Inside the coffee roastery

A coffee roastery is at the heart of our delicate, smooth and simply irresistible coffee blends. Our specially hand-picked and carefully sourced beans are sent around the world to the roastery where coffee beans are roasted before being crushed down to make coffee.

Coffee roasters have to source the coffee through warehouse and catalogue sales or through direct trade, which is the most popular way to find the best coffee. Coffee roasting is an art that requires a high degree of knowledge and experience to produce level roast profiles. Coffee must be closely monitored during the roasting process and scientific principles of heat transfer, thermodynamics and coffee chemistry must be applied to ensure the highest standard of quality and flavour come through in the final product — the roasted bean.

Coffee roasting was not left behind in the industrial revolution. Many early industrial roasters used large cylinders placed over a heat source. Until the introduction of gas supplies throughout urban centres, wood or coal would be used. This resulted in coffee having a smoky flavour, so when natural gas became available, it’s no surprise that it quickly became the roaster’s preferred heat source.

Fluid-Bed Roasters
Drum roasters based on 19th century ideas are still the roaster design choice today. However, in the 1970’s, fluid-bed or hot-air roasters entered the coffee bean roasting scene. The fluid-bed roaster forces air through a screen under the coffee beans with enough strength to lift the beans. Heat is then transferred to the beans as they tumble around. Roasters have largely dismissed fluid-bed roasters, as they do not provide the same quality of roast.