Paulo Posteral · Roasting journal
The curve ends in the cup.
Q-Grader, La Regence Roastery, Aillio Bullet and Paulo Posteral’s notes: roasting through the eyes of a working coffee professional.
Respeita o grão.
Before a recipe, there is a bean. Before a cup, there is a series of choices. Roasting is part of that story.
La Regence Roastery · Since 2022
Opening a roastery extended the work already happening at the coffee bar. Paulo began following this stage too, connecting the transformation of the bean with brewing and the experience of drinking coffee.
The barista school opened another path: sharing what daily practice teaches.
Q-Grader · A sensory perspective
As a barista, roaster and Q-Grader, Paulo brings technical knowledge together with experience at the counter. Sensory evaluation is part of understanding the cup and respecting the work behind it.
Aillio Bullet · Room to explore
The Aillio Bullet is among the equipment Paulo uses. Curves, observations and tasting notes will appear in the journal below as they are published.
Each record belongs to a specific experience. Equipment, batch size and coffee need context; a roasting curve is not a universal recipe.
Torrefação do Ano 2026 · Behind the scenes
La Regence’s preparation for Torrefação do Ano 2026 is part of this journey. This space follows the roasting and tasting work without announcing a score, placing or result ahead of its release.
Respect the bean. And the time it takes to tell each story.
Working notes
Roasting journal.
The next roasting notes will appear here.
Curves, tests and observations, with the context of each coffee.