Micro-roastery · Portland

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QA Test Roasters buys single lots direct, roasts them in ten-kilo batches, and serves them at the bar the same week. Nothing sits on a shelf getting old.

At the bar

Order it the way you actually drink it

Barista pulling an espresso shot at the QA Test Roasters bar

A cortado, extra silky, beans from this week's roast

Tell the barista how you like it and they will dial the shot for you — grind, ratio and milk texture are all adjustable, no charge and no eye-rolling.

Signature menu

Three drinks we would put our name on, plus everything else on the counter

Kiln Street Cortado

$4.75

Two ounces of our Ember espresso cut with steamed whole milk at 55°C — dense, chocolate-forward and finished with a caramel edge from the Brazilian pulped natural in the blend.

Slow Honey Filter

$5.50

A four-minute pour-over of a honey-processed Colombian lot, brewed at a 1:16 ratio. Stone fruit, orange blossom and a clean sweetness that holds up as the cup cools.

Green Cardamom Latte

$6.25

Espresso, house cardamom syrup ground fresh each morning, and oat or whole milk poured to a glossy microfoam. Warm, aromatic and not remotely sugary.

Beans to take home

Every lot on the bar is bagged at 250g with its roast date stamped on the seam.

Saturday brew class

Ninety minutes on grind, water and ratio, with a bag of beans to take with you.

From the kitchen

Cardamom buns, sourdough toast and a rotating galette, all baked a block away.

Around the roastery

Five things we care about more than we probably should

Pour over brewing class with scale and gooseneck kettle

For learning

Brew school every Saturday morning

Neighbours talking on a cafe window bench with coffee cups

For the block

A window bench and no laptop rules

Hands holding a ceramic cup of flat white on a pale counter

For mornings

A cup worth waking up early for

Our story

It started with one very stubborn sample roaster

QA Test Roasters began in a rented garage on Kiln Street with a second-hand one-kilo roaster and a spreadsheet of roast curves nobody asked for. We sold the first bags at a weekend market and learned, quickly, that people can taste the difference between coffee roasted last week and coffee roasted last quarter.

Today we buy directly from four producing partners, roast on a ten-kilo drum three mornings a week, and pour the results at our own bar a few metres away. Every bag carries its roast date, every lot has a name, and every barista here can tell you exactly who grew what is in your cup.

First roast: 2016
Farm partners: 4
Days max on bar: 10

Interior of the QA Test Roasters roastery with stacked burlap sacks

Head roaster in an apron holding a tray of roasted beans

If it isn't good enough for our own morning cup, it doesn't go in the hopper.
Marta Ilves, head roaster

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Contact

Questions, wholesale, or a table for eight — write to us

Roastery & bar

214 Kiln Street, Portland, OR 97209
Email
support@example.com
Opening hours

Monday to Friday, 7:00–16:00 · Saturday and Sunday, 8:00–15:00