Roasting

The art of roasting coffee involves constantly evaluating the coffee

LOOK – the appearance of the bean will change through the roasting process. Its colour, size and texture should be watched carefully.

LISTEN – two distinct popping sessions are heard during coffee roasting. These are known as the first and second ‘crack’.

SMELL – the beans will smell differently at each stage of the roasting process. The aroma should be used in conjunction with appearance of the bean to evaluate the roast.

Green coffee beans are traded on stock exchanges as a commodity and are no different to the trading of oil, metals and shares.  International prices fluctuate regularly with a great deal of short and medium term volatility, as per any commodity.  This is why our green bean supplies will be hedged (along with the trading currencies) based on contracted requirements.  What this means in essence is that we can guarantee supply of the agreed tonnage at the agreed price for the full term of the contract regardless of any price fluctuations in coffee or currency.