Filter roast
Arch 11 · Blast Lane · Sheffield
Roasted under the arches.
Small-batch coffee from Arch 11, Sheffield. Roasted Tuesdays and Thursdays, shipped the same day.
On the drum this week
Three coffees we keep coming back to. Every bag is roasted to order and posted the same day it drops.
Filter roast
Espresso roast
Espresso roast
The 1958 Probat
Every bag we sell goes through one machine: a 12 kg Probat drum roaster built in 1958 and pulled out of a closed Hamburg roastery in 2016. Dan re-machined the drum shaft, fitted new gas burners and rewired her from scratch. She holds heat like nothing modern.
Cast iron this old is slow to heat and slow to cool — which is exactly what you want. It gives us long, stable roasts and the room to stretch development without scorching a single bean.
- Drum12 kg cast iron
- Built1958, Emmerich am Rhein
- Rebuilt2016, Arch 11
- FuelGas, new burners
- Batch size10 kg max
- Roast daysTuesday & Thursday
How we buy
No mystery, no middle-man markup stories. Three things we do with every lot, every year.
Relationship lots
We buy from the same producers season after season — Chelbesa since 2019, El Vergel since 2021. Repeat business is worth more to a farm than a one-off prize price.
Cupped blind
Amara cups every offer sample blind, scored against what we already stock. If it doesn’t beat the current lineup on the table, it doesn’t get on the drum.
Paid above C-price
We pay above C-price on every contract and we’ll show you the numbers. Ask at the cupping bar and we’ll pull up the paperwork — FOB price, importer, the lot.
Pouring Copperline
Cafés across Sheffield and South Yorkshire running our coffee through their machines.
Stockists: Brick & Ember (Kelham Island), The Signal Box (Heeley), Penny Black (Castlegate), Loom Coffee (Ecclesall Road), Harbour House (Victoria Quays), Fletcher’s Bakehouse (Crookes), The Turbine Room (Neepsend), Cartwheel & Crane (Hillsborough).
From the roastery
Roast log 412: dialling in the Gatomboya
The new Kenyan wanted more heat early. We charged at 202°C instead of 199°C, hit first crack at 8:20 and stretched development to 1:45. Blackcurrant came forward, the sharpness settled. That’s the profile now — batch 412 onwards.
Why we roast twice a week, not every day
Coffee isn’t best the hour it leaves the drum — most of ours peaks five to ten days after roast. Two roast days keep every bag inside that window and give the Probat the slow warm-ups she needs. Fresher isn’t always better; rested is.