Raw Matter is a solo-operated, DIY micro-roasting venture.
Roasting strictly delicious speciality coffee beans from around the world, in Manchester.


Only the Good Stuff
I started this as I just really enjoy a good cup of coffee, and have become obsessed with the process in pursuit of that. I wanted to share the results with my mates and anyone else who loves a good cup.
Intent goes into testing, experimentation and QC, to make sure only the good stuff makes the cut.


Approach
Roasting is done on a small 1kg capacity roaster, mostly to a light/light-medium level.
This highlights the interesting flavours and characteristics of origin, often lending to filter brewing being the most suitable method (although they make equally good espresso).


Availability
The coffees are released in limited quantities, so when they’re gone, they’re gone.


Rest Your Beans
Freshly roasted beans need time to rest after roasting to ‘de-gas’ and reach their full flavour potential.
This is even truer of lighter roasts, as less gas escapes during the roasting process.
Between 2-6 weeks post-roast is about the sweet spot to taste their best (however I’ve had 3+ month old beans still hitting their potential), so you get lots of life out of a bag.