Roasting for Great Flavour

A significant factor influencing flavour in the cup is the roasting method. The roasting process gives green beans taste, aroma and colour, transforming the fats into volatile oils and caramelising the sugars.

Roasting specialty coffee well and consistently requires great skill. Time, temperature and airflow must be regulated to bring out the distinctive character of each single origin. The degree of roast determines the ratio between acidity and bitterness, one of the most influential aspects determining flavour of the blend. The longer the beans are roasted, the darker and oilier they become. The ideal roast, in terms of developing the character and qualities inherent in the bean, differs from coffee to coffee. There is no single degree of roast that is ideal for all coffees.

Allpress coffee is roasted in an Italian manufactured Petroncini roaster. The traditional construction combines hot air roasting in the traditional drum. The hot air method produces an even consistent roast that is free from the taint of any residual smoke, resulting in cleaner, sweeter tasting coffee.