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.

Traditionally, roasters have used drum roasters which combine conductive and convective heat to roast the beans. Modern roasting technology has moved towards the exclusive use of convective heat in fluidised bed systems, known as hot air roasting.

In our ongoing quest for roasting perfection and with an open mind to innovation we adopted the new technology of hot air roasting several years ago and remain one of the few New Zealand roasters to use this method.

Fluidised hot air roasters suspend the beans in a stream of hot air, which means that temperature can be controlled with great precision. The beans roast more evenly with no risk of scorching or tainting from residual smoke. Roasting this way consistently produces cleaner, sweeter tasting coffee.

This method truly preserves the unique flavour of the beans we have carefully selected and delivers a superior taste.

In 2011, taking our quest for roasting perfection to the next level, we commissioned our first A.R.T roaster for Allpress Dunedin Roastery. This came about, when a few years earlier, Mike asked the implicit question again "how can we do this better?" The result is Air Roasting Technologies (A.R.T), the creation of technical engineer Mike Scobie and Allpress working closely to develop this precision profile roaster, elevating our degree of temperature control and setting a new benchmark for all our Roasteries.