Free shipping over $40 · This week’s coffee roasted Monday, shipped Tuesday

Kindred COFFEE ROASTERS
Freshly roasted coffee beans pouring into the cooling tray of a drum roaster under a desk lamp

Roasted on Monday in Mill Creek. In your cup by Friday.

We buy green coffee from farms we know, roast it in 15-kilo batches, and ship it the next morning. Every bag has the roast date printed on it.

Shop this week’s coffee How subscriptions work

Batch 412 coming out of the roaster, Monday 6:40 a.m.

This week’s coffee

All 12 oz (340 g) bags, whole bean. Ground to order on request at checkout.

  • Morning Hymn coffee in a kraft bag with a light roast label Best seller

    Morning Hymn

    $21.00

    Ethiopia · Light roast

    Jasmine, bergamot, white peach

  • Sunday Paper coffee in a kraft bag with a medium roast label

    Sunday Paper

    $18.00

    Colombia · Medium roast

    Red apple, caramel, cocoa

  • Hearth Espresso coffee in a kraft bag with a dark roast label In our cafés

    Hearth Espresso

    $18.00

    Brazil, Colombia & Ethiopia · Dark roast

    Dark chocolate, cherry, molasses

  • First Frost coffee in a kraft bag with a light roast label Limited

    First Frost

    $23.00

    Kenya · Light roast

    Blackcurrant, grapefruit, cane sugar

  • Field Notes coffee in a kraft bag with a medium roast label

    Field Notes

    $19.00

    Guatemala · Medium roast

    Brown sugar, orange, almond

  • Porch Light coffee in a kraft bag with a medium roast label

    Porch Light

    $16.00

    Brazil · Medium roast

    Milk chocolate, hazelnut, toffee

  • Night Owl coffee in a kraft bag with a dark roast label

    Night Owl

    $18.00

    Sumatra · Dark roast

    Cedar, dark chocolate, pipe tobacco

  • Low Tide Decaf coffee in a kraft bag with a medium roast label

    Low Tide Decaf

    $18.00

    Peru · Medium roast

    Graham cracker, plum, cacao

A coffee farmer in a woven hat smiling among coffee trees
A producer raking coffee beans drying on raised beds under a shade cover
Drying parchment in Bener Meriah, July.

Where Night Owl comes from

Six years with the same forty farms

Pak Harun farms two hectares at 1,500 metres in Sumatra’s Gayo Highlands, and he is one of about forty growers whose coffee goes into Night Owl. We’ve bought their harvest every year since 2019.

This year we paid $4.10 a pound for it, a little over twice the commodity price, and we publish what we pay for every coffee we sell. Ben visits every July. He usually comes home with photos, a cold, and a plan to buy more.

Shop Night Owl
Nora and Ben, the founders, standing behind the café counter in aprons
Nora and Ben at Mill Creek, a few weeks after opening.

A roaster the size of a washing machine

Nora Whitlock and Ben Castillo opened Kindred in 2016 in a former bike shop on Mill Creek Road, with a secondhand 15-kilo roaster, six stools and a lot of optimism. The roaster is still there. So are two of the stools.

Today there are eleven of us and three cafés, and we still roast everything in that same room, one batch at a time, every Monday.

A scoop turning freshly roasted beans in the roaster’s cooling tray

Never run out on a Tuesday again

Choose any coffee, or let us pick something new each time. We roast it Monday and it ships Tuesday, on whatever schedule suits you.

  1. 1

    Pick your coffee

    Any bag in the shop, or Roaster’s Choice for something different every delivery.

  2. 2

    Choose how often

    Every 1, 2, 3 or 4 weeks. Most people who drink two cups a day go with every 2 weeks.

  3. 3

    Save 15%, ship free

    Skip, swap or pause from your account whenever you like. No phone calls, no guilt trips.

Choose a coffee

Brew it like we do

The recipes our baristas use, scaled to however many cups you’re making. A kitchen scale helps more than any fancy kettle.

Hot water poured from a kettle into a paper filter above a glass carafe
Coffee
31 g
Water
500 g
Ratio
1 : 16
Grind
Medium-fine, like table salt
Water
94–96°C (just off the boil)
Time
3:00–3:30
  1. 1. Rinse the paper filter with hot water and tip it out. It gets rid of the papery taste.
  2. 2. Add coffee, then pour twice its weight in water to bloom. Wait 40 seconds while it bubbles.
  3. 3. Pour slowly in spirals until you reach half your water. Pause, then pour the rest.
  4. 4. Swirl once and let it drain. If it runs faster than 3 minutes, grind finer next time.

Come and see us

Bright café interior with wooden tables, pale chairs and a colourful painting

Mill Creek

The original, with a window into the roastery. Come on a Monday morning to watch us roast.

218 Mill Creek Road

Mon–Fri 6:30–4 · Sat–Sun 7:30–4

Warm café counter under bare bulbs, with a customer ordering at the bar

Foundry District

Our big one, in an old tram depot. A long bar, good wifi and the full brew menu.

47 Depot Street, Unit C

Daily 7–6 · Thu until 9 for cupping night

Small corner café with brick walls, tall windows and a leather armchair

Eastside

Twelve seats and the best pastries we sell, from Rise Bakery next door.

9 Larch Avenue

Tue–Sun 7–2 · Closed Mondays

A barista pouring latte art into a glass

Pouring Kindred at your café or office

We roast for 28 cafés, restaurants and offices around the city. Wholesale partners get weekly delivery, barista training at the Foundry, and a phone number that a real person answers when the grinder acts up.

wholesale@kindred.example
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