Roasting coffee beans is probably a little more complex than you’d think. Most roasters compare it to wine tasting, it’s more than just the flavour of the coffee it’s the aromas, the textures and the way it hits your palette. And just like with wine, there is a correct technique involved in ensuring you’re taking in the coffee in its entirety. You begin by deeply inhaling the coffee’s full aromas before sipping, to allow it to spread over the back of the tongue. Then when tasting you make sure you are taking note of the body, mouthfeel, sweetness, acidity and even the aftertastes!

Different origins, different roasting times and different temperatures can all affect the flavour of the coffee beans, so to ensure consistent flavours roasters often must sample each batch and maintain those flavours every time. As the beans are roasted, they heat up, change colour from pale green to a dark brown colour as well as growing almost double in size. Beans are first poured into a hopper, where the beans are filtered to remove any debris that may be present, the green beans are then put onto a conveyor belt and move into storage hoppers. From here then beans go through an endothermic reaction at about 175°C where it then becomes exothermic and beings to release its own heat. The beans are then transferred at this stage from the roasting chamber to a chamber where they are air-cooled and ready to package. The entire roasting process can take hours to roast hundreds of kilos of raw coffee beans, making it a very hot and exhausting process for the roaster!

Now when you’re having your next caffeine hit, you’ll sit back and think about how your cup of coffee was actually made and the process t’s been through to give that unique flavour. Discover the unique tastes and textures of our coffee range and experience the differences between the Griffith Brothers Single Origin and Mount K’s multi origin blend.