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beans look a little like split dried peas. They'd probably taste the same if you tried to make a drink with them.

Roasting is the key to bringing out the bean's flavour. Depending on the bean, its origin and the effect you want to achieve, roasting typically takes place between 190 and 220°C - for 10-18 minutes.

So what makes coffee smell and taste good? The answer is 'aroma volatiles'. These complex organic compounds are formed during roasting. By controlling temperature, time and roasting gradients, we dictate which molecules are formed within each coffee. For us it's not just an intuitive artisan kind of thing, it's also a science.

If it doesn't make the grade, it doesn't make it past the gates.

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Tel: 0800 COFFEE (263333) Email: enquiries@matthewalgie.com
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