Roasting

We dedicate ourselves to perfecting the roasting process. These are three most important aspects of roasting.

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.