We roast every Tuesday and Friday on a 12kg Probat drum roaster. Every batch is profiled, logged, and tasted before it leaves our roastery.
From green bean to your cup, a coffee goes through a precise sequence of physical and chemical changes.
The green bean loses its moisture — typically 10–12% water content. The bean turns pale yellow and smells like hay or toast.
Sugars and amino acids react to create hundreds of new flavour compounds. The bean turns from yellow to light brown. Caramel and bread aromas emerge.
Water vapour and CO2 build up until the bean physically cracks open — an audible pop. This marks the minimum drinkable roast level. The bean doubles in size.
This is where we make our roasting decisions. We drop most of our coffees here — post-crack but before the bean becomes too dark to taste its origin.
A second, quieter crack. Oils begin migrating to the surface. The roast character now dominates origin character. We avoid this range for our single origins.
| Attribute | ☀️ Light | 🌤️ Medium-Light | ⛅ Medium | 🌑 Dark |
|---|---|---|---|---|
| Colour | Cinnamon brown | Chestnut brown | Dark brown | Near black, oily |
| Acidity | Very high, bright | Moderate, rounded | Low | Almost none |
| Body | Light, tea-like | Silky, medium | Full, rich | Heavy, thick |
| Flavour | Fruit, floral, complex | Caramel, balanced | Chocolate, nuts | Bitter, smoky, tar |
| Caffeine | Highest | High | Moderate | Lowest |
| Best Brew Method | Pour over, cold brew | Any method | Espresso, French press | Espresso, moka pot |
| Our Recommendation | Ethiopian, Kenyan | Colombian ★ | Guatemalan, Brazilian | Indonesian, Robusta blends |
We roast twice weekly and ship the same day. Orders placed before midnight roast the following morning.