Roasting Works

Roasting is what we do best. Every day we hone our roasting skills in our coffee laboratory which has everything for assessing the quality of green and roasted coffee.

There is a concept of "sensory roasting" where Roast Master examines beans with all the senses - by observing, smelling, hearing, touching, tasting. Sensory Roasting allows better quality control during the roasting process, because even the most high-tech tools cannot guarantee the same results as the human touch. We designed and built our Roasting Facility by focusing on "one coffee bean" concept. Coffee requires constant attention and very careful handling at all stages of roasting - from loading the beans into the roaster, all the way to placing the packages inside the boxes.

Green Coffee Storage

Environmental factors can dramatically impact the quality of green coffee, which like sponge absorbs everything around it, thus affecting the taste in the cup. Two different lots of green coffee, being stored next to each other, can take-over from each other the aromatics and taste characteristics. For us it is essential to preserve the initial characteristics of each origin/variety before roasting. Thus we section all lots per their origin and processing methods, and store them separately. Special microclimate is maintained in the warehouse, and three times a day we measure and record temperature & humidity. These parameters affect the state of green coffee and we need to consider them when roasting the coffee.


Roasting is a complex, painstaking work. Details are crucial. Therefore we trusted PROBAT company with the design of our equipment, as they are world leaders in the craft of creating machinery for roasting works. We roast coffee for just in time delivery. Thus we have two roasting machines of different capacities that allow us to have volume flexibility. Profile and sensory roasting are two very important factors for us. Roast Master develops individual roasting temperatures for every single green coffee variety, taking into account all the information about the green bean - which variety it is, where it was grown, when it was harvested, how it was processed, how long it was stored for etc. This is profile roasting which allows to bring the best out of a coffee bean. Every single batch is evaluated using the human touch. The Roast Master listens, observes, smells and tastes the behavior of the coffee roasted. This is called sensory roasting, and allows for better control of the process.


We start the creation of our blends already at the farms, where we source our coffee. To understand the full flavor potential of the green bean, the Roast Master must have a very deep knowledge of its properties, behavior, and of course the desirable taste in the final cup. The Roast Master carefully designs a roasting profile for every single green coffee variety, determines the proportions of the blend in order to achieve a certain desirable taste. Every single variety is roasted individually and only then blended.


A roasted bean is extremely fragile. It is very important to pack it fresh and whole, without breakage. Broken beans in a cup are like broken flowers, they lose their aroma, flavor fades, spoiling the whole bouquet. Therefore our first task in packaging is to carefully deliver beans from the roaster to the packaging machine. A special disk conveyor, which imitates coffee being taken by hands, softly delivers the fragile beans to the packaging line. Our second task is to best preserve the juicy flavor and aroma of the freshly roasted coffee. We use a three layered oxygen proof packaging material with valve and nitrogen flush, which pushes out initial oxygen from the pack.


When the last box from the batch comes off the assembly line, we want to make sure that roasting, packaging and taste are up to our standards of quality. We want to know how the flavor of our roasted and green coffee changes due to factors of time, seasons, humidity, temperature etc. We observe the behavior in our lab. We roast small batches of green coffee, or take samples from already existing batches and we evaluate the characteristics. Cupping allows us to have full knowledge about the taste that we have at the moment, what influences it and what to do about it. It shows us where to move from here - as the taste in the cup is the most important!