Achieving our perfect roast
WE’VE BEEN ROASTING FOR OVER 20 YEARS, DURING WHICH TIME WE’VE DEVELOPED SEVERAL SPECIAL PROCESSES TO ENSURE THAT OUR COFFEE ARRIVES WITH YOU IN PERFECT CONDITION.
We roast slowly, in order to develop the fullest flavour from our beans.
Our roast style, more traditional than some ultra-light antipodean methods, creates a smooth, bold result with an element of caramelisation, allowing our beans to develop full body for our espresso roasts, whilst offering controlled acidity, through complete development, for our lighter roasts. Once roasted, the coffee is promptly packed by hand before being rested and prepared for dispatch. Fast and fresh…the key to getting our customers’ coffee to them in perfect shape!
Our beautiful 25kg Probat drum roaster is bang up to date. Efficient, clean running and versatile enough to roast both large and smaller batches. This machine gives us the flexibility we need to supply all our customers, with capacity to spare.
With just the right amount of technology to guarantee consistent espresso batches and perfect single origins, this has been our greatest investment! We love it – so much so that it has proved rather difficult to get Giles to allow anyone else to roast using his baby!
Over the years we’ve found all sorts of bits and bobs in even the most special of speciality coffees. In fact it’s very often beans from the smallest producers, the ones we most want to support and whose coffee we most want to supply, who struggle to process their beans quite as effectively as the huge commercial farms.
As a consequence, we’ve developed our unique three-stage cleaning process.
- To start with, all our un-roasted beans are passed over super-strong magnets to remove anything metallic.
- Next, we remove all dust and lightweight impurities using a unique process, the result being that our green beans are as clean as possible at the point we load them into the roaster.
- Finally, any remaining contaminants are efficiently removed by air separation before packing and dispatch.