Craft Roasting:
Our Way: Traditional/Modern drum roasting.
Our Services: Contract roasting your own brand, Roasting for the Oomph! Coffee System Franchise.

Hand-crafted coffee takes a great deal of skill, patience, trial and error, and excellence in the quality of equipment chosen to do the work of a genuine artisan roaster.
Our RoastMaster, Carlos, chooses to use specialized equipment that suits his needs to perfect the famous Oomph! Coffee flavour range.
Our roasting equipment has full computerised profile monitoring, and application. We use the profiling system for consistency for our commercial blends, and to give the same result roast after roast. The majority of our roasting is done manually to strict parameters in the true hand-crafted fashion, when roasting for our single origin trials.
We use a Joper roasting plant which we imported direct from Portugal that gives wonderful results, and does not use the typical 'direct to drum' type burner.
" A direct to drum burner can give undesirable 'hot spots' in the drum and give uneven thermal transfer throughout the area where the coffee is roasted" says Carlos. " I prefer the furnace chamber such as the large Italian and German roasting equipment companies use."

This means a furnace blower exerts a thrust of flame into a furnace chamber, which heats the entire length of a double-walled drum in a very consistent manner.
Our roaster also has the world's best burners fitted. These Eclipse burners have been installed to give the results we needed. The double-walled drum retains a chamber of air all around the drum itself inside the second skin, and this is how the heat transfer is actuated so efficiently, consistently, and gently. Yet, with all the power available from the oversize ECLIPSE burners, we have as much acceleration for ramp times aswe need, when we need it.

This Joper was built to our requirements in Portugal by the JOPER team before being imported into Australia by us, and uses the specifications that we need for our coffee. Carlos has a special high speed fan installed for moving hot air through the roaster at any speed he needs, and extra thermal probes and readouts to show exactly where each roast is for consistently excellent results. This is not standard on a roaster but as one of the most highly awarded RoastMasters in Australia, we think he knows what he is doing.
The roasting plant includes a full De-stoning unit to make sure each and every coffee batch is passed through a process that eliminates any impurities such as tiny stones etc that may not have been removed through crop processing.

The roasting of coffee is a dynamic combination of craft and science where raw, green coffee beans are transformed into a caramelized, aromatic state which can be ground, brewed, and enjoyed. The aim of the Roaster is to unlock the potential flavors that lie within the green beans and achieve a delicate, and balanced cup that best showcases the characteristics that make each particular coffee unique.

During the roasting process we respond to a number of factors and react accordingly, drawing from the knowledge of each green coffee and its inherant potential. Each roast is tailored to the individual needs of the coffee or blend that is being roasted, as each coffee is desired for its own specific traits and qualities.

A typical roast takes approximately 16 - 18 mins The temperature begins at 180 to 200 degrees celcius, is then dropped down to around 66 celcius and roasted very gently for 1.5 to 2 mins before being brought back up gradually at different rates during the profile to 221 - 228 celcius. At various points in the profile, speed of thermal transfer is accelerated, or slowed down to give results that we want. Air and bean temps differ, and are calibrated during the roast to give different convective and conductive rates depending on results required. Throughout the process of each roast cycle, we constantly check flame levels, time, and temperature, as well as the color, sound, and aroma of the beans. A few seconds too long can reduce a bright, medium-bodied Ethiopian bean with distinct blackberry flavor notes to a flat tasting coffee without any real life. If the temperature is too low, there will be a cereally aftertaste. If the beans do not get the right amount of time between first and second crack, there may be a sour, or astringent taste. The RoastMaster knows just where each varietal needs to be taken. Some of our blends are 'pre-blended' others are 'post-blended'

A number of chemical reactions occur during this process, during which the beans change from their original pale green to a golden yellow, then orange, and eventually a deep, chocolate brown. At about 203 degrees celcius, and approximately 12 or so minutes into the roast, "first crack" occurs, during which water vapors leaving the bean rupture the cellular structure, causing an audible crack. At this point, or just before, a slowing down process lasting about 3 to 5 minutes brings about “Second crack ”. During the final minute or so of the roast, flavor characters in the coffee are coaxed into the spotlight as the beans are carefully guided towards a delicate balance of acidity, body, and subtleties of flavor. When the coffee reaches this pinnacle of developmental flavour, the beans are released and rapidly air-cooled to halt the process. We take our espresso roasts just into the beginning of 'second crack'. Some of our blends are taken further to bring about other desireable characteristics. Each blend has it's own particular variables, along with the beans in the blend.
Coffee flavour is a very personal thing, and each individual will have particular favourites. We have found over time, and through a large amount of experimentation that we have been able to develope a unique, and very oomphish way of doing coffee. I guess that's why it's so good!

Would you like your own brand of coffee, roasted, packed and labelled by us?
Contact us, and get started today.
Large volumes, small volumes, no problem.

PH 1300 304 534