Now you know how we source our beans, it Is time to find out how we roast it.Our K+ specialty coffee beans are roasted locally in the UK, by the most environmentally-friendly roasting machine on the market - ‘Loring’. It produces smokeless roasting via a patented design, roasts coffee in an oxygen free environment resulting in a more improved flavour, as well as saving up to 80% on fuel, reducing greenhouse gases in every roast when compared to conventional roasters.

Now you know how we source our beans, it Is time to find out how we roast it.

Our K+ specialty coffee beans are roasted locally in the UK, by the most environmentally-friendly roasting machine on the market - ‘Loring’. It produces smokeless roasting via a patented design, roasts coffee in an oxygen free environment resulting in a more improved flavour, as well as saving up to 80% on fuel, reducing greenhouse gases in every roast when compared to conventional roasters. Read more about ‘Loring’ and Smokeless Coffee Roasting HERE.

 

We have various styles of roasting and developing roast profiles, depends on the characteristics of the beans and what we are looking for in a coffee. Green coffee beans can be roast short and powerful or slow and gentle, and how you roast coffee has a big impact on the final flavour of the coffee, exact specific roasting profiles and methods are important to maintain the consistent high quality of K+ specialty coffee beans.

 

 

To begin a roast, the green coffee beans come off a trolley which has built-in scales and are sucked by vacuum into the hopper of the roaster, and are placed into our coffee roasting machine.

The coffee roaster heats the coffee beans with air, and the beans are moved around inside the roaster consistently by paddles and a stream of very hot air is passed through the coffee. Because the heat is so direct, this allows the roasting technician full control over the heat to make very quick adjustments to the roast.

This is particularly different and very special when compared to a traditional coffee roaster, where a roasting drum is heated by the flames instead heating the beans, our heat is directed straight at the beans.

 

And because beans are not roasted using a heated drum, the result is less burning of the surface of the coffee beans - as we use convection and not conduction. The coffee is roasted thoroughly throughout, and with hardly any 'damage' to the precious specialty grade beans.

Hence our K+ specialty grade coffee beans is cleaner and smoother in taste, and stays fresh much longer compared to traditionally roasted beans.

 

Each coffee blend at K+ are roasted to a very specific recipe, and our coffee blending are done by hand as the green coffee is loaded into the trolley - the built in scales allows accurate weighing of the beans to ensure the blends are always consistent. A super strong magnet in the trolley also filters any foreign objects.

And we are able to track and trace the origins of the coffee all the way back to the farms using a specially developed high-end software.

Cooling off just roasted coffee beans accurately and consistently is crucially important, because during cooling, the coffee is technically still roasting and air cooling method allows the K+ coffee roasting profile to be more consistent.

All our specialty beans are air cool the coffee inside the roaster at the end of the roast, which also ensures that we are not puffing out smoke into the environment.

 

‘Loring’ is currently the most environmentally friendly roasting machine on the market, claiming up to 80% gas savings compared to conventional coffee roasters. It is made completely from stainless steel where possible and is fully computerised. The profile software provided follows a specific curve and profile setting when roasting a batch of coffee, using a technology that is well advanced in the market.

Each coffee is always carefully manually roasted first by high tech sample roasters, and once the profile is set, the Loring coffee roaster will follow the roasting curve so accurately that each coffee is roasted within a second and within 0.1C throughout the roast, that’s right, within a second and within 0.1C, throughout the entire roasting process.

 

Once the coffee is roasted, it goes through the de-stoner for de-stoning process. We do this to remove any foreign objects such as stones to protect the precious specialty coffee beans and equipment.

 

 

Because the roasting of coffee produces lots of CO2, therefore it is important to allow the coffee beans to off-gas prior to dispatching, and the coffee can be enjoyed by our customers the moment it arrives. We will publish a separate article about the importance of Coffee Resting soon, stay stunned!

 

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Coffee Education

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