OUR ROASTERY

Step into the heart of Kava—where science meets art, and raw green beans transform into the aromatic treasures that fill your cup each morning. Our roastery is more than a production facility; it's a temple of craftsmanship where passion, precision, and perfection converge.

THE ART OF ROASTING

Roasting coffee is a delicate dance between heat, time, and intuition. At Kava, our master roasters bring decades of experience to each batch, carefully monitoring temperature curves, listening to the distinctive cracks, and observing color changes that signal the perfect moment to stop the roast.

We believe every origin, every varietal, and every harvest deserves its own unique roast profile. What works for a bright Ethiopian Yirgacheffe won't suit a full-bodied Sumatra Mandheling. That's why we approach each coffee as an individual, unlocking its inherent characteristics rather than imposing a one-size-fits-all approach.

Our Roasting Philosophy: We roast to highlight, not to hide. Our goal is to showcase the natural flavors that farmers have worked tirelessly to develop, from the soil to the cherry.

THE EQUIPMENT

Our roastery houses state-of-the-art Probat roasting machines—the gold standard in specialty coffee roasting. These German-engineered marvels provide unparalleled precision and consistency, allowing us to replicate perfect roasts batch after batch.

Our Roasting Suite Includes:

  • Two Probat P25 machines for our specialty single-origin coffees
  • One larger P60 for our popular house blends
  • Advanced destoning equipment to ensure quality and machine protection
  • Precision weighing and dosing systems
  • Real-time monitoring software for complete roast tracking
  • Sophisticated cooling systems for optimal post-roast temperature management

THE ROASTING PROCESS

Each roasting session is a carefully choreographed performance that typically follows these stages:

1. Pre-Roast Preparation

We inspect green beans for defects, calibrate our equipment, and pre-heat the roaster to optimal temperature. Every detail matters when you're pursuing perfection.

2. The Charge

Green beans are loaded into the roasting drum. The sudden temperature drop is expected and planned for—it's all part of the process.

3. The Development Phase

As beans heat, they undergo the Maillard reaction—that magical chemical process where sugars and amino acids create hundreds of flavor compounds. We listen for "first crack," the sound of beans expanding, which signals we're entering the home stretch.

4. The Drop

At the precise moment—determined by sight, sound, smell, and data—we drop the beans into the cooling tray. Timing this moment separates good roasts from exceptional ones.

5. Cooling and Resting

Beans are rapidly cooled to lock in the desired roast level. They then rest for 24-48 hours, allowing CO2 to degas while flavors mature and stabilize.

ROAST LEVELS WE OFFER

While we believe each coffee has an "optimal" roast level, we offer various profiles to suit different preferences:

  • Light Roast: Bright, acidic, showcasing origin characteristics. Perfect for pour-over and filter brewing.
  • Medium Roast: Balanced sweetness and acidity with developing body. Our most versatile roast level.
  • Medium-Dark Roast: Reduced acidity, fuller body, caramelized sweetness. Excellent for espresso.
  • Dark Roast: Bold, robust, with pronounced bittersweet notes. Traditional Italian-style espresso roasting.

QUALITY CONTROL

Every batch undergoes rigorous quality control. Our team cups each roast within 24 hours, scoring it on aroma, flavor, aftertaste, acidity, body, and balance. Only coffees that meet our exacting standards make it to your cup.

We maintain detailed roast logs, tracking every variable from ambient temperature to bean moisture content. This data-driven approach ensures consistency while allowing us to continuously refine our craft.

SUSTAINABILITY IN ROASTING

Our commitment to sustainability extends into our roasting operations. We've invested in afterburner technology that reduces smoke and particulate emissions by 99%. The heat generated during roasting is captured and reused to preheat incoming beans, reducing our overall energy consumption.

Coffee chaff (the silverskin that comes off during roasting) is collected and composted, returning nutrients to the earth. Nothing goes to waste in our facility.

VISIT OUR ROASTERY

We believe in transparency and education. That's why we offer roastery tours every Saturday morning at 10 AM. Watch our roasters at work, learn about different coffee origins, and taste freshly roasted beans while they're still warm.

Reservations are required as space is limited. Contact us to book your tour and discover where the magic happens.

— Your Roasting Team at Kava