Category

From Origin To Cup

11/02/2019
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From Origin To Cup – Roasting

At the heart of what we do, we take raw, green coffee beans, and roast them. But what does it mean to take a hessian sack full of beans and transform them into something delicious? There’s something unassuming about a green bean – it doesn’t have the same standout aroma as a roasted one, and to chew on one would be nothing short of disappointing – vegetal and grassy. The magic, of course, is in the roast.  In the simplest possible terms, the roaster is where the green beans are... Read More

03/01/2019
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From Origin To Cup – Processing Coffee

Cherries make a pretty sweet treat – finding the ripest, sweetest fruits in summer, and chewing away at the luscious juicy pulp and skins as we enjoy the sweet, rich flavours, before spitting out the stone at the centre of the fruit.  This stone – or seed – to be precise, might be considered an inconvenience to our enjoyment of those delicious cherries!  With coffee cherries, it’s the exact opposite. In this case, the treasure is the two seeds at the heart of the fruit, the rest of which has... Read More

16/11/2018
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From Origin To Cup – How Coffee Grows

As Rounton Coffee Roasters nears its 5th birthday, we’ve decided that rather than telling you the story of the last five amazing years, it might be much more useful and interesting to run a series of blogs which will tell the bigger story – Coffee – From Origin to Cup. These are blogs that we wanted to write in our infancy, but at that stage, we didn’t feel that we had enough experience to speak with any authority on such topics. These days, we’re still trying to learn as much... Read More