We tailor our roasting methods to each type of bean, adjusting the time, temperature and airflow to ensure the perfect balance of flavour and aroma. Our roastery uses both traditional and innovative methods, from slow roasting to bring out the complex flavour notes to fast roasting for a bright and vibrant taste. But the roasting doesn't stop there - we also ensure that every step, from grinding to packaging, is carried out with freshness in mind so that.

Our cupping sessions are both scientific and sensory. We start by grinding the beans and pouring hot water over them to bring out the natural aromas. After letting the coffee soak, we 'break the crust' and sip it to get the flavour profile across the palate. This method ensures that we capture the true essence of the coffee, discovering even the subtlest notes. By carefully tasting each roast, we can ensure that only the best coffee goes into your cup. Whether it's floral, fruity or chocolaty, tasting the coffee helps us to refine each flavour so that every Roof Roast batch reflects the highest standards of freshness and quality. This description highlights the importance of cupping in ensuring consistency and quality of flavour, and provides information about the meticulous tasting process at Roof Roast.