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Our Roasting Process

All of our coffee beans are masterfully roasted on-site by hand in a beautiful custom built Giesen Coffee Roaster, which is one last remaining roasting machine manufacturer to utilize an all cast iron front plate and precision airflow control. These features allow for the development of deep flavours during the roasting process to produce a coffee that is sweet, rich, and never burnt. 

Our roasting process follows a strict three phase approach:

  1. Identification of the highest quality green coffee beans

  2. Determine the correct roast level for the individual bean characteristics

  3. Produce a cup with maximum flavour for various preparation methods such as pour-over, French press, and espresso

The first phase evaluates the green bean quality and flavour profile by roasting to a medium/city roast level with an average application of heat and air-flow. The coffee is cupped by the BRC panel according to the time/water/weight Speciality Coffee Association of America (SCAA) standards to assess the quality of aroma, flavour, acidity, freshness, and finish.

The second phase focuses on determining the best application of heat and airflow to highlight the flavours of each individual region that is directly related to growing altitude, rainfall, sun/shade exposure, and soil conditions. We take a slow roasting approach that allows for the correct development of flavour to maintain healthy antioxidants (chlorogenic acids), and remove undesirable acidity for a smooth flavour. The coffee at this stage is also cupped via the BRC tasting panel to select the best roasting profile for each of our coffees.

The final phase is the day-to-day roasting that in European tradition is performed by a single Master roaster to ensure consistency under varying weather conditions. The conditions in the roasting machine will change with movements in ambient humidity, temperature, and barometric pressure that need to be adjusted for in real-time and not left to automation. Here again, close attention is paid to the roasting speed with cooled beans passing through a three staged quality control process to remove batch impurities that can impact the final cup.

Our Process

1

Identification of the highest quality green coffee beans

2

Determine the correct roast level for the individual bean characteristics

3

Produce a cup with maximum flavour for various preparation methods such as pour-over, French press, and espresso