Our coffee roasting process, step by step
Our coffee roasting process is built around one idea: develop each bean just enough to reveal its origin character without burying it under roast. Below is exactly how a batch moves from green bean to sealed bag.
Sourcing and cupping
Before a coffee is ever roasted for sale we cup it blind against the rest of the lot. Coffees that score well on the Specialty Coffee Association scale move forward; the rest go back.
Profiling the roast
Each origin gets its own roast profile. We log every batch, charge temperature, turning point, first crack and development time, so the coffee tastes the same whether you buy it in March or November. The roasting process is tuned per lot, not copied between them.
- Charge the drum at 196 °C and watch the turning point.
- Drive through the drying phase, keeping the rate of rise steady.
- Listen for first crack, then control development time to taste.
- Drop into the cooling tray and rest the beans for at least 24 hours.
Resting, grinding and packing
Freshly roasted coffee needs to off-gas. We rest beans for a day, then pack into valve bags so carbon dioxide can escape without letting oxygen in. If you want help dialling in the grind, our grind size guide and pour-over guide both help.
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Roasted to order
Your beans hit the roaster after you order, not before.
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Logged every batch
Repeatable profiles so the cup tastes the same each time.
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Rested 24 hours
We let the coffee off-gas before it ships, for a cleaner cup.
Want to taste the difference roasting to order makes? Browse our subscriptions or pick up a bag of Ethiopia Yirgacheffe.