People often ask: "Do the monks really roast the coffee?" Yes. Here's what a typical day looks like for Brother Thomas, one of six monks who rotate through the roastary.
The Daily Horarium (Schedule)
4:30 AM — Vigils
The day begins in darkness. The monks process to the chapel for the Night Office — psalms, readings, and silent meditation. No lights except candles. This is the most contemplative hour, when the world is still and the soul is closest to God.
6:00 AM — Lauds (Morning Prayer)
The sun is rising. After Lauds, the monks gather briefly for coffee in the refectory. This is their first earthly sustenance.
9:00 AM — Work Period (Roasting)
This is when the roaster fires up. Brother Thomas checks the day's orders, selects the beans, and begins the first batch. A typical morning produces 3-4 batches of 25-30 pounds each.
The roastary is a converted barn about 200 feet from the chapel. The proximity is intentional — the monks can hear the chapel bells calling them to prayer, even mid-roast.
7:30 PM — Compline (Night Prayer)
The final office. The Salve Regina is chanted. The Great Silence begins — no speaking until after Lauds the next morning.
The Rhythm of Prayer and Work
Notice the pattern: work never exceeds 3 hours without interruption by prayer. This is Benedict's genius. The bells pull you out of productivity-mode and back into God's presence. Then you return to work renewed.