Each coffee is roasted differently, sometimes drastically. The length of the roast, management of heat and control over the air flow will each contribute to the taste of the final product.
There are 2 different types of energy that are important to know when roasting ; Convection and Conduction.
Conduction is the transfer of heat between substances that are in direct contact with each other, for example the heat of the metal inside the roaster drum.
Convection happens in gases, in this case air. When the hot air passes through the roaster drum it creates a flow of low pressure similar to a fan oven.
Too much Conduction heat will scorch the beans, giving a black burnt layer, too much Convection heat will bake the beans giving a flat taste with no depth.
Unlike some roasters who describe their coffee as a “Dark Roast” or “City Roast” we believe that each coffee has a perfect roast level, not over or under roasted, not rushed or guessed, but truly developed to a point that all the characteristics are present.
Our mission is to provide beautifully roasted coffee, fresh.
Best enjoyed freshly ground, but if you don’t have a grinder yet ;) we grind the beans specifically to the brew method you're using.
Every coffee has a specific harvest period during the year for example,
Harvest: October - January
Arrival: March - May
If you have any questions, queries or complaints please feel free to email: Info@kobeancoffee.com