Roasting Process
We can't reveal all our secrets, but here's a sneak peek.
Our coffee is roasted in an oxygen-free environment to enhance its flavour. We offer a range of roasting styles, tailored to achieve the best possible taste. Each roast profile is carefully developed in house. Whether the coffee is roasted quickly and intensely or slowly and gently, the method used has a significant impact on the final flavour.
Revolutionary Roasting
Roasting starts with loading green coffee beans into our roasting machine. The beans, weighed on a built-in scale trolley, are then vacuumed into the roaster’s hopper.
Our roaster employs hot air to heat the beans, which are continuously stirred by paddles while a stream of very hot air passes through them.
We can precisely control the heat and make rapid adjustments due to the direct application of heat. This approach is distinct from traditional methods, where flames heat a drum, as our technique targets the beans directly for more accurate roasting.
Cleaning
Since we don’t use a heated drum for roasting, our method reduces surface burning of the beans by employing convection rather than conduction.
Our roasting process ensures the beans are evenly roasted with minimal damage.
This results in coffee that tastes cleaner and smoother, and stays fresher for a longer time compared to coffee roasted with traditional methods.
We blend each coffee according to a precise recipe.
Blending
Blending is done manually as the green coffee beans are loaded into the trolley.
The trolley features built-in scales for accurate weighing, ensuring consistency in your blends. A powerful magnet in the trolley also filters out any foreign objects.
Additionally, our advanced software tracks the coffee all the way back to the farms, providing full traceability.
Cooling
At the end of the roasting process, we cool the coffee inside the roaster using air. This method prevents smoke from being released into the environment.
Precise and consistent cooling is crucial.
During this phase, the coffee is technically still roasting, and air cooling helps us maintain uniformity.
Cleaning
Since we don’t use a heated drum for roasting, our method reduces surface burning of the beans by employing convection rather than conduction.
Our roasting process ensures the beans are evenly roasted with minimal damage.
This results in coffee that tastes cleaner and smoother, and stays fresher for a longer time compared to coffee roasted with traditional methods.
We blend each coffee according to a precise recipe.
Blending
Blending is done manually as the green coffee beans are loaded into the trolley.
The trolley features built-in scales for accurate weighing, ensuring consistency in your blends. A powerful magnet in the trolley also filters out any foreign objects.
Additionally, our advanced software tracks the coffee all the way back to the farms, providing full traceability.
Cooling
At the end of the roasting process, we cool the coffee inside the roaster using air. This method prevents smoke from being released into the environment.
Precise and consistent cooling is crucial.
During this phase, the coffee is technically still roasting, and air cooling helps us maintain uniformity
Debris Removal
Once all the coffee is roasted, it passes through our de-stoner.
This process removes any foreign objects, such as stones.
The video below demonstrates how it works.
Resting
Roasting coffee generates a significant amount of CO2, so it’s essential to let the coffee off-gas before shipping.
We allow the coffee to rest, ensuring it’s ready to enjoy as soon as it arrives.
The outcome: exceptionally delicious coffee.