Grown at 1550 meters in the mountains of western Honduras. Fermented for 16 hours and slow dried over 2–3 weeks. The result is a clean, bright cup with stone fruit sweetness, caramel depth, and a lingering citrus finish that makes it impossible to stop at one cup.
CaramelBrown SugarCitrus
$22 / 12oz bag
Interactive
Find Your Perfect Cup
Answer three quick questions.
How do you take your coffee?
What mood are you brewing for?
Pick a flavor that excites you.
Our Story
Craft, Passion and a Perfect Roast
Douglas Roasters was started by coffee enthusiast Joe Douglas in 2026. His love of good coffee plus his strong entrepreneurial spirit drove him to start roasting coffee in his own home. He has spent countless hours researching and working on honing the craft, and he gets great joy from sharing ethically sourced, high quality, delicious coffee beans with other coffee lovers. Grab a bag today!
Roasting with intention, one small batch at a time.
Multiple
Origins Sourced
Ethically
Sourced Always
Daily
Fresh Roasted
What We Offer
Our Coffees
Single-origin and small-batch roasted in Fort Worth, Texas.
Step 1 - Select Your Coffee and Quantity
-
-
1
Total$20
Step 2 - Your Details
✦
Order Received.
We will be in touch shortly to confirm your order and arrange payment. Your coffee will be roasted fresh and shipped within 3 to 5 business days.
Brew Guides
Seven Methods, Done Right
Every guide is matched to the coffee that shows it best. Pick your method, follow the steps, and adjust to your taste — great coffee is a conversation, not a formula.
Drip Coffee
Douglas Blend or El Tabor
1:16 ratioMedium grind200°F5–6 min
Steps ↓
1.Use fresh, filtered water and fill the reservoir. Cold water only — never pre-heated.
2.Grind 60g of coffee per liter — roughly 1 heaping tablespoon per 6oz cup. Medium grind, like coarse sand.
3.Rinse your paper filter with hot water before adding grounds. Removes the paper taste and pre-heats the basket.
4.Add grounds, give the basket a gentle shake to level them, and start the machine.
5.A proper brew cycle takes 5–6 minutes. Faster means your grind is too coarse. Slower means too fine.
6.Serve immediately. Coffee sitting on a warming plate goes stale within 20–30 minutes — pour into a thermal carafe if needed.
Pour Over
El Tabor — clarity and brightness
1:16 ratioMedium-fine205°F3:30–4:00
Steps ↓
1.Heat water to 205°F (96°C). Rinse your paper filter in the brewer over your cup, then discard the rinse water.
2.Weigh 25g of coffee, ground medium-fine — like table salt. Zero your scale with the brewer and cup in place.
3.Pour 50g of water in slow circles over the grounds. Wait 30–45 seconds for the bloom — the coffee puffs up as CO₂ releases.
4.Continue pouring in slow circles, keeping the water level steady. Reach 200g at 1:00, then 400g at 2:00.
5.The last water should drip through by 3:30–4:00. Faster = grind finer. Slower = grind coarser.
6.Swirl gently before drinking. Different flavor notes emerge as it cools — be patient with it.
Espresso
Sao Jose — deep, rich, built for pressure
1:2 ratioFine grind200°F / 9 bar25–30 sec
Steps ↓
1.Preheat your machine and portafilter for at least 20 minutes. A cold portafilter kills extraction temperature immediately.
2.Grind 18g of coffee fine — like fine sea salt. Distribute evenly in the basket with a gentle tap or distribution tool.
3.Tamp with firm, level pressure — about 30 lbs. One clean press, flat. No twisting needed.
4.Lock in the portafilter. Aim for 36g out in 25–30 seconds — a golden-brown stream that thickens like honey.
5.Too fast and watery? Grind finer. Shot choking or dripping? Grind coarser. Adjust one step at a time.
6.Drink immediately. Espresso oxidizes fast. Swirl first and taste the full arc from crema to finish.
Flat White
Douglas Blend — balanced with milk
Ristretto base4–5oz milk140°F milk5oz total
Steps ↓
1.Pull a double ristretto: 18g in, 28g out in 20–25 seconds. Shorter than a standard double — sweeter, more concentrated.
2.Steam 4–5oz of cold whole milk. Hold the pitcher at 45° with the wand just below the surface. Aim for microfoam — velvety, no visible bubbles.
3.Steam to 140°F (60°C). Tap the pitcher firmly on the counter and swirl to integrate any remaining bubbles.
4.Pour into a pre-warmed 5oz cup. Start high to mix, then bring the pitcher low to let the foam settle naturally.
5.The ratio is roughly 1:2 espresso to milk — tighter than a latte. It should taste more coffee than milk. If it tastes milky, your ristretto isn't concentrated enough.
Cortado
Sao Jose — chocolate cuts through milk
1:1 ratio2oz espresso2oz milk4oz total
Steps ↓
1.Pull a double espresso: 18g in, 36g out, 25–30 seconds. Standard extraction — don't shorten it like a ristretto here.
2.Steam just 2oz of cold whole milk. The goal is warm, silky milk with very little foam. Texture, not froth.
3.Steam to 130–140°F. The cortado is meant to be bold and warm — get it into the glass fast.
4.Pour the espresso into a small 4oz glass (a gibraltar glass is traditional), then add the milk directly on top.
5.The 1:1 ratio means you taste both equally. If the espresso overwhelms, your dose is too high. If milk dominates, pull a stronger shot.
French Press
Sao Jose or Douglas Blend — body shines in immersion
1:15 ratioCoarse grind200°F4 min
Steps ↓
1.Pre-heat the press by filling it with hot water for a minute. Dump it out — this keeps your brew temperature stable.
