Small-batch roastery · No.14 Hàng Bún

Roasted by ear,
by nose, the week
you drink it.

Two of us, one drum roaster, and a stubborn refusal to roast more than we can sell fresh. That's the whole business plan.

Roasting sinceMarch 2019
Batch size±9 kg, by hand
Beans rested5 days, never longer than 21
Roast log · Tue Coffee beans cooling in a roaster's tray
Drum temp 198°C
first crack 9:40
01The roastery

We started because the good stuff went stale before it reached us.

Marrow & Ash began as a complaint, honestly. Linh kept buying single-origin beans that had been roasted three months earlier in another country. By the time they hit the cup, all the bright, alive things were gone — flattened into "coffee."

So we bought a used 5kg drum roaster off a closing café, wedged it into a room off Hàng Bún, and started roasting for friends. Word got around. We never advertised. We still don't, really.

— Linh & DaoThe two people who are the whole company

Roaster pouring beans into a cooling tray A cup of coffee on a worn wooden table
On the roaster this week

Four coffees. That's it. When a batch is gone, it's gone.

01
Cầu Đất, Lâm Đồng
Vietnam · washed bourbon · 1,550m
Stewed plum, raw cane sugar, a clean cocoa finish. Our everyday pour-over.
235k250g bag
02
Nyeri
Kenya · SL28 · honey process
Blackcurrant and tomato-leaf brightness. Loud, unapologetic, a little wild.
310k250g bag
03
Sidamo Guji
Ethiopia · natural · heirloom
Like biting a ripe peach over jasmine tea. The one we keep for ourselves.
295k250g bag
04
The House Drip
Blend · medium-dark · phin-friendly
Dark chocolate, toasted walnut, holds up to milk and condensed milk alike.
180k250g bag
Reserve this week's roast ↗ Roast list updates every Monday night.
03How we roast

No software profiles. Just attention.

i.

We listen for the crack

First crack tells us more than any thermometer. We drop the beans when they sound right, not when a curve says so.

ii.

We cup every batch

Nothing leaves the room until both of us taste it the next morning. If it's flat, it becomes our own breakfast and we roast again.

iii.

We write the date on the bag

By hand, in pencil. Roasted date, not a "best before" guess. You'll know exactly how fresh your coffee is.

"They handed me the bag still warm. I've never gone back to a supermarket since."
Mai — regular since the second month
05Find us

Come smell the room before you commit.

There's no proper café — just two stools, a brew bar, and whatever's fresh on the cooling tray. Knock, and we'll make you something.

Where
14 Hàng Bún, Ba ĐìnhHà Nội, up the blue staircase
Open
Wed–Sun, 8am – 5pmClosed Mondays (we're roasting)
Say hi
hello@marrowandash.coffeeor just shout up from the street
Reserve a bag for pickup ↗
Warm, lived-in coffee roastery interior