Our approach
Every lot is profiled in short sample roasts first, then developed in production with careful heat and airflow control to highlight sweetness before intensity.
About the Roastery
Roasted with patience, shared with warmth.
Bean & Steam began as a tiny weekly roast session for friends and neighborhood cafés. We still roast in small batches so every coffee can be tasted, adjusted, and released only when it feels clear, balanced, and true to origin.
What we value
We buy with long-term relationships in mind, publish transparent tasting notes, and roast to consistency so your morning cup and your café service both feel dependable.
Roasting philosophy
We chase clarity over heaviness: expressive fruit where it belongs, chocolate depth where it matters, and enough structure for both espresso and filter brewing.
The people behind Bean & Steam
A small team crafting every roast with care
From green buying to roast profiling and customer support, these are the folks keeping your cup consistent, clear, and full of character.
Amelia Torres
Head Roaster
Builds and verifies roast curves daily so each lot stays balanced, sweet, and true to origin.
Owen Park
Green Buyer & Sourcing
Works directly with import partners to select traceable coffees that perform beautifully for filter and espresso.
Safiya Khan
Quality & Education Lead
Runs cuppings and brewing tests, then translates them into simple notes and guides for home brewers.
Luca Meyer
Wholesale & Customer Care
Supports café partners and online customers with quick, practical help on ordering, brewing, and delivery.
Origin relationships
Sourced with care, from farms we know by name.
Small, steady partnerships across coffee-growing regions keep our roasting consistent, transparent, and seasonally fresh.
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Huila, Colombia
Citrus lift, panela sweetness.
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Yirgacheffe, Ethiopia
Floral aroma, tea-like finish.
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Huehuetenango, Guatemala
Cocoa depth, bright stone fruit.
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Kerinci, Sumatra
Rich body, spice, low-acid balance.