Roasting

Coffee, like most things, tastes better when it’s fresh. As soon as the roasted bean comes into contact with oxygen it begins the slow process of staleing. After three weeks it loses its optimum flavour and attributes, which is why we roast our coffee in small batches on a daily basis – so you’ll never have to drink it when its past its best. Swing by the roastery on a weekday and you’ll smell the fruits of our labour as the aroma of roasting coffee drifts down the street.

Part science and part craft, the roasting of coffee is an integral part of the journey that leads coffee cherries from the tree to your cup. In the olden days it was done in a bowl over a fire, these days thankfully we have beautiful gas-fired bespoke machines to do the job under the watchful eyes of our roasters.

We follow the laws of Physics and Chemistry to extract the subtle and delicate flavours from each bean but also rely on human judgement and taste to create the perfect blend and roast profiles. Each roast is then carefully tasted, smelt, prodded and examined before it goes anywhere near a grinder or cup.

Starting with a great raw product is integral to this process; we source only the highest quality green beans and purchase them ethically through Direct Trade initiatives. We then roast them in batches no larger than 12 kilograms to ensure freshness, before hand blending each and every kilo individually to make sure the blend is correct to the gram.

If you’re curious about how we roast our coffee just drop in to the roastery and have a peek through the door, all the magic happens right there.