphics card; the rest let you nail a pour-over, roast a batch to the drop, and crack the daily mystery roast. No account, no quarters.
WebGPU . flagship
The deep end of the back room. A real coffee puck percolating in front of you, simulated cell by cell on your graphics card: water finds the cracks, channels race, crema builds, and the cup fills in real time. Grind it, dose it, level the tamp, shape the pressure profile, then pull our Night Shift espresso toward the god-shot window. The whole thing runs the actual physics of extraction, not a cartoon of it. Older browsers get a lighter version of the same game.
Skill game
A real V60 in your browser. Hold to pour from the gooseneck, stop in the bloom window, let it breathe, then hit your two pours dead on the target weight. We score it like a cupping table: a clean, even brew lands a high cup score. A scramble of an extraction does not.
The Perfect Pour
Ready to brew
Hold the button to pour (Space works when it is focused). Stop in the bloom window.
Hold the button, or Space when it is focused
Skill game
Stand at the roaster. Hold the gas to drive the bean temperature up, watch the beans turn from green to your target color, and listen for first crack. Then drop. Pull it too early and it is grassy and underdeveloped. Ride it too long and it is ash. The sweet spot is a real development ratio, the same number we log on the live Roastery page.
Roast Master
Today on the bench
Balanced and sweet. A touch more development.
Drop window
418 to 432°F
Healthy DTR
14 to 30%
Hold the gas (Space when focused), then drop
Daily puzzle
One coffee from our roast list is hiding. Guess a bag and the crow tells you how close you are on every flavor axis, the roast level, and the origin, the same six-axis read that powers your Taste Print. Crack it in six and keep your streak alive. A fresh cup drops every morning.
The Crow's Cup
From the back room
The pour, the roast, the palate. It is all a lot more fun with a fresh bag on the counter. The crow roasted these close, dated them, and traced every one back to the farm.