Next roast Monday
Roasted at 6:40 am, twice a week.
Sixforty is a two-person roastery in Frogtown, a few blocks from the L.A. River. We roast on Monday and Thursday, only what’s been ordered, and ship it the same day.
A roast day, hour by hour.
Every Monday and Thursday looks like this.
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5:30 am
Weigh the green coffee
Raw beans are weighed out for each batch, 12 kilos at a time. Nothing is roasted that isn’t already ordered.
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6:40 am
First batch drops
Blue Hour goes first, because light roasts need the cleanest drum. Darker roasts follow through the morning.

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9:00 am
Cupping
We taste every batch from the morning side by side. If one is off, it doesn’t ship.
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11:00 am
Grind and pack
Whole bean goes straight into bags with a one-way valve. Ground orders are ground last, right before they’re sealed.

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12:00 pm
Orders close
Anything ordered by noon ships today. Anything after goes with the next roast.
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3:00 pm
The truck
Everything leaves the same afternoon. Most bags arrive two to four days later.
This week.
Order by noon on a roast day and it ships that afternoon.
- Mon Roast and ship
- Tue Office day
- Wed Office day
- Thu Roast and ship
- Fri Office day
Where it comes from.
We buy through two importers who tell us what the farm was paid, and we only buy coffees we can name down to the region and process. That’s what’s printed on every bag.
Most of our coffees are on the menu all year. When a lot runs out, the hour stays and the coffee inside it changes, and we’ll tell you on the bag.
- Region and process on every bag
- Roasted only to order
- Decaf with water, not chemicals
The tasting bar.
On weekends the roastery door rolls up and the bar opens. Pour-overs of all six, a flight if you can’t choose, and bags straight off Thursday’s roast.
Weekends · Saturday and Sunday, 8 am to 1 pm
Frogtown, Los Angeles, by the river path. Street parking and bike racks.
Pour Sixforty at your place.
Cafés, offices and restaurants get wholesale pricing, a free espresso dial-in visit and a standing roast every Monday or Thursday.