How We Roast Our Coffee
A careful process, perfected over time
Roasting coffee is both a science and an art. Every decision we make at this stage affects the flavour, aroma and overall character of the final cup. We deliver coffee that is consistent, clean, and incredibly flavourful, while keeping environmental impact low and quality high.
Precision and Profile: Our Roasting Approach
All of our roast profiles are developed our head roaster. Each coffee begins with manual trial roasting, allowing us to understand its natural characteristics. From there, we build a custom roast curve and replicate it with computerised accuracy, down to 0.1°C and within a single second of timing.
We might roast short and powerful to bring out brightness and body, or slow and gentle to develop sweetness and depth. The method depends on the origin and desired flavour profile, but the goal is always the same: to let the bean speak for itself.
Technology That Protects Flavour
We roast using one of the most environmentally friendly roasting systems available. Unlike traditional roasters that heat a rotating metal drum, our machines use direct convection heat. This means hot air flows through the coffee evenly as paddles gently keep the beans moving.
This method results in:
Less surface scorching
More even internal development
Cleaner, smoother flavour
Longer-lasting freshness
Because we are not relying on residual heat from a metal drum, we can make rapid and precise adjustments throughout the roast. It gives us excellent control over the final result.
At the end of each roast, the coffee is air-cooled inside the roaster. This avoids pushing smoke into the environment and stops the beans from continuing to roast after their target point. It is a small but vital step for maintaining consistency and avoiding bitterness.
Precision Blending at the Start
For our blends, consistency begins before roasting. Each blend is measured precisely before loading the exact proportions of each green bean into the roaster.
Each blend is mixed from green beans, not post-roast, for full integration
Built-in magnets remove any foreign objects
Our system tracks every coffee from farm to roaster
This attention to detail ensures that every batch is traceable, safe, and repeatable.
After roasting, all of our coffee passes through a de-stoner. This step removes any possible foreign objects such as small stones that may have been collected during harvesting. It helps protect your grinder and guarantees product quality.
Rested, Not Rushed
Freshly roasted coffee releases carbon dioxide for several days after roasting. This natural process, known as degassing, is essential. That is why we rest all of our coffee before dispatch, so it arrives at its best and is ready to enjoy as soon as it lands on your doorstep.
Better for the Planet
Our roasting technology is designed with sustainability in mind. These machines use up to 80 percent less gas than traditional roasters. Made from stainless steel, they are built to last and engineered for energy efficiency. We believe exceptional coffee should also be environmentally responsible.
The Result: Better Coffee, Done Properly
Every step in our roasting process is considered. From how we handle the green beans to how we cool, rest and pack each order, we make decisions that protect flavour, ensure consistency, and reduce waste. The result is a cup of coffee that speaks for itself.