I don't have a range of beans at any given time, I usually buy beans from Ethiopia, Colombia, Rwanda, Burundi, Costa Rica, Guatemala and occasionally Kenya and Brazil. The beans I choose are high scoring, tasty beans, and they vary in flavour profile, so when you order, it will be what's going at this time. I'll be drinking the same beans, so I will do my best to choose and roast the most delicious ones I can find.

There are many books written about how to extrapolate the best flavours from a bean, and the consequences of applying heat, be it too much, too little, too quickly, too slowly, and most contentious of all has been the argument over the importance of the "Rate Of Rise" (ROR). This is the rate at which the temperature is changing. You see this depicted in this adjacent roast graph by the orange line. The red line is simply the temperature shown increasing over time, at a steadily decreasing rate. The other grey lines are other sensors measuring the same things. The three horizontal bars at the bottom show the changes of Drum rotation speed, Fan speed and Power (heat) applied. Many roasters don't care about the ROR as it takes a lot of care to produce a ROR curve which shows no or little signs of problems with controlling the roast, in fact very few roasters would ever produce a roast curve to show customers what their beans went through! These same roasters will remind you that "you cannot taste a curve" - which is absolutely true, but from my experience, being mindful of the ROR curve is the best way to reliably get the most out of your beans.

Mostly I will roast to a Medium-Light or Medium level, as it is in this range where you can taste two things I am always looking for in my coffee, a Chocolatey, Caramel richness but with some of the unique fruity subtlety one loses when one roasts darker than Medium. Roasting too light will usually lack the richness, and will be fruity and acidic. Roasting too dark, as commercial roasters do, will result in blasting all this flavour out of the beans in favour of a predictable, consistently generic roasty-flavoured bean. This is NOT what I do as for me it’s a priority to bring out the delicious uniqueness of each bean I use.

I roast in small batches, a max of 1kg at a time, so very often YOUR coffee will also be MY coffee… so you are guaranteed of getting exactly what I want for myself, nothing but the best 😉

To reduce waste and save money, please return the resealable bag and I will deduct 50p off the full price each time we can use the same bag.