Before we start roasting, we make sure the coffee beans we receive have been properly dried. Each coffee bean has a 10% of humidity which needs to be extracted. As coffee beans dry they turn from green to yellow. These beans are then placed into a rotating roasting drum to allow them to dry without burning.

In the roasting stage the coffee beans will develop flavors, color and certain sensory attributes. This stage is the most important part of the process as each type of coffee demands a different process during roasting. It’s here where we start noticing a change in color in the beans as well as the familiar smell of coffee.

During this process, as the coffee beans are being roasted, we can start to hear the iconic coffee bean “crack”. This is known as the “Maillard reaction”, this occurs as the temperature within the roasting drum starts to increase. Making the sugars and amino acids in the coffee bean to react together, creating different aromas and flavors.

The cooling stage is the final part for coffee beans. During the final moments of being roasted the temperature is quickly brought down to room temperature to interrupt the roasting process. By doing this we ensure that all the unique flavors and aromas are stored within the coffee beans. This final part of the process can take a maximum of five minutes.

Once the coffee has been cooled to room temperature they are ready to be used and made into a wonderful cup of coffee.