When the green coffee beans hit the warehouse, we utilise a number of tools as part of our stringent quality control regime. This includes reading moisture levels to ensure freshness and to judge the age of the beans.
Throughout the roasting process, our modern equipment allows us to set the temperature, atmospheric pressure and drum speed to consistently replicate the same characteristics across batches
The strength and quality of flavour notes such as chocolates, caramels and fruits are often determined by the intensity and length of the development stage which also influences the sweetness and acidity in the coffee. It’s important that we don’t overextend this process if we want to get the balance right.
While our single origins are processed, roasted and sold individually, we combine beans pre-roasted at specific percentages to form our unique blends. The cupping process helps us refine our flavour profiles, useful in determining the key features to highlight in each blend.
Once complete, the roasted beans are dropped into the cooling bin where they fall to room temperature within 3 minutes. This snap-freeze step locks the flavour into position.
Travelling to the bagger via the destoner rids the batch of any impurities. Beans are then packaged in bags fitted with one-way valves that let air out while keeping freshness in. Each unit is date-stamped and labelled before being stored in the warehouse or shipped to our flagship cafes and retailers.
When the green coffee beans hit the warehouse, we utilise a number of tools as part of our stringent quality control regime. This includes reading moisture levels to ensure freshness and to judge the age of the beans.
Throughout the roasting process, our modern equipment allows us to set the temperature, atmospheric pressure and drum speed to consistently replicate the same characteristics across batches
The strength and quality of flavour notes such as chocolates, caramels and fruits are often determined by the intensity and length of the development stage which also influences the sweetness and acidity in the coffee. It’s important that we don’t overextend this process if we want to get the balance right.
While our single origins are processed, roasted and sold individually, we combine beans pre-roasted at specific percentages to form our unique blends. The cupping process helps us refine our flavour profiles, useful in determining the key features to highlight in each blend.
Once complete, the roasted beans are dropped into the cooling bin where they fall to room temperature within 3 minutes. This snap-freeze step locks the flavour into position.
Travelling to the bagger via the destoner rids the batch of any impurities. Beans are then packaged in bags fitted with one-way valves that let air out while keeping freshness in. Each unit is date-stamped and labelled before being stored in the warehouse or shipped to our flagship cafes and retailers.
