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METRICS & VERIFICATION

Verified extraction data from home baristas.

We roast by metrics, not by feel. These are the real-world extraction yields, TDS measurements, and consistency reports from purists who measure every shot.

21.4%

Average extraction yield

1.38

Target TDS consistency

REAL EXTRACTION LOGS

Tested on high-end setups.

Zero channeling. The roast curve consistency on the Huehuetenango lot is elite. Pulled at 201°F, 18g in, 38g out in 28 seconds. Clean, vibrant acidity.

Marcus K. — Decent DE1 User

Most roasters hide behind dark blends. Curve & Lot's single-estate beans show absolute terroir clarity. The exact harvest date printed on the bag is a game-changer.

Elena R. — Pour-over Purist

Rested for exactly 7 days as instructed. The extraction yield hit 21.8% on my EK43 setup. No roast defects, just pure varietal purity.

David T. — Refractometer Owner

Minimalist product photography of coffee beans on a steel surface, clinical studio light with sharp high-contrast shadows, macro lens
Minimalist product photography of coffee beans on a steel surface, clinical studio light with sharp high-contrast shadows, macro lens
THE METRIC METHOD

Terroir aligned with technical metrics.

BATCH LOG #0942

Consistent Roast Curves

Every micro-lot is roasted to highlight its unique terroir. Our home brewing purists report unmatched extraction consistency, with zero channeling and stable TDS measurements across batches.

The batch-to-batch consistency is unreal. My refractometer readings are identical bag after bag.

Liam S., Home Barista