Coffee Roasting

There are a number of companies that opt for the high yield roasters (more commonly known as turbo roasters), primarily those that are gearing their production towards high volume but limited blends for the retail market. For instance, Tesco private label is around 1,000 tonnes of turbo roasted coffee each year within a frame work of no more than 20 blends or so.

A turbo roaster is the only option for these guys. In effect this means that to achieve a particular roast colour a traditional roaster may take 14 minutes to “slow roast” whereas the turbo can achieve a similar roast colour in a fraction of the time; say 3 minutes! Great for high volume, but there is a quality issue here. All the major branded coffee shops refuse point blank to use turbo roasting techniques. For them and for us, the art and craft of preparing a blend and slow roasting to allow the sugars and flavours to come to the fore, whilst the coffee bean expands is ultimately what it’s all about. Where is the romance in placing it in a microwave!

Our roaster uses a hybrid roasting machine made by Lilla in Brazil. They are the only roaster to use these machines in the UK. How is it a hybrid? Traditional drum roasters have heated drums that roast the coffee beans as they bounce off the sides whilst they are continually turning to provide an even roast. Moreover than this the Lilla technology allows them to use convex heat which is a constant stream of hot air passing through the drum. This unique method ensures a constant roast colour.

An added benefit is the “profile roasting” technology employed. There is a computer linked to both Lilla roasters. Once a particular blend is roasted for the first time and we are happy with the results, the profile is saved on computer to guarantee an exact replica next time it is roasted, rather than the trial and error that another roaster might employ!

Furthermore the Caffe Society beans have passed through an x-ray machine to identify any foreign body – particularly useful for finding stones that are similar in weight and density to coffee beans. No amount of magnets, sieving or roasting at 250 degrees can eliminate these little beggars. No other roaster in the UK can offer this reassurance.