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To achieve consistent results, our Master Roaster relies on Roast Profiles. These mathematical S curves help the roaster pinpoint variables and roasting milestones that help them achieve the results that each batch of coffee deserves

We don't scorch our coffee beans. It's easy to recognise. Dark, burnt patches will appear on flat sections of the coffee bean surface – it's literally been scorched. These beans will taste oily, smoky, and even, more like roasted poultry

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