ROAST

The roasting process starts with gently heating the green beans to remove any moisture after cleaning. This step is crucial for preparing the beans for even roasting and preserving their flavour potential.

During this phase, the beans undergo a chemical transformation known as the Maillard reaction, which gives them their rich brown colour and releases their natural oils. Here, the flavour and aroma profiles of the beans begin to develop, laying the foundation for our signature taste.

As the beans expand, they release gases, producing the distinct sound of the first crack. This stage is critical for determining whether the roast will lean towards a light, medium, or dark profile. We carefully monitor the process to capture the ideal flavour.

This is the final stage, where the beans are roasted to their desired profile. Timing is everything here, as too short or too long can compromise the flavour. Our expertise ensures that every batch is roasted to bring out its full potential.

Once the beans reach their ideal roast level, we rapidly cool them to halt the roasting process. This immediate cooling preserves the complex flavours and prevents over-roasting. We then allow the beans to rest, enabling the flavours to stabilise and mature for optimal taste.