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How to roast coffee beans.

It’s a matter of taste.

Raw coffee beans have no flavour at all. It is only through roasting that the incredible aromas and depth of flavour is released.

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The art of turning raw beans into speciality coffees begins with roasting. Dry, raw beans are heated to produce various roasts, each with distinct flavours and aromas. The flavours are a result of chemical changes within the beans and will change depending on the time and temperature used during the roasting process.

Light Roasting.

Known as a pale or cinnamon roast, light roasts emphasise aroma and provides greater volume on the palate. The coffee is mild in taste and is ideal for making classic filter coffee.

Medium Roasting.

Often referred to as “American” or “breakfast” roasts, medium roasts, provide a mild, full-bodied coffee suitable for filter coffee and specialty coffee.

Dark Roasting.

Also called the Viennese roast, dark roasted coffee is heated up as gently as possible until the beans become dark brown. The roasting time can last up to 30 minutes and produces special aromas ideal for white coffees.

Double Roasting.

Know as “continental” or “French” roast, double roasted coffee is roasted twice. After the initial roast, beans are stored in special containers for at least 8 hours before being roasted again. This dark brown coffee is ideal for espresso-based coffees like a classic cappuccino.

Italian Roasting.

The darkest of the five classic roasting levels, Italian roast, also called espresso roast, delivers a full, heavy flavor with a bitter tone. Italian roasts are specifically intended for espresso blends and can provide smoky caramel tones.

Roasting levels.

The length of a roast determines the taste of the coffee you drink. Beans that are roasted for longer are generally more bitter and stronger, with light roasts being sweeter and fruitier.

Roasting Processes.

Roasting transforms raw beans into the coffee beans we know and love. During this process, gasses within the beans cause it to expand to double it size whilst also accounting for the beans losing between 11 and 20 % of their mass.

Air Roasting.

During air roasting, a computer-controlled process pumps hot air into a roasting chamber heating coffee beans to a specific temperature. This precise roasting method yields more consistent colour, flavour, undertones and aromas, making it the preferred method of roasting for coffee chains.

Classic Roasting.

Classic, or hand roasted coffee is made by progressively heating small batches of coffee in a drum. This method requires a roast master to constantly supervise the progress to produce the perfect roast based on look and smell. This cost intensive, highly-skilled method of roasting coffee produces exceptional aromas.

The different coffee types.

Learn the differences between coffee types, how to prepare them perfectly, and most importantly how to enjoy them.

The different coffee beans.

Learn more about the different types of coffee beans that can hugely change the taste of your coffee.

How to store your coffee.

Roasted coffee should be ideally stored as beans and only ground when needed. If your coffee is ground, it’s best to keep it in a cool dark place inside an airtight container.