SOVDA

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SOVDA produces high-quality machines with a simple, elegant Scandinavian design, specifically tailored to the specialty coffee industry.

10/21/2026

What did Rosso find in their coffee this week? 👀 Caught before it ever hit a cup.

10/14/2026

10/06/2026

Black & White used to roast at serious volume in a room that was never built for it.

When Matt Ferraro and Kyle finally got to design their roastery from scratch, they started with a few clear goals. They wanted space to work and a lab people can see into. Above all, they wanted a way to make sure every batch tastes like what they approved at the cupping table.

Growing is easy to say. Growing without losing the craft is the hard part. Here’s how they’re doing it.

Thanks for having us, Black & White Coffee Roasters

09/30/2026

What Did You Find In Your Coffee Wednesday’s featuring the one and only 321 Coffee

09/23/2026

This week’s find: a crucifix.

Every batch that drops at Onyx Coffee Lab has been through a lot on its way there: farm, mill, port, warehouse, roastery. Things tag along.

That’s why we build for what happens after the roaster, so the only thing that ends up in the cup is the coffee you meant to roast.

Found something odd in your coffee lately? Send us a photo. It could be next Wednesday’s episode. 👇

BetterDesignBetterCoffee

09/18/2026

Follow a batch through a SOVDA line and you’ll see the same idea five times over: fewer hands on the coffee, fewer hours on the clock, nothing lost in quality.

Lift. Destone. Sort. Blend. Fill.

Better Design. Better Coffee.

09/18/2026

Destoning, then filling - handled.

Destoner Lift on the way up, Precision Fill at the end. Two steps off the roaster’s plate, so the batch keeps moving while they stay on the coffee.

09/17/2026

Anyone can roast one great batch. Doing it again on batch 80 is the hard part.

Jet Hondrich, Head of Roasting and Quality Control at Onyx Coffee Lab, on how consistency actually gets built. You don’t need to overhaul your whole system. Take small steps. Strip out the variables that don’t touch the final cup. And above all, cup more often.
Taste your own coffee regularly and your consistency improves.

Your roasters feel it. Your customers taste it.

onyxcoffeelab

09/09/2026

Coffee. Coffee. Coffee. CEMENT. Coffee.

One lot, one pass, Bluebird Coffee Roastery reject bin.

What did you find in your coffee?

09/08/2026

Precision Fill handles the part of packaging day that eats your margin - overfill.

Set your target, hit start, walk away.

Better design. Better coffee.

Address

101 E. Walnut St.
Rogers, AR
72756

Website

https://linktr.ee/sovda

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