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Bean to cup journey by Bewley's (the Cafe2U coffee roaster) Part 3

Saturday, July 02, 2016


Green coffee is generally delivered to the our roastery in 60-70kg sacks, although these now often utilise ‘grain-pro’ liners inside as additional protection.
For very large roasteries, bulk commercial coffee can be delivered in 1 tonne ‘big bags’ or even lined containers. At the other end of the scale, particular coffees may come in vacuum packed bags inside boxes for maximum protection.

Roasting allows us to really get the best from our beans.
Our philosophy is to treat each variety of bean differently, working to vary the intensity of the roast to find the sweet spot of optimum flavour and aroma. It might be that a coffee requires a longer roasting to balance the acidity and coax out the complexity, or it might be that the roast is much shorter so as not to mask the delicate floral and fruity notes. Either way, we treat the process like the art it is.
We use two trusty Probat drum roasters, along with our Loring Smart roaster giving us great flexibility across batch size and roast profile, ultimately getting the best from each coffee. The Loring Smart roaster, is actually a particularly clever piece of kit that utilises a single burner for both the convective roasting of the coffee and also for the afterburning. A ‘hybrid’ drum and air roaster with advanced software, it uses much less gas than traditional format drum roasters and is noted for a particularly clean taste.
Key to developing flavour are the Maillard (caramelisation) and browning reactions. A typical roasts will finish above 200⁰ after 10-15mins roasting time.
During roasting the coffee will experience ‘cracks’, the 1st crack being an audible pop as the bean expands due to internal pressure. The 2nd softer crack may not occur at all in lighter/medium roasts.
After roasting the coffee has taken on the familiar brown colour, grown in size and if roasted darker may also exhibit some surface oils.


Espresso is best left to de-gas for a period of at least a week prior to use as the gasses can affect both extraction and flavour.
Typically use within 4 weeks after roasting for best flavour, although use of protective atmospheres – typically inert nitrogen - at time of packing can extend this dramatically (although once opened this protection is lost).
Best storage conditions are:
- Airtight;
- Dry;
- Cool.

Quite a journey, but hey, it’s just coffee……right?

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