We roast to several different profiles to achieve not just the best within each bean, but also to suit different preferences.
As coffee is roasted, it undergoes several transformations. Each of these transformations changes the flavours of the bean. In each roast, we are looking for three qualities
1. Clean Cup
- We want the flavours of the cup to shine through, and not become muddied.
While there is a move towards acidic coffees, we prefer a cup that is limited
Our light roasts are tea like -- they emphasize
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