Weigh everything
Every station carries a 0.1-gram scale. “About right” is not a number, so it never appears on a recipe card.

profilo-studio
Made by ariya-tech.net
Roast days: Tue + Sat
Riyadh · KSA
02 The Roastery
Two years of cupping scores and water math, then a lease on Tahlia Street and a fifteen-kilo roaster.
Before the bar had a name it had a spreadsheet: 412 cupping rows that Salem and Noura built over two years, scoring every lot they could get shipped to Riyadh. Column F held the score. Column H — “would we serve this to a stranger?” — is the column that still runs the company.
Qahwa District opened on Tahlia Street in 2021 with nine coffees and one rule: if a batch drifts off its curve, it goes to the training lab, not the shelf. Four years on, the rule is unchanged — and the training lab drinks very well.
Cupping log · 2019–2021
Row 412 — the lot that signed the lease.
Every station carries a 0.1-gram scale. “About right” is not a number, so it never appears on a recipe card.
We roast to make the farm legible, not to hide it. If you taste smoke, we made a mistake — tell us.
Roast date printed on the front of every bag, never the bottom. At week five, whatever is left moves to the cold-brew keg.
We remineralise RO water to 78 ppm and publish the mix. Your kettle at home can hit it with two sachets.
Opened with nine coffees and a second-hand fifteen-kilo roaster.
First direct contract — Danche washing station, Gedeb, Ethiopia.
The upstairs training lab opens; Noura passes her Q-grader exam.
Thirty-eight wholesale partners across Riyadh. The spreadsheet finally gets a database.
A second roaster arrives. Capacity doubles; the rule about drifting curves does not change.
Co-founder · Green buyer
Co-founder · Head roaster, Q-grader
Bar lead
Training lead
Wholesale onboarding opens at the start of every quarter — four slots, first cupping on the house.