We roast daily using the latest in German engineered drum-roasting technology. The roaster is essentially a gas-fired rotating drum which is preheated to 200 degrees before adding the green beans. The drum continuously tumbles the beans throughout the roasting cycle ensuring a consistent roast.

The whole roasting process takes between ten and fifteen minutes, depending upon the type of bean being roasted. Length of roast, temperature, appearance, smell and sound of the beans all give clues as to where the beans are in the roasting cycle.

The beans are removed from the drum just before they have reached the exact state the roaster is looking for, and must be cooled quickly on a cooling tray and stirred with a mechanical paddle to stop the roasting process.

Lighter roasts will retain the natural fruit flavour of the bean, while darker roasts will have more body and sweetness. Espresso blends are necessarily medium/dark to dark roasted.