THE COFFEE TASTES BETTER
COFFEE ROASTING IS A SCIENCE
Great coffee is achieved using scientific investigation to refine the delicious and unique flavour characteristics of each coffee origin.
We utilise sophisticated equipment monitoring systems that run during the roasting process and graph the development cycle of each batch of beans. With this information we can formulate structures and compare the differences between green bean varieties.
Based on the evidence obtained through analysis and experience, we can adjust the roasting process to enhance the beans flavour potential and maintain the consistency of our coffee.
HIGH QUALITY GREEN BEANS
DEFINES PREMIUM ROASTED COFFEE
Our selection of green beans include high altitude grown, Rainforest Alliance certified, organic certified and decaffeinated green beans.
We source high quality green beans from around the world, whilst supporting sustainable coffee growing practices. Our green beans are stored in insulated shipping containers to reduce temperature and moisture variation throughout the year.
Shaun stands by our Giesen coffee roaster and knows exactly how to bring the best out of every bean — the perfect ratio of acidity to sweetness.
Studying a sample of the beans from the roaster, Shaun looks for the tiny signs of perfection… He smells the beans deeply then puts them back in the roaster and will repeat the process throughout the development cycle to maintain consistency of the roasts. The coffee’s flavour profiles are presented at the first crack – an audible signal that happens at a particular point when roasting coffee. After that, Shaun will develop the roast to a certain degree to which he can achieve the best outcome from the beans.