Our Roasting & Blending

The Perfect Roast

You can’t rush perfection. It’s a delicate craft, requiring time and skill to coax the flavour from every bean. It’s why we roast and blend our beans in our own Roastery in Dublin using only the latest technologies allied to our time honoured expertise. Down through the years, our Master Roasters have passed on their secrets to the next generation so that every cup has the same smooth, full bodied taste and aroma we are famous for.

The Perfect Blend

Years of tasting, sourcing and harvesting only the finest harvests ensure consistency of our beans. This is only our starting point.
From here, we select complementary beans to blend and roast and package in an air tight vacuum to seal in the freshness.

The longer the roast and the higher the temperature the darker the coffee beans become. Coffee is bitter when the beans have been roasted too darkly, which over-extracts and burns the natural sugars. On the other hand coffee lacks character and body when the beans have been roasted too lightly.

Our Master Roaster uses the most modern equipment to roast each variety of bean to its optimum roast profile, coaxing the flavours from every bean to create the smooth full-bodied coffees we are famous for.

For our espresso we slow-roast for 18 to 20 minutes to extract and enhance the natural sweetness and body of the coffee beans before blending.

For filter coffee, we blend our coffee beans first and then roast them for 6-8 minutes at much higher temperatures, to lock in the natural acidity required for great filter coffee.

After roasting the coffee beans release natural gases. Accordingly, when we pack the coffee we put a valve in the pack to release the gases, but allow no air to come in. This technology protects the essential flavours and aromas of the beans and is much gentler than vacuum packing, which strips away essential aromas.