Roasting is such a simple thing really. The beauty is in the nuance. Our job as roasters is to be transparent. It’s our responsibility to showcase all the hard work already invested in the coffee before it arrives at our roastery. It’s like calligraphy or the art of a good weld. If you want to roast good coffee, roast a lot of it. Your skill is like the roast: each minute or experience is forever tied to the minute or experience before and after it. Without the total view, it’s irrelevant.
We take raw, green coffee and ease it into the final state as a bean. Without the hard work of so many leading up to this point, our job would be useless. Roasting is one of the most integral parts in the chain of events when crafting a good cup of coffee. We don’t like to impart a fingerprint or a roast signature on the coffee. Instead we prefer to highlight what makes that particular varietal or farm exciting. We prefer the steady and gentle profile we achieve with German made Probat roasters. We’re here to bring out the best aspects of the coffee, and if we do our job correctly no one should even be thinking about the roast when they drink it.