We try to respect this effort at the roastery, carefully controlling the many variables so we can share the coffee we’re excited to taste and talk about.
We roast using a 30Kg Giesen roaster which is linked to the Giesen Roasting programme. This software gives us a lot of feedback, plotting charts for all the variables, such as drum temperature, airflow, flame temperature, speed of the drum etc. This essentially maps out how the batch has been roasted, we taste the results and adjust the course of the roast accordingly until we get the flavour we’re looking for.
With all this useful data we can closely monitor how the beans develop and accurately control the roast, ensuring the same level of quality with each batch. We enjoy exploring single-origin coffees from around the world; each origin will produce a crop with its own unique profile, the result of many different compounds being produced during its life cycle, which are then altered in the roast process to become the aromatics and flavours we enjoy. So, when we roast we’re aiming to develop those flavours just enough to bring out their full potential, without masking them with roasted flavours which occur in darker roasting styles.