Our Roasting Style

JOURNAL

When a cup of coffee is truly special, truly different, it is a reflection of its terrior and provenance, its identity. The unique flavours created by its cultivars, how it was grown, the processing, and the drying create its identity. The countless small variables that go into creating great coffee is its terrior. The provenance is the chain of people who each help keep alive the terrior through considered quality driven decisions. We roast to preserve and highlight a coffees terrior and respect the great effort of those in its provenance.

This all means we roast medium-light, attempting to never cover up the coffees identity with flavours from the roaster. We create unique roast profiles, which is the application of heat over time that captures this approach designed to work with each individual coffee. We roast with that pursuit at our core and we balance it with the consideration of not just how the coffee is brewed but how it is enjoyed, either black or with milk.

Blend Style

Our blends are most often brewed as espresso and then milk is added to make flat whites, lattes or cappuccinos. This means we source coffees best suited to complimenting milk and we roast it to highlight their inherent body and intensity so the coffee can stand out and retain its identity in milk. This means we recommend our blends are only brewed using espresso machines as they will further highlight body and intensity by having a low ratio of water to coffee. The blends are also best enjoyed with milk.

Single Origin Style

For our single origins, we believe that in every coffee there is a unique roast profile that best captures its identity no matter the way it is brewed, espresso or filter. For every coffee, we create a unique roast profile that accentuates the coffee’s unique flavour identity. We craft these profiles to ensure as much flavour clarity in the cup through developing the coffee as evenly as possible. We aim to find the place in every coffee where the roasting reveals the highest intensity of sweetness and flavour vibrancy as espresso and filter. This is called omni-roasting.

A roasters style is a reflection of their values and we value above all else respecting where the coffee comes from and who is going to drink it. It is an experience-driven approach, where the experience of the coffee during its production is matched with the experience of the end consumer.

By the Kiss the Hippo Team