When we started Still, it wasn’t just chasing great coffee, it was searching for space.
The kind of space where you can breathe. Where you can notice the quiet beauty of a morning pour.
Where coffee isn’t just fuel, but a ritual, something that connects you to place, to season, to yourself.
At Still Coffee Roasters, we roast with intention. Every decision, from sourcing to profile development, is guided by both curiosity and care. We seek out coffees that are bright, light, and quietly extraordinary. Each lot is small, often rare, and always handled with precision, from the farm to your cup.
With a background in data science and engineering, we bring a deep respect for systems, detail, and consistency. Our approach is both analytical and sensory: we don’t just appreciate great coffee, we measure, refine, and reveal it. Because excellence isn’t about overpowering a coffee’s essence, but about letting it shine.
Still is more than caffeine. It’s about craftsmanship. About honoring the people and places behind every bean. And about creating little pauses in your day, the kind that make everything feel just a bit more alive.
Thanks for being part of it.
Be still. Sip slow.
— Sabri & Bandria
Founders, Still Coffee Roasters
coffee water tuner
Count the drops in your water and say how the cup tastes. Move the target sliders. It works out the smallest change in drops that gets you there, and tells you when it can't.
What's in the water now
How it tastes 0–10
Set these by taste, not by theory. They anchor the model to your coffee, grinder and brew method, everything downstream is measured from here.
What you want instead
The change
Where that lands
Two ways to say what is in the water. drops/L works on a CaCO₃-equivalent basis: one drop of any hardness concentrate adds the same hardness, one drop of any alkalinity concentrate adds the same alkalinity, so the hydrate you weighed when mixing the stock never appears, it is already inside the drop's calibration. mg/L weighs dry salt, where the hydrate is the whole question: Epsom salt is roughly half the magnesium of the anhydrous sulfate for the same mass, so pick the right form. Switching units converts your recipe and rounds it to the new grid, which can shift it by up to half a step. The taste model is a heuristic, not chemistry: it converts doses to ions, applies diminishing returns per ion, and penalises hardness past the point where water starts tasting heavy. The coefficients are fitted guesses, meant to be re-tuned against your own tasting notes.