Episode Four : Behind the Roasting Process
The Heart of After Hours Coffee
Welcome to Episode 4 of After Hours Coffee Stories: Specialty Coffee Journeys and Insights. In this post, we’re pulling back the curtain and showing you the magic that happens behind the roastery doors at After Hours Coffee. Roasting coffee is an art and a science, a delicate process that requires precision, patience, and a deep love for the craft.
As a small-batch roastery, we take great pride in every batch of coffee we roast. Whether you’re a coffee enthusiast or new to the world of specialty coffee, this episode will give you a deeper understanding of what goes into each cup of After Hours Coffee.
The Coffee Roasting Process: From Green Beans to Perfection
Sourcing the Best Beans
The first step in crafting the perfect cup starts long before we even fire up the roaster. At After Hours Coffee, we source our green beans directly from reputable farms with a focus on sustainability and quality. We believe that exceptional coffee begins with exceptional beans, so we are selective about where we get our beans from and how they are grown.
Whether it’s the fruity complexity of Ethiopian coffee or the rich chocolate notes of Colombian beans, our goal is always to bring out the best in each batch. We prioritise direct trade with farmers who share our values of quality, sustainability, and fair practices.
Roasting Process: Crafting Each Batch with Care
Roasting is where the magic really happens. At After Hours Coffee, we take a hands-on approach to roasting, using small-batch roasting to ensure that each batch is handled with care. Unlike mass production, this method allows us to focus on the specific flavour profile of each coffee.
Our roasting process involves several key stages:
- The Drying Stage: The beans begin to lose moisture, which prepares them for the next stages.
- Maillard Reaction: The beans start to change color and develop their first aromas as they approach the desired flavour profile.
- First Crack: As the beans expand, you can hear the first crack—a key moment in the roasting process.
- Development: The beans are carefully roasted to bring out the unique flavours, whether it’s floral, fruity, nutty, or rich chocolate notes.
The key to great roasting is patience. We carefully monitor the temperature and the roast’s progression to ensure the coffee reaches its peak flavour potential.
The Art of Coffee Profiling: Understanding Each Bean
Roasting coffee is an art, but so is coffee profiling. Every coffee variety has its own unique flavour profile, and our goal is to bring that profile to life with precision and care.
We use cupping (a method of tasting coffee) to evaluate the beans after roasting. During cupping, we evaluate the following characteristics:
- Aroma: The initial smell of the coffee, which sets the stage for the flavours to come.
- Acidity: The brightness or liveliness of the coffee, often fruity or floral.
- Body: The thickness or mouthfeel of the coffee, ranging from light to full-bodied.
- Flavour Notes: The specific flavours that develop in the cup—like chocolate, berry, or citrus.
By paying attention to these characteristics, we can refine each batch to ensure it meets our high standards. Whether we're working with a washed or natural process, the goal is always to enhance the natural flavours of the coffee.
Time and Temperature: The Roasting Dance
The balance of time and temperature is critical to our roasting process. A light roast will highlight the delicate fruity and floral notes of a coffee, while a dark roast brings out bold, rich flavours like chocolate and caramel.
Our approach to roasting is designed to extract the best flavours at every level of roast. A slow and steady roast ensures that we preserve the integrity of the beans while bringing out the rich flavours in every cup.
By using a combination of time, temperature, and airflow, we craft a roast that is both consistent and flavourful, ensuring you get the best from your coffee, every time.
Featured Coffees: Our Roasts in Action
Here are a few of the coffees that have recently come out of our roastery:
- Colombia - El Paraiso - Koji Thermal Shock: A light-bodied coffee with jasmine, concord grape, mandarin, and fresh peach, offering a bright and clean cup with balanced acidity and sweetness.. This coffee is perfect for filter brewing.
- Ethiopia - Koke G1 - Natural: Perfect for those seeking fruity, complex coffee with sweet and citrus notes.
- Honduras - La Hachazon - Anaerobic Honey: With tasting notes of honeydew, apricot, and strawberry green tea, this coffee delivers a delightful balance of fruity sweetness and floral complexity.
Why Small-Batch Roasting Matters
One of the main reasons we choose small-batch roasting at After Hours Coffee is the control it gives us over each batch. In a larger-scale operation, you often lose the ability to adjust for subtle changes in flavour, but with small batches, we can ensure every detail is dialled in perfectly.
Our roast-to-order model means we only roast when you place an order, ensuring that you receive the freshest coffee possible. It’s a process that takes time, but we believe it’s worth the wait to get the perfect cup.
Crafting Perfection, One Batch at a Time
At After Hours Coffee, roasting is a passion, not just a job. Every batch of coffee that leaves our roastery is a result of careful attention, precision, and a deep love for the craft. We’re committed to bringing out the best in every bean, and we’re proud to share that with you.
Thank you for joining us on this behind-the-scenes journey through our roastery. If you’re ready to taste the results of our hard work, explore our collection of freshly roasted coffee and experience the After Hours Coffee difference.