Coffee has been roasted using wood for hundreds of years. Current coffee industry standards use petroleum products as the heat source for roasting. This is no doubt more convenient, however the cost to our environment is heavy. Gas is now the most common fuel used. Roasting with wood is now unique.
Gas results in a wet heat that imparts a flavour that can be tasted. Wood creates a natural dry heat, enhancing the flavours within the beans. The result is a less acidic, smoother, mellow taste, yielding more crema, with a deep, earthy flavour. We use well aged Australian Redgum. Our custom modified, traditional, old world cast iron Turkish drum roaster has been fitted with a combustion wood stove based on the ‘rocket stove’ design. The wood is burned hard and fast, creating just the right heat required using only a small amount of wood, with an innovative bypass design allowing highly accurate temperature control of the roast. We are able to achieve a consistent roast, and have the flexibility to roast according to taste. Our roast times are comparable to modern gas roasters, between 14-18mins per 8kg roast. We are able to roast with the same degree of control as that provided by a gas roaster.
Wood roasting is an artisian tradition. It requires skill. Our tools are the innovative design of the roaster itself, the choice of wood to impart the subtle flavour to the beans, and the old-fashion use of sight, sound and smell. It’s very much the human involvement in the process rather than technology that makes for a good roast. Food tastes better with wood and so does coffee.