About our roasting process
Our coffee roasting heritage dates back to our inception in 1984 when we formed the business and starting roasting coffee. For over 35 years we have been perfecting our blends, constantly reviewing and ensuring that we are providing our customers with the very best coffee. It is this roasting heritage and experience, combined with the embracing of modern technologies and techniques, which have enabled us to continue to push the boundaries and provide unique, roasted coffees to our customers.
All roasts are individual, although we have a mean average of when a certain bean or blend will reach its desired roast, our master roasters check it every step of the way to ensure a consistent product that our customers can trust to produce the same result in the cup time after time.
We buy our coffee directly from the sources from all over the world, who, once harvested, go through process of removing the pulp and outer layers of the coffee cherry leaving the green coffee beans ready for grading and shipping.
Once they arrive at Coffee World, we first spot check the raw coffee for moisture, quality, grade, colour and size. They then enter the roasting process, and during this process the raw product goes through several stages to get to the roasted end product.
The beans will start to colour and turn a yellow colour and as this develops move on to a more orange colour, at this point the sugars start to caramelise and start to let off a beautiful aroma.
Next is the first crack, this is a key stage, an audible noise is heard and a majority of the moisture within the beans has now evaporated, stopping here would leave you with a ‘Light’ or ‘Cinnamon’ roast.
The next stage, development, is where our master roasters thrive. Each roast takes a varied amount of time and to ensure consistency we will be constantly checking the roast against previous roasts to ensure they come out at the right time.
The next key stage is the second crack. This will again be an audible noise from the roasting beans and this actually represents the coffee beginning to lose its core structure. If coffee is roasted much further then second crack it will start to burn and will combust!
From here, the beans are then released from the drum into the cooling tray and gently cooled. All of our roasts are then put through a destoner to ensure no foreign objects are left in the final product which is then bagged and sent out to our customers!