How We Profile a Roast

Every new coffee starts on the sample roaster. We run three profiles on the same green bean — one faster, one slower, one in between — and cup all three blind the next morning.

The winner is rarely the one we expected. Development time matters more than colour, and the coffee that tastes best on the bench is not always the one that survives a week in the bag.

Once we settle on a profile we lock the curve into the drum roaster and log every batch. If a batch drifts more than fifteen seconds from the reference, it goes to staff coffee.