It’s a dark art, turning coffee beans dark. Taking as much skill as it does science, roasting is perhaps the most critical step in the entire coffee making process. That’s why we take so much care with our roasts, matching them carefully to both the raw beans and to the final coffee drinker.

It means that we take a different approach to Espresso than we do to Filter, but as much care with each. It means that we work closely with roasting experts in this country and around the world, and that we never, ever accept second best.

For this care is the only way we can be certain that the coffee our customers supply, and their customers drink, is of a consistently high standard.

For a better idea of how we do things, why not visit us or sign up to one of our Barista training courses. Please email Phil Mason for further details.