What does roasting mean to me?

The bean transforms in the fire

Raw coffee beans are green, dense, and virtually odorless. Under the influence of heat, a complex chain of chemical reactions is triggered: sugar caramelization, the Maillard reaction, and the breakdown of chlorogenic acids. This entire process unfolds within just 8 to 12 minutes, where every single second matters.

Light roast is a deliberate choice, not an under-roast

We roast strictly in the Scandinavian style: a light roast profile with a drop temperature between 195°C and 205°C. Many people mistake light-roasted coffee for simply being “under-roasted.” In reality, it is a conscious decision to preserve everything the terroir has embedded within the bean.

Dark roasting flattens the distinct characteristics between lots, masking the defects of cheap, commercial-grade coffee. A light roast, on the other hand, exposes its virtues. If the green coffee is exceptional, there is absolutely no reason to hide it behind burnt, roasty notes.

First and second crack

During the roasting cycle, the bean “cracks” twice. The first crack occurs when internal steam pressure ruptures the cell walls. The bean expands in volume and sheds moisture. For our filter profiles, we drop the coffee shortly after the first crack to capture the peak of fruitiness and vibrant acidity.

The second crack begins later, signaling a much deeper degradation of the bean’s structural integrity. This is the territory of traditional espresso and dark roasts—and I have never let the roast progress to the second crack!

Every batch from scratch

We never blindly replicate saved profiles. Every new lot is a fresh dialogue. It begins with a sample roast, followed by cupping, rigorous analysis, and fine-tuning before locking in the final production profile.

We roast in micro-batches—never exceeding 5 kg at a time. It is a slower, more demanding approach, but it gives us total control over every single variable.