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Our reputation as a gourmet coffee producer is founded
as much as anything upon the accrued experience, skill and wisdom that is exercised daily by our Roastmaster Marco Giambastiani and his team at our own dedicated roasting facility in Glasgow.
The transformation
from raw coffee beans to the flavour you experience in your cup is a direct result of the care and attention that goes into roasting our coffees
- a combination of
traditional techniques and
the most up-to-date
technologies.
Skill of the roaster
Successful coffee roasting is a finely-judged
process calling for exceptional skill and expertise from the roaster, as it is the roasting process that develops and augments the taste properties inherent in the raw coffee bean. The skilled roaster will optimise for
sweetness and aroma, while balancing the bitterness and acidity also present in the beans.
Origins & flavour of our coffee
beans
Although the flavour and
aroma of a coffee bean is to
some degree determined by
its geographical origins –
factors such as
climate, type of soil, and
the elevation at which it is
grown all have a bearing on
the ‘origin flavour’ of a
bean – it is during the
process of roasting that the coffee’s potential is fully realised.
Beginning with only the finest Arabica beans – the superior quality bean favoured exclusively by specialist coffee roasters,
rather than the less refined Robusta bean used in many commercial coffees – our carefully calibrated roast profiles will determine the specific flavours that characterise our espresso and filter coffees.
Coffee beans are generally shipped from their point of origin in their raw green state, when they are quite robust and stable. After roasting, the bean becomes susceptible to degradation so must be speedily packed and sealed to preserve its freshness, aroma and flavour.
Coffee roasting
The roasting process alters the chemical composition of the bean in a series of complex stages. Roasting takes place in a heated drum that gently tumbles the beans at temperatures between 205-230C for very specific periods of time.
As the beans begin to darken their colour becomes a key indicator to the experienced eye of the roaster. The longer the bean is roasted the darker brown it becomes. Lighter colour roasts exhibit more of their origin
flavour, while darker roasts will develop characteristics that appear uniquely within the roasting process.
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