In-house roasting

We’ve treated ourselves to a stunning Giesen W6e Iron Dutch Coffee Roaster, which means we are able to provide our very own hand roasted coffee!

A coffee roaster acts like a tumble drier - green coffee is poured inside a large rotating drum brought to temperatures in excess of 200 C by heating elements (should the machine be electric like ours) or flame. Over a period of 8-12 minutes several chemical reactions occur that see the beans drying out, yellowing in what is called the Maillard reaction in turn leading to a big exothermic reaction that sees the now brown coffee pop like popcorn! Once the coffee is sufficiently developed (it changes with every coffee), the beans are poured out onto a cooling tray that stops the heating process once and for all. The trick lies in knowing when and where to apply and remove heat. You don't want to burn the coffee and leave an ashy taste masking the lovely characteristics of your coffee. In kind, under roasting leads to sour and unpleasant flavours. Roasting is all about highlighting and refining the natural flavour profile of any given coffee. With every new lot that we bring in we strive, roast after to roast, to perfect these profiles.