Red Roast · Our Roasting Process

✦ The Art of Fire

Our Roasting Process

Roasting is where green beans become coffee. It's a delicate dance of time, temperature, and intuition — passed down through generations and perfected with modern precision. Every batch tells a story of fire, patience, and craftsmanship.

The Fire Within

At Red Roast, we believe that great coffee is made, not born. Our roasting process is the bridge between the raw potential of the green bean and the rich, complex flavors you experience in every cup.

We use wood-fired drums — a traditional method that imparts a subtle, smoky warmth and allows for precise control over the roast profile. Each batch is monitored by our master roasters, who have spent decades honing their craft.

From the first crack to the final cooling, every step is intentional. We roast in small batches to ensure consistency and to preserve the unique character of each bean.

🔥

Wood-Fired Drum Roasting

Seasoned firewood · Precision temperature control · Small-batch craft

✦ since 1955

The Roast Journey

From green bean to golden cup — each phase unlocks new layers of flavor.

🟢 Step 1

Green Bean Selection

Only the highest-grade Arabica and Robusta beans pass our rigorous quality inspection before roasting.

🌡️ 20°C

🌡️ Step 2

Pre-Heating

The drum is pre-heated to the optimal temperature, ensuring even heat distribution from the very first second.

🌡️ 180°C – 200°C

💥 Step 3

First Crack

Around 7–10 minutes in, the beans expand and crack, releasing moisture and beginning the caramelization process.

🌡️ 196°C

⚡ Step 4

Development Phase

The critical window where acidity mellows, sugars caramelize, and the bean's full flavor profile emerges.

🌡️ 200°C – 220°C

💨 Step 5

Second Crack

For darker roasts, the second crack signals the development of deeper, more intense flavors and oils.

🌡️ 225°C

❄️ Step 6

Cooling & Resting

Beans are rapidly cooled to lock in flavor, then rested for 12–48 hours to allow gasses to escape.

🌡️ 20°C

The Science of Roast

Every degree matters. Here's how we balance art and science.

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Maillard Reaction

The chemical magic that creates over 800 flavor compounds, transforming green beans into aromatic coffee.

📊

Rate of Rise

We monitor the temperature increase per minute, adjusting airflow and heat to maintain the perfect curve.

⚖️

Weight Loss

Beans lose 15–20% of their weight during roasting — a critical measure of roast development and consistency.

👃

Aroma Profiling

Our roasters rely on experience and sensory analysis to know exactly when a batch has reached perfection.

✦ Quality Assurance

From Roast to Cup

Every batch is cupped and scored by our certified Q-Graders before it reaches you. We evaluate acidity, body, sweetness, balance, and flavor clarity to ensure that every bean meets our gold standard.

We roast to order, so you receive coffee at its peak freshness — within days of roasting, not weeks or months.

100% Cupped & Graded

12–48 Hours Resting Period

5+ Quality Checkpoints

80+ SCAA Score

✦ Every roast tells a story. This is ours. ✦