This is the part of the process which gives the coffee its real character. Roasting is a fine art – roast it too little and you won’t fully extract the oils that give coffee its unique flavour and aroma, roast it too much and you’ll simply burn away the delicious taste.
Each coffee has its own distinct character and reaches its best at different stages of roasting. To create the distinct flavour of our roasts Rafael must judge the roasting time exactly. Some coffees, like our Breakfast and European blends are medium roasted; others like our French blend are dark and some are very dark like our Espresso blend. Generally, the longer you roast the coffee the darker and stronger it will be.
Because Rafael only roasts to order, we never have coffee sitting for months in stock waiting to be delivered. We do not insist on a minimum order so the coffee that you are buying is always of optimum freshness.
Grinding
After roasting, the beans need to be ground. As with all stages of the coffee process it is important to get this right. If you over grind the coffee the flavoursome oils will evaporate and the coffee will taste bitter and acidic.
If you prefer to buy beans and grind them yourself make sure that you only grind the amount of coffee you need. Once the beans are ground, the oils that give the coffee its flavour are exposed to the air and the coffee will start to lose its rich flavour.
Different methods of brewing your coffee will require different consistencies. Always check that you have the right grind for your coffee maker.
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