First Crack!

As the gas burner on full-blast heats the revolving coffee drum, everyone listens attentively for the sign of a critical stage in coffee roasting: first crack! The green beans first dry, then yellow and then start to brown. Eventually, the internal heat is sufficient to cause the bean to crack open, with a popcorn-like crack! From that point on, the skill of the roaster helps develop the degree of roast: light to dark.

The second week of August has seen us move from Barista training, to training on our new, Indian-made 3kg roaster. Krishna Magar, a well-respected and in-demand young coffee professional, is working with us again to develop our skill on the new machine. After a week of roasting, we are now selling samples to eager customers, hoping to get plenty of customer feedback as we move towards the official re-launch in September.