Coffee roasting - our approach
Roasting speciality coffee beans
At Horsham Coffee Roaster we believe that coffee roasting is not a dark art. It doesn't require membership to a secret society or decades of slaving away behind an old restored 1960's roaster. It's actually a very scientific process and we aim to bring together science with the sensory skills needed to roast coffee to show off the intended flavours. We roast all our coffee on our Joper 3kg and 25kg machines.
Our roasting style is light yet well developed. Under-roasted/underdeveloped coffee is a disaster in our opinion. It doesn't taste great, damages grinder burrs and is very tough for baristas to properly extract. We use advanced roast profile software on both of our roasters to track and monitor our roasts for consistency. To assess development we use a VST refractometer to measure extractions and solubility and to asses roast colour we use a Lighttells CM-100 colour meter. And it goes without saying that we cup coffees every day from the previous day of roasting! We wouldn't dream of sending anything out to a customer that didn't achieve the cupping standard we expect.
If you are interested in this process please have a look at the following web resources to find out more about properly developed light roasts.
A bit here from Cropster and the excellent book by Scott Rao.
A great blog post from Heart Roasters about solubility and their withdrawal of the espresso roast.
We don't roast for filter and for espresso. Rather we test roast new coffees and cup them to select the profile that we believe works best for that particular coffee. It's always going to be a light roast but the brew method is down to the end user. We are always happy to provide advice and recommendations as we appreciate personal preferences do differ.
If you'd like to know more please drop us an email at firstname.lastname@example.org