01
Green coffee selection
Evaluate physical condition, moisture, density and sensory potential before developing a roast approach.
The roastery
Crafted with purpose.
Roasted with precision.
A thoughtful approach to heat, time and development — always in service of the coffee’s natural character.
Our roasting philosophy
Reveal, never overwhelm.
The aim is balance: preserve origin character, develop sweetness and create a profile suited to the intended brew. These principles describe the AFRIBREW roasting approach to be confirmed with the production team.
02
Profile development
Shape heat and development around each coffee’s character, rather than forcing one profile onto every origin.
03
Quality control
Record roast data, assess colour and cup each batch to support consistency and continuous refinement.
04
Freshness
Rest, pack and store coffee carefully so aromatics and flavour are protected through to brewing.
Roast profiles
One coffee. Different possibilities.
Roast level is a tool, not a score. The final profile depends on the green coffee and how it will be brewed.
- Light
- Bright aromatics and clear origin character
- Pour-over, cupping
- Medium
- Balanced acidity, sweetness and body
- Filter or espresso
- Medium-dark
- Rounded acidity and deeper caramelisation
- Espresso, milk drinks
- Dark
- Bold roast character and a heavier finish
- Strong espresso
From roast to cup
Brew for the profile.
Start with fresh, filtered water and a clean brewer.
Weigh coffee and water so every recipe is repeatable.
Adjust grind before changing several variables at once.
Taste, take notes and make one deliberate adjustment.
