Coffee roasting is equal parts science and craft. The science gives you consistency. The craft gives you character. We use both.
What happens inside the drum
Green coffee goes in at around 200°C. For the first few minutes, it absorbs heat — this is the drying phase, where the moisture in the bean evaporates. Then the Maillard reaction begins: the same process that browns bread and caramelises onions. The bean changes colour, from green to yellow to brown.
Then comes first crack — an audible pop as the bean expands and gases escape. This is the point where most of the flavour decisions are made. How long after first crack we pull the roast determines whether the coffee is light, medium, or dark.
What we track
Every roast is logged using heat probe software. We track:
- Rate of rise — how fast the bean temperature is climbing at any given point
- Dry end — when the drying phase completes
- Maillard start — when browning begins
- First crack — the exact moment and temperature
- Development time ratio — the proportion of total roast time spent after first crack
This data means we can replicate a good roast precisely. It also means we can see immediately when something is going wrong.
Why the data isn't everything
The numbers give us a framework. But green coffee changes between harvests. Humidity affects roast behaviour. A lot that roasted perfectly last season might need adjustment this season.
That's where instinct comes in — listening to the crack, watching the colour, smelling the exhaust. The same pair of hands on every roast. That's what small-batch means in practice.
We roast to order. Your coffee ships the same week it's roasted. Read more about our process →