State-of-the-art Roasting Technology

All our coffees are roasted in our own patented convection coffee roaster, we call it PureRoast our coffees are roasted on a bed of hot air in small batches, each batch of coffee roasted is carefully handled and monitored by computers, the PureRoast system makes continuous adjustments to the airflow and heat to maximize flavour development in the beans,

We roast every batch to order this guarantees our customers enjoy the absolute peak of freshness

Convection Air Roasting Efficient chaff separation Precise time and temperature Precise cooling process Quality

	Traditional Solid Drum Roasting		Patented Air Roast Convection Roasting
	Scorching drum temperatures (800+ F), contributing to blistering and tipping Burring chaff releases smoke, contaminants. Brunt taste from over roasted surface, burning chaff. In lighter roasts, inside can be under roasted, contributing a sour or grassy taste. Water content can be released too early by high temps, reducing carmelization. Consistency depends upon operator; often varies form roast to roast.		Only moderate temperatures (450 – 550 F) required. Beans roasted gently by hot air. Chaff and small particles are blown away by air stream; not present later to affect taste. Narrow roast profiles attained (inside and outside of bean roasted to same degree). No bitter or sour tastes. Water released slowly for optimum carmelization. Consistency delivered by computerized roastmaster; same roast profile every time.