Coffee lab and roasting

Coffee Lab

Better coffee starts with better brewing.

Our Coffee Lab is open on the first Saturday of every month, 10am–3pm, or by appointment.

Come by for a coffee, ask questions, try something new, and learn how to get more out of the coffee you already make at home. No experience needed—everyone starts somewhere.

Advice can be as simple as not leaving your coffee on the hot plate, or as nerdy as water ratios, grind size, extraction, and brew methods. The sky’s the limit.

We serve our usual coffee menu, alongside seasonal brews and guest coffees from other roasters to taste and explore. Guest coffees are for brewing only, while our own beans are available to buy in store.

Come curious. Leave brewing a better cup.

Roasting School

Roast along with Mel.

Ever wondered what it’s actually like to roast coffee—or what people mean by data-driven roasting?

Join Mel for a hands-on roasting session where you’ll learn the basics, roast your own batch, taste coffee together, and take home the coffee you roasted yourself.

It’s relaxed, practical, and suitable for complete beginners.

2–4 people: 2-hour session
Up to 6 people: 2.5-hour session
Includes: coffee tasting + your own freshly roasted coffee to take home
Price: 550 kr per person

A fun way to learn more about coffee—and a great gift for someone who loves it.

Roaster

My name is Mel and I am one half of Ala Rosteri where I source, cup, profile and roast the coffee (the fun stuff) and my better half and business partner Johan is the financial adviser, logistics manager and serious builder of our coffee spaces.

Growing up near the Tiong Hoe, roastery in Singapore sparked my interest in coffee roasting and brewing. While setting up a coffee business in the highly saturated Singaporean market seemed challenging, my love for coffee persisted.

Moving to Sweden opened new opportunities and fresh perspectives, with the chance to explore different roasting techniques and profiles.

Today, I roast on a Diedrich IR 2.5, focusing on creating a complete taste experience. My inspiration comes from the diverse the flavors and aromas of Asia, which help me identify my coffee preferences.

My approach to roasting may not be the most systematic, but it is driven by one core principle: it must taste good. "Good" is subjective with many possibilities to cater to everyone's unique palate.

A better cup of coffee goes beyond just roasting. It means sourcing responsibly and respecting the farmers who work with amazing beans. We strive to do right by our taste buds and the people who make our coffee journey possible.