All of the coffee we serve and supply is roasted with meticulous attention to detail on our Loring Kestral S35. With the recent addition of some new tools at the roastery we thought it would be fitting to give some insight into our revised roasting process.
The roasting of any new coffee is all about refining a profile that highlights the unique origin, varietal and processing method. This process is based on wanting to share the same excitement we felt on cupping unique coffees and representing the story behind them. Our single origins are roasted light in a Scandinavian-style, coming out soon after reaching first-crack. Ending a roast around this point is fairly common; it’s the route to this end point and the method of control that is where opinions differ.
As the Loring does not apply a direct flame we are able to start our roasts at a higher temperature without the risk of scorching the beans. This has allowed for faster roasts reducing any potential flat or “baked” flavours which become noticeable when a roast starts with too little energy and develops too slowly. We’re now more engaged with each aspect of the roast and have found our increased focus on even bean development has dramatically improved flavour and clarity. Not only has this been proven in our cup tasting sessions but the use of a refractometer has shown the ability to extract more from properly developed coffee. With roasting software Cropster we can also seamlessly reproduce and repeat roast profiles ensuring a consistently high standard.
We source high quality green coffee where care is taken at every step of the farming and production process. Ultimately, our purpose as roasters is to highlight each special aspect of a coffee and leave little trace of our involvement.
Time, Temperature and Rate of Rise