Whether you have a question about a roast date, need help dialling in a new grinder, or want to know when your bag ships, we keep the lines open. No ticket queues and no bots - just the people who roast and pack your coffee.
We reply to every message within one working day. If you write to us before noon on a roast day, you will usually hear back the same afternoon.
For order queries, roast schedules, and anything about the beans or gear we carry. Attach a photo of your setup if you are troubleshooting - it helps us give a straight answer.
info@richandrumble.comBest reached between 9am and 4pm on weekdays. If we are mid-roast and miss your call, leave a message and we will ring you back before close.
+27 44 329 5023630 Mohlala Flat Suite 392, Port Anna, GP 6836. Come by for a cupping session on the first Saturday of the month, or just to smell what is on the roaster that week. We are happy to walk you through a brewer or grinder before you decide.
For common questions about shipping, roast dates, and brew guides, check the FAQ page before you write to us - the answer is probably already there.
Go to the FAQWe keep the process straightforward because coffee should not be complicated. Here is how an order moves from our roastery in Johannesburg to your kitchen, and what you can expect at each step.
Roasting happens twice a week in our 12kg drum roaster. Single-origin lots and espresso blends are roasted to order, so the bag you receive was likely roasted within the past few days, not weeks.
After roasting, the beans rest for a couple of days to release gas before we bag them. Each bag carries a roast date and a short brew note, so you know what to expect before you open it.
Orders placed before our cut-off go out the next working day. We use tracked couriers for Johannesburg and nationwide delivery, and your coffee arrives with enough rest time to brew well immediately.
Every bean profile in our catalogue links to a brew guide with grind size, water temperature, and a simple recipe. If you are new to pour over or switching from a different roaster, the guide gets you close on the first try.
Coffee changes as it rests. If a bag tastes different on day ten than on day three, that is normal. We include tasting notes on each profile so you can follow the shift and adjust your grind or ratio accordingly.
Regulars join our cupping sessions on the first Saturday of each month, where we taste upcoming lots and blends before they go on the shelf. It is a low-key way to find your next favourite bag.
Want to know more about our sourcing or the equipment we carry? Browse the solutions we offer or get in touch through our contact page.