Craig monitors a roast
Craig and Richard ... a proud roast on A.R.T
Roasting for Great Flavour
A significant factor influencing flavour in the cup is the roasting method. The roasting process gives green beans taste, aroma and colour, transforming the fats into volatile oils and caramelising the sugars.
In our ongoing quest for roasting perfection we changed from traditional drum roasting, which combines conductive and convective heat, to the newer technology of hot air roasting. This method uses only convective heat in a fluidised bed system where the beans are suspended in a stream of hot air, allowing temperature to be controlled with greater precision. The beans roast more evenly with no risk of scorching or tainting from residual smoke and roasting this way consistently produces cleaner, sweeter tasting coffee.
We made the change to hot air several years ago and Allpress still remain one of the few New Zealand roasters to use this method, truly preserving the unique flavour of the beans we have carefully selected.
A Roaster built by a Roaster
In 2011, we took our aspiration for roasting perfection to the next level and commissioned our first A.R.T roaster for Allpress Dunedin Roastery. A few years before this, Mike had again questioned - "how can we this do this better?" Air Roasting Technologies (A.R.T) is the result and the creation of technical engineer Mike Scobie and Allpress working together to design and build this precision profile roaster. It elevates our degree of temperature control and sets a new benchmark for all our Roasteries.