Gundobad.
The man at the drum.
Every bag of Wolfmilk carries his fingerprint. Behind the smoke and the steel stands one roaster — patient, exacting, allergic to shortcuts. This is who Gundobad is, and how he works.
Forged by
fire.
Gundobad came up the long way. A decade in commercial kitchens chasing temperature curves before the drum found him — apprenticed under an old-world micro-roaster, then ran the ovens for two regional houses he eventually outgrew.
Wolfmilk is what happened when he stopped asking permission. SCA-certified. Q-grader trained. Named for a Burgundian king and roasting like one — by his own code, on his own day, answerable to nothing but the cup.
15yr
Behind the Drum
Q-Grader
Certified Palate
One day.
One drum.
Wednesday is the only day Gundobad fires the roaster. One day, every week, dedicated to a single ritual — pre-heat, charge, listen for the crack, pull at peak caramelization. No automation. No profile-recall shortcut. Every batch is read by ear and by eye.
Most roasters chase volume. Gundobad chases the development window — that narrow band where origin character locks in and bitterness has no room to grow. Pull too early, you taste grass. Too late, you taste ash. He pulls on the knife's edge.
Wed
Single Roast Day
12min
Avg Development
No shortcuts.
No apologies.
Gundobad believes coffee is a discipline, not a product. That a man's morning ritual deserves more respect than a stale pod and a blinking machine. That beans grown without synthetic pesticides or fertilizers, traceable origin, and a slow hand are the only honest answer.
Wolfmilk doesn't roast for everyone. Gundobad roasts for the ones who wake up before the world does — and want their first cup to taste like they earned it.
0
Compromises
100%
Hand-Pulled
What Gundobad stands on.
Coffee rests after the drum. Bags ship only once the gas has settled and the cup is honest.
Same drum, same day, same hand. Repetition is how a craft becomes a signature.
Origin character first. We don't roast to mask the bean — we roast to reveal it.
We roast only what we can sell fresh. No backstock, no shelf-aged bricks.
Wednesdays, unedited.
More from the drum.
The coffee roasting process, explained
Charge, dry, Maillard, first crack, development, drop. What happens in the drum and where most roasts go wrong.
Meet Gundobad, head roaster
Fifteen years behind the drum, one roast day a week, zero automation — and the four rules he won't break.
His work.
Your morning.
Every bag is pulled by Gundobad's hand and shipped within days of the roast.