Freshly roasted coffee

This is how we roast

Coffee roasting is a century old tradition that requires a lot of skill and experience, in order to change the physical and chemical properties of green beans into aromatic and tasteful roasted coffee. During the roasting process, the beans undergo a complex chemical process as the acids are broken down and various sugar chains and proteins are reconnected. The beans lose roughly 28% of their weight, but grow almost double their original size as carbon dioxide and other compounds are released. It is the roasters job to collect data on each coffee such as the varietal, screen size, density, moisture content, processing, origin and the altitude that the beans were grown. Using this data analysis they are then able to determine how much energy they need to apply at various stages of the roast.  

Before roasting:

Before roasting coffees, information about the raw coffee is collected and analyzed. Information concerning the variety of the beans, the origin of the coffee, the cultivation height as well as the bean size, density and moisture content is gathered. This information helps the roaster to determine how much energy is needed at different stages of the roasting process eg airflow, development time and bean temperature among others.  In order to develop the best roasting profile for each individual coffee, the roaster roasts several batches with small differences in temperature and time and then cups the different coffees. This allows them to make slight changes to their roast profile to bring out the full flavour potential of the beans.

Our roasting process:

We currently roast on our Probat P12 in 8 kg batches (green coffee). We have found that roasts between 9-12 minutes have given the best results and that coffees shorter than this tend to be too sharp. On the other hand, coffees longer than 12 minutes can be a bit a flat.

Espresso and medium roast

At Tres our approach to roasting filter(medium) and espresso coffee is fairly similar. However we will tend to increase development time and heat on espresso roasts over filter roasts. This increases the body in the coffee, lowers the acidity and makes the beans more soluble so that they are easier to work with on our espresso machines.  

Our goal when roasting is to let the natural characteristics of the bean shine through. There should be no heavy roasty notes and no grassy notes that are found in over and under roasted coffees. Even on our espresso roasts, the coffee's origin will still clearly be displayed.

Discover our freshly roasted single origin coffees.