How we roast coffee
Every coffee roaster that you speak to will probably have their preferred way of how to roast coffee. Our way is the best and only way though (sorry, bad joke!). We have various styles actually and it really depends on what we are looking for in a coffee. You can roast short and powerful or slow and long. How you roast coffee has a big impact on the final flavour of the coffee. Our exact specific profiles and methods are our trade secrets but here we try to explain in a little detail what we do all day everyday at our roastery.
When we roast coffee we place green coffee beans into our coffee roasting machine. The beans come from the trolley which has built-in scales and are sucked by vacuum into the hopper of the roaster. Our coffee roaster heats the coffee with air. The beans are moved around inside the roaster consistently by paddles and a stream of very hot air is passed through the coffee. We have full control over the heat and because the heat is so direct we can make very quick adjustments to the roast. And this is very special because when compared to a traditional coffee roaster where you have flames heating a drum, our heat is directed straight at the beans.
As we are not using a heated drum to roast the coffee, the result is less burning of the surface of the bean (as we use convection and not conduction). Our coffee is roasted thoroughly throughout and with hardly any 'damage' to the bean. This means that our coffee is cleaner and smoother in taste and stays fresh much longer compared to traditional coffee roasters.
We blend each coffee to a very specific recipe. The blending is done by hand and the green coffee is loaded into the trolley. The trolley has built in scales so it allows us to weigh accurately to ensure your blends are always consistent.
Our roaster is the most environmentally friendly roaster on the market claiming up to 80% gas savings compared to conventional coffee roasters (as far as we are aware of). It is made completely from stainless steel (where possible of course) and is fully computerised. The profile software basically follows a specific curve/profile that we set when we roast a coffee - we say basically but the technology is mind blowing! Each coffee we have is always carefully manually roasted first. Once the profile is set our coffee roaster follows the curve so accurately that each coffee is roasted within a second, yes really, within a second.
At the end of the roast, we air cool the coffee inside the roaster. As far as we know, this is quite unique in the industry. This ensures that we are not puffing out smoke into the environment. See below video:
Cooling coffee accurately and consistently is really important. During cooling, the coffee is technically still roasting and air cooling allows us to be more consistent.
After all coffee is roasted it goes through our de-stoner. We do this to remove any foreign objects such as stones. The video below explains how this works.
Our coffee roaster, she is called 'Robbyn' by the way, roasts coffee in an oxygen free environment resulting in a more improved flavour. The coffee is simply delicious.