Freshly Roasted Coffee

When you order our in-house roasted beans we roast them to your specifications to ensure you can enjoy the freshest cup possible.

Freshly roasted beans allow you to fully appreciate the individual characteristics of each bean or blend. Once coffee has been roasted the flavours gradually degrade until you can no longer taste what makes each one unique and your coffee can become flat, bland and stale tasting.


Coffee beans are stored green, a state in which they can be kept without loss of quality or taste for long periods of time. Roasting is what brings out the aromas and flavours we know and love.

A green bean if soft and spongy and smells grassy or earth (sometimes a little nutty too). Roasting causes chemical changes to take place as beans are rapidly brought to very high temperatures, and then cooled rapidly to stop the roasting process.

Once the beans are roasted they smell like coffee and weigh less as the moisture has been roasted out. Many assume that the strong, rich flavour of darker roasts indicates a higher level of caffeine, but really light roasts have a slightly higher caffeine concentration.

Light Roast

Light brown in colour, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.

Medium Roast

Medium brown in colour with a stronger flavour and a non-oily surface. This roast is suitable for most coffee varieties.

Medium-dark Roasts

Rich, dark colour, these roasts can have some oil on the surface and have a slight bittersweet aftertaste.

Dark Roasts

These roasts produce shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the lower the acidity.

  • The taste of your coffee is affected by how quickly water can extract flavour from your grounds and by the duration of the brewing process.

  • Finer grinds have more surface area whereas larger grinds have less.

  • Finer grinds are suitable for quicker brewing methods. More surface area means the water flows through the grounds more slowly which means more sustained contact with the grounds; and extraction happens more quickly.

  • Over-extraction occurs when you use a grind that is too fine for the brewing method and will result in a bitter tasting coffee.

  • Coarse grinds are suitable for longer brewing methods. The water is allowed to flow more freely, and flavour isn’t extracted as quickly.

  • Coarse grinds are suitable for longer brewing methods. The water is allowed to flow more freely, and flavour isn’t extracted as quickly.

  • What is degassing?

    Freshly roasted coffee releases gasses, namely CO2, which can affect the brewing process. If the coffee beans haven’t degassed adequately and retain too much carbon dioxide, the gas will escape in small bubbles during the brewing process and your coffee’s flavour will suffer.

    The degassing period starts from the day the beans were roasted which will be stamped on the front of the coffee bag. Due to the one-way valve on our coffee bags, it is best to just leave the bag sealed until it’s ready to brew!

  • Recommended wait times

    French Press - 2 Days

    Pour Over/Drip - 2-7 Days

    Aeropress - 2-7 Days

    Espresso - 7-11 Days

    Cold Brew - 10-14 Days