2.Add 60g of coarsely ground coffee per 900ml of water. Coarse like breadcrumbs — if it looks like sand, go coarser.
3.Start a timer. Pour all your water at once, just off boil, making sure every ground is saturated. Stir once.
4.Place the lid on with the plunger all the way up. Wait exactly 4 minutes. No stirring, no peeking.
5.Press the plunger down slowly and steadily. Hard to push = grind too fine. Falls without resistance = too coarse.
6.Pour every drop immediately. Coffee left on the grounds continues extracting and turns bitter within minutes.
AeroPress
Any — El Tabor for bright, Sao Jose for bold
1:13 ratioMedium-fine190°F2–2:30 min
Steps ↓
1.Use the inverted method: flip the AeroPress so the cap end faces up. Push the plunger 1cm in to seal. Set on a stable surface.
2.Add 17g of coffee ground medium-fine — slightly finer than pour over.
3.Pour 220g of water at 190°F (88°C) — cooler than other methods. Stir 3–4 times to saturate all grounds.
4.Place a wet paper filter in the cap and screw it on. At 2:00, carefully flip the AeroPress onto your cup.
5.Press firmly and steadily over 30 seconds. Stop when you hear a hiss — that's air, not coffee. Don't press past it.
6.Drink straight or add 60–80ml of hot water to taste. This is the most forgiving method — adjust until it tastes right to you.
Subscribe
Your Coffee, Your Journey
Fresh-roasted bags delivered to your door. Choose your path below.
Step 1 - Choose Your Path
✦
Roaster's Pick
Let us curate something special each delivery. New discoveries, rotating origins, hand-selected by the roaster.
☕
Single Coffee
Found your favorite? Lock it in and receive the same exceptional coffee with every delivery.
Step 2 - Roast Preference
We will use this as a guide when selecting your beans.
Step 2 - Choose Your Coffee
Step 3 - Quantity and Frequency
Bags per Delivery
Delivery Frequency
Step 4 - Confirm and Subscribe
✦
You're on the list.
We will be in touch shortly to confirm your subscription and arrange your first delivery.
Newsletter - Roast Notes and Updates
From the Roastery
Latest Updates
New CoffeesApril 2026
Introducing El Tabor, Sao Jose and The Douglas Blend
Three coffees, three stories. El Tabor from Wil Armijo's farm in Honduras, Sao Jose from Patricia and Gabriel's century-old farm in Brazil, and The Douglas Blend - our first house blend bringing them together.
Read More
Behind the RoastMarch 2026
Why We Source from Small Farms
Every coffee we carry comes from a small farm with a story. Here is why we believe that relationship between roaster and grower is the most important part of what we do.
Read More
SubscriptionsComing Soon
Our Subscription Program is Live
Fresh-roasted coffee delivered to your door on your schedule. Choose Roasters Pick for a curated experience, or lock in your favorite and never run out.
Read More
Get in Touch
Say Hello
Whether you are curious about wholesale or just want to talk coffee, drop us a line.
LocationFort Worth, Texas
Emailhowdy@douglasroasters.com
HoursMon - Sat 7am - 4pm
Legal
Privacy Policy
Last updated: March 2026
Overview
Douglas Roasters is a small-batch coffee roastery based in Fort Worth, Texas. We take your privacy seriously. This policy explains what information we collect, how we use it, and your rights regarding that information.
Information We Collect
We collect information you voluntarily provide when you fill out our contact form, sign up for our newsletter, or start a subscription. This includes your name and email address. We do not collect payment information directly.
We also collect anonymized analytics data through Google Analytics, including pages visited, time on site, and general geographic location. This data does not identify you personally.
How We Use Your Information
We use your information solely to respond to your inquiries, process your subscription, send newsletters you have opted into, and improve our website. We will never sell your personal information to third parties.
Cookies
Our website uses cookies through Google Analytics to understand how visitors interact with our site. These cookies collect anonymous data only. You can opt out via the Google Analytics Opt-out Browser Add-on at tools.google.com/dlpage/gaoptout.
Third-Party Services
We use Formspree to process form submissions and Google Analytics for site analytics. We are not responsible for the privacy practices of these third-party providers.
Your Rights
You may request to view, update, or delete any personal information we hold about you at any time by contacting us at howdy@douglasroasters.com.
Contact
Questions about this policy? Contact us at howdy@douglasroasters.com.
Legal
Terms and Conditions
Last updated: March 2026
Agreement
By accessing douglasroasters.com and placing an order or subscription, you agree to be bound by these Terms and Conditions.
Products and Orders
All coffee sold by Douglas Roasters is roasted to order in small batches in Fort Worth, Texas. We reserve the right to limit quantities, discontinue products, or adjust pricing at any time. Prices are in US dollars.
Subscriptions
Subscriptions are fulfilled on a recurring basis per the frequency you select. You may cancel or modify your subscription at any time by contacting us at howdy@douglasroasters.com before your next scheduled roast date. We do not offer refunds on orders that have already been roasted and shipped.
Shipping
We ship within the United States. Orders are typically roasted and shipped within 3 to 5 business days. Douglas Roasters is not responsible for delays caused by shipping carriers. If your order arrives damaged, contact us within 48 hours with a photo and we will make it right.
Returns and Refunds
Due to the perishable nature of roasted coffee, we do not accept returns. If you are unsatisfied for any reason, please reach out to us at howdy@douglasroasters.com and we will do our best to make it right.
Intellectual Property
All content on this website including text, design, and branding is the property of Douglas Roasters. You may not reproduce or use any content without prior written permission.
Governing Law
These terms are governed by the laws of the State of Texas. Any disputes shall be resolved in the courts of Tarrant County, Texas.
