There are many factors to be considered when roasting fresh coffee. Bean density, moisture content, batch sizes, ambient temperature, to name but a few. Controlling or mitigating these factors allows us to achieve consistency. Repeatability is the key.
We have invested heavily in our coffee roaster here in Marrickville, Sydney and its systems to store, roast, pack and develop our award winning coffee. Storage solutions enable us to control ambient bean temperature. Software controlled roasting profiles eliminate human error. Digitally controlled load cells take small variations in batch size out of the equation. It all sounds very scientific, because it is.
To enable our blends to be available always, we have put in place a rigorous forward planning strategy. This ensures we are purchasing our green coffee in a systematic procedure that negates any “holes” in the supply chain. Beans for seasonal blends can be sourced, months in advance.
All our selected green beans are graded specialty coffee and we only use Arabica. We have long term, established relationships with growers giving us fully traceable coffee supply.
The blending process is another, very important step in achieving the best roasted coffee possible. It has always been our philosophy that each origin should be roasted individually to reach its full potential. This process is refered to as multi phase roasting.
Coffees from one country of origin or region have unique flavor profiles. By combining these flavours we can develop a unique blend. We are continually working on custom blends as well as developing new blends for existing customers.