The system incorporates mechanical green coffee cleaning and then loading into silos with virtually no manual labour, ensuring the health and safety of our roasting staff. Then the green coffee is transported into the roaster as a single origin, as we prefer to “post-blend” so we can create unique profiles for each individual coffee to bring out their true potential, then blend them afterwards. After being transported into the next set of silos, the roasted coffee is given a few days of rest which allows the gasses that evolve during the roasting process to escape.
Our roasting facility combines state of the art equipment with our traditional hands on roasting and blending techniques. We have a long standing relationship with Brambati in Italy, who we have worked with to create our fully customized plant which enables us to have complete control over the process, ensuring the quality and consistency that we are known for. Just this year we have added a brand new 240kg roasting machine with intelligent profiling software that is allowing us to be even more efficient, and conserve energy which is very important to us. The previous 120kg machine is still in operation for when smaller batches are required, and our little 5kg customised S.T.A machine for specialty coffee micro roasting is now located at a café called Hawthorn Common.