Our coffee roaster, she is called 'Robbyn' by the way, roasts coffee in an oxygen free environment resulting in a more improved flavour. We have ordered a sister for Robbyn, another 35kg Loring due to large demand no name yet for her.... We also have some high tech sample roasters.
We have various styles of roasting and it really depends on what we are looking for in a coffee. All our roast profiles are developed by our founder Youri who has been roasting for a long time.
You can roast short and powerful or slow and gentle. How you roast coffee has a big impact on the final flavour of the coffee.
Our exact specific profiles and methods are our trade secrets.
When we roast coffee we place green coffee beans into our coffee roasting machine. The beans come from the trolley which has built-in scales and are sucked by vacuum into the hopper of the roaster.
Our coffee roaster heats the coffee with air. The beans are moved around inside the roaster consistently by paddles and a stream of very hot air is passed through the coffee.
We have full control over the heat and because the heat is so direct we can make very quick adjustments to the roast.
This is very special because when compared to a traditional coffee roaster where you have flames heating a drum, our heat is directed straight at the beans.
As we are not using a heated drum to roast the coffee, the result is less burning of the surface of the bean (as we use convection and not conduction).
Our coffee is roasted thoroughly throughout and with hardly any 'damage' to the bean.
Our coffee is cleaner and smoother in taste and stays fresh much longer compared to traditional coffee roasters.
We blend each coffee to a very specific recipe.
The blending is done by hand as the green coffee is loaded into the trolley.
The trolley has built in scales so it allows us to weigh accurately to ensure your blends are always consistent. A super strong magnet in the trolley filters foreign objects.
We have developed high-end software which ensures tracking of coffee all the way back to the farms.
At the end of the roast, we air cool the coffee inside the roaster. This ensures that we are not puffing out smoke into the environment.
Cooling coffee accurately and consistently is really important.
During cooling, the coffee is technically still roasting and air cooling allows us to be more consistent.
Our roaster is the most environmentally friendly roaster on the market claiming up to 80% gas savings compared to conventional coffee roasters.
It is made completely from stainless steel (where possible of course) and is fully computerised. The profile software basically follows a specific curve/profile that we set when we roast a coffee - we say basically but the technology is mind blowing!
Each coffee that we develop is always carefully manually roasted first. Once the profile is set our coffee roaster follows the curve so accurately that each coffee is roasted within a second and within 0.1C throughout the roast, yes really, within a second and within 0.1C throughout.
After all coffee is roasted it goes through our de-stoner.
We do this to remove any foreign objects such as stones.
The video explains how this works.
The roasting of coffee produces lots of CO2. It is important to allow the coffee to off-gas prior to dispatching.
We rest the coffee for you so that you can enjoy it the moment it arrives.
The result: simply delicious coffee.