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Roasting coffee is what gets us out of bed in the morning and puts a big smile on our face during the day. It’s something we’ve been doing for a long time, but every day we learn something new. Each of the three of us has experienced the sights, sounds and simplicity of the Ethiopian coffee ceremony, with the green coffee roasted in a heavy pan over an open fire, and it’s something we keep in mind when we roast our own specialty coffees: this is a craft, but it doesn’t need to be complicated to get the very best results.
We roast each small batch of coffee in a gas-fired, 1950’s German drum roaster – a Probat UG22. It’s experienced more coffee adventures than us and for that we’re grateful. We use Cropster software to control the profiles of each batch we roast, both for consistency and to discover the very best aromas and flavours from each coffee.
(The pictures show the sorry state our roaster was discovered in and how it was lovingly refurbished)