We hear a lot about dialling in at home, so we asked a few customers to describe what actually changed once they started brewing with beans roasted twice a week.
"The Yirgacheffe lot was the first bag that made me notice the difference between a fresh roast and something that sat on a shelf. I switched my V60 grind two clicks finer and the citrus note came through exactly like the brew guide said."
Thabo M.
Home barista, Parkhurst
"I bought the starter kit mostly for the scale and the gooseneck kettle. What I did not expect was how much the roast date matters. The espresso blend from Limpopo pulls consistently for a full two weeks, which is rare for a home setup."
Naledi K.
Espresso at home, Rosebank
"The cupping session on the first Saturday sorted out my palate more than any online guide. I came in thinking I only liked dark roasts, then tried the washed Kenyan and understood what acidity really means. Now I order that lot every other week."
Sipho D.
Regular at cupping sessions
"I was using a blade grinder for years and blamed my pour over results on the beans. After one conversation at the store I upgraded to a hand burr grinder. Same coffee, noticeably sweeter cup. The staff actually asked about my brew method before recommending anything."
Lerato P.
Pour over convert, Melville
"The brew guide for the Mpumalanga lot saved me from wasting a whole bag. It told me to expect a heavier body and to use a slightly coarser grind than I normally would. First cup was exactly what the notes promised. That kind of detail is why I keep ordering."
James N.
Filter coffee drinker, Sandton
"I run a small office and we switched our break room to a batch brewer with beans from Rich & Rumble. The team noticed the difference within a week. Orders are simple, the roast schedule is predictable, and nobody is adding sugar to mask stale coffee anymore."
Priya S.
Office manager, Braamfontein
Whether you are ordering a single bag or putting together a full starter kit, here is how we work. The process stays the same whether you visit us in Johannesburg or order through the site.
Step 01
Start with a quick note about your setup: espresso machine, pour over, or a French press. If you are not sure yet, mention what you usually drink and we will point you in the right direction.
Step 02
Choose from our current single-origin lots or the house espresso blend. Each listing includes a brew guide, so you know what grind size and ratio to expect before the bag arrives.
Step 03
We roast twice a week on our 12kg drum roaster. Orders placed before Monday noon go into the Tuesday roast; everything after that lands in Friday's batch.
Step 04
Freshly roasted coffee needs a couple of days to degas before it tastes its best. We let every batch rest for 48 hours, then pack it in valve bags that keep the coffee fresh for weeks.
Step 05
Every bag includes a card with the roast date and a simple brew recipe. If you run into trouble or want to dial in a different method, our cupping sessions on the first Saturday of each month are a good place to ask.
Ask us about your setupEvery workshop is built around the same idea: you leave with a skill you can use the next morning, not just notes on a screen. Here is what that looks like in practice.
You will work with our 12kg drum roaster and the same beans we bag for the shop. By the end, you can adjust grind size and dose for a V60 or an espresso shot without guessing.
We walk through the curves we use for our single-origin lots from Limpopo and the East African highlands. You will see why a light roast suits a washed Yirgacheffe and where a blend needs more development.
Cupping is not just about flavour notes. We show you how to read acidity, body, and finish so you can compare two coffees side by side and know which one fits your palate.
Bring your own brewer or use one of ours. We cover the practical details: water temperature, pour structure, and the right ratio for your batch size, so you get consistent results at home.
A good grinder only helps if it is set right. We show you how to find the sweet spot for your equipment, whether you use a hand grinder or a burr grinder, and how to adjust as beans age.
Every participant leaves with a fresh bag of the coffee we roasted during the session. That way you can practise the recipe at home and compare your results with what we got in the roastery.
Workshops run on Saturdays in small groups, so there is room for questions. Check the full workshop schedule to see what is coming up next.