Roastery Diary

Three weeks on the run with our own roasts and time for a first evaluation.

Reason for starting up our own roastery was triple.

First we wanted to upgrade our coffee's. We thought that a new Giesen roaster with computer on the side, better roasters tasting buds and new roasting techniques should do the trick. And yes, this is already going really well. Still things to improve of course, but a general good level.
Mostly we have been roasting our coffee's a tad lighter than before. More taste is our reward.

2, we wanted control over the greens. In the past we bought some bags and made recommandations to our roasters, but now we have full control over this part we notice considerable improvements. If you compare for example a low budget Brazil Santos Fancy 17/18 with a Brazil Daterra Montecristo Fairtrade...... So no more.

3, the fun. It's a whole lotta fun to do. And anti-stress compared to the hectic Barista life behind the Caffenation bar.

Most disapointing beans so far : Papua New Guinea. Sometimes you see a good bean go to the devil in no time. This Papua is one like that. At once it was all over. Plus it's PSC A/X grade and as a non-roaster - at the time of cupping/buying - I underestimated the importance of a stable screening.
Also the Harar Star performed not to our liking, although a different roasting profile can maybe help us here.

Most liked beans were the Daterra, Ethiopia Sidamo, Mexican Decaf, Kenya Gethumbwini on filter roast (hell of a F press this morning), Honduras San José and the new crop Peru Altomayo.

This week we hope to improve our air control and start roasting larges batches.

Soon we'll open doors for all people interested to have a peep at our pride. Let u know soon.