Coffee Roasting - Limini Coffee

How we roast coffee

Our coffee roasters roasts coffee in an oxygen free environment resulting in a more improved flavour.

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.

Roasting with direct heat

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 roasters.

Our coffee roasters heat the coffee with air. The beans are moved around inside the roasters 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.

Thorough and clean

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.

Precision blending & Tracking

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.

Proper cooling

At the end of the roast, we air cool the coffee inside the roasters. 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.

Environmentally friendly & High Tech

Our roasters are the most environmentally friendly roasters 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 roasters follow 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.