Foundations of Roasting

ROASTING:

The coffee is roasted in a high temperature. The bean goes from a green colour, to yellow, cinnamon, and then it cracks like popcorn and doubles in volume, and finishes in the brown colour that we know coffee to be! 

The longer the coffee is in the roaster, the darker the colour and more bitter the flavour. The roaster will spend hours creating a roast profile, finetuning and tasting to ensure the flavour of the coffee reaches its potential and that the customer will love it. This means we can enjoy delicious coffee and the coffee growers hard work is recognised and valued. 

Then the coffee is packed and sent out to you, the barista, to work your magic and make the coffee taste as great as it can. No pressure, but you’ve got the growers, importers and roasters relying on you to take care as you make the drink, to showcase their hard work and creation to the end consumer! 

WHAT IS A BLEND?

A blend is where the roaster has identified different characteristics from different coffees and think that they would complement each other when combined. For example, a nutty and chocolate Brazilian is perfectly complimented by adding a small percentage of Ethiopian coffee to give it a bright, fruity edge. 

Blends are usually delicious for making a perfect espresso that tastes great on its own or with milk and sugar.