Roasting at a Glance

Every coffee is different. We build a roast profile that balances sweetness, clarity, and body while preserving the character of the origin.

Profile Planning

Roast Steps

Lot samples are logged and assessed for moisture, density, and screen size to inform the baseline profile.

We select charge temperature, gas strategy, and airflow targets to suit the green’s density and process.

Beans enter the drum (the “charge”). The temperature dips (turning point) then begins a steady rise under control.

Sugars brown; acids soften. Heat application and rate-of-rise shape sweetness and body.

Beans release steam and expand with an audible crack. We mark time and control development from here.

We steer flavor toward clarity or deeper sweetness depending on the target profile.

Roast is ended at the target color and temperature, then rapidly cooled to lock in flavor.

Beans rest (degas) before cupping and dialing. We validate flavor and consistency prior to release.

Roast Levels & General Traits

Quality Control & Cupping

We track roast curves, color, and extraction performance to keep every batch aligned with the target profile.

Multiple tasters evaluate sweetness, acidity, body, and finish. We look for clarity of flavor and absence of defects.

We test across brew methods—filter and espresso—to confirm the coffee performs beautifully at home.

FAQ

What is “first crack”?

As internal pressure builds, beans expand and audibly crack. It’s a key marker that signals the start of development.

What does “development time” mean?

The time from first crack to drop. Longer development deepens caramelization and body; shorter highlights brightness and nuance.

Why do beans need to rest?

Freshly roasted beans release CO₂ that can disrupt extraction. Resting allows flavors to settle and sweeten.

How should I store coffee?

Room-temp, airtight, away from light and humidity. Grind just before brewing for best results.