Roasting and Blending

Roasting and blending the coffee beans is what we here at Coffex specialise in; sourcing the finest green beans from around the world, combining and then roasting them to produce consistently balanced coffees.

The process of blending green beans from different sources is part art, part science. Not only does the species of the coffee affect the quality and individual characteristics of the green beans, but; seed stock, plantation location, soil composition, altitude, weather conditions, fertilization, cultivation, harvesting, and processing methods all have a dramatic influence on the finished product also. For example Mocha beans, which originate from Arabia are famed for their unique acid character and heavy body, while unwashed Rio coffee is known for its acrid flavour. With more than 100 coffee-growing regions in the world, each producing beans with distinctive characteristics, we believe proper blending is essential to the balance of flavours necessary to create superior coffee. A single coffee bean will generally not possess the complexity necessary for great espresso. Our experienced roaster, with his knowledge of each bean, artfully combines them to create the desired blend of flavours. The roaster's blending knowledge is a closely guarded secret; even Coffex employees operate on a 'need-to-know' basis. Despite the advantages of blending coffees, Coffex produces some single source coffees, such as the Jamaican Blue Mountain, for those connoisseurs who enjoy the uniqueness of flavour a single varietal gives; in the same way that wine buffs seek out rare bottles.

After blending the next stage is the roasting of the beans; it is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavour and aroma. At Coffex we use a drum roasting process heated by a hot air current; the rotation of the drum ensures that the beans are evenly roasted and the hot air heating method stops beans from burning on the drum, as with direct heating methods. The beans are roasted at a temperature of 200-2200C depending on the roast. Our roasting equipment allows us to set a roasting profile for each blend, which precisely controls the temperature of the beans over the roasting time, achieving consistent roasts. When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking. Argument still exists among roasters as to which should occur first, the roasting or the blending. Generally, roasting each varietal separately to maximize its flavour characteristics, and then blending, will produce the best result. At Coffex our roasting plant allows us the option of post or pre-blending the varietals and both methods are employed for different blends.

A lightly roasted bean may range in colour from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than darker roasts do. Darker roasts, in contrast, have a fuller flavour approaching a bittersweet tang. The amount of oil that is drawn to the surface of the bean increases in proportion to the length of roasting time. As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in colour from a medium chocolate brown with a satin-like lustre, to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavour of the bean. Extreme dark roasts will tend to have a smoky flavour, and are better suited for brewed coffee rather than espresso.

Below are some of our more popular products, with brief descriptions:

Classico Blend
A rich blend of 5 Central American Arabica beans, smooth flavour and low in acidity; to be enjoyed anytime of the day for it's individual taste.

Super Bar Blend
Full bodied coffee medium to strong in taste, blended from 6 Central & South American beans. Very smooth; ideal for espresso use.

House Blend
Blended from Central American beans, full body, rich in taste

Supremo
Full flavoured yet rich Italian blend for after dinner.

Espresso Blend
For those who enjoy very heavy body. Smooth and rich taste.

Gourmet Blend
Blend of South American coffees rich and smooth in taste.

Hawaiian Blend
Especially imported from Mauka. Delicately aromatic and light bodied. Suitable for plunger or filter use.

Jamaican Blend
Pure varietal coffee and extremely rare and sought after. Medium strength and full flavoured.

Certificate Jamaica Blue Mountain
Individually selected beans, very aromatic.

Costa rican
Full flavour, aromatic coffee.

Columbian Blend
Large bean, rich full balanced flavour with good aroma. Sweet & smooth to the taste.

American Blend
Perfectly balanced with richness, full flavour, low acidity.

Kenya
Unique in richness with medium acidity. Lightly roasted.

Royal Vienna
Full flavour blended coffee rich in taste.

New Guinea
Medium strength body and acidity, from the highlands of New Guinea.

Santos
Very soft and gentle on the palate.

Australian Coffee
Medium to mild taste, ideal for breakfast.

Famiglia Blend
Full body very strong in taste.

Turkish Dark
Specially blended coffee, strong in taste.

Turkish Light
Specially blended coffee, strong in taste, lightly roasted.

Continental Blend
Medium to strong in taste, full bodied, not bitter.

Decaffeinated
Selected beans, Swiss water processed.