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Coffee roasting

Coffee roasting

Coffee roasting is physical work, requiring patience and attention. The roaster adjusts the temperature of the machine and examines each batch carefully, taking a small sample from the drum with a sampler. The roaster’s skills include knowing how different coffees behave and what roasting style suits each grade to achieve the best possible result. The roaster has to be an enthusiastic and passionate coffee taster.

Coffee roasting grades

The coffee’s flavour is affected by the production country’s soil, climatic conditions, varieties, processing – and of course by the roasting. For refined, valuable single origin and farm coffees to get the flavour profile that they deserve, the roasting factory has to consider carefully which roasting grade is suitable for each bean. We appreciate a coffee’s flexibility and adaptability. That’s why we roast our coffee at several different roasting grades.

1/5 Light roast

We roast over the first crack. The crack is the sound you hear when the moisture in the bean evaporates and the pressure rises, breaking the bean’s cell structure. In light roast, the coffee’s own innate flavours come more clearly to the fore and their acidity is emphasised. By controlling the temperature of the drum and development of the roast especially once the cracking starts, the coffee attains maximum sweetness.

2/5 Medium roast

We continue roasting after the first crack has already ended. We adapt the development of the roast to create a hint of toffee in the coffee so that the taste does not suffer.

3/5 Medium dark roast

As the roasting continues (not, however, to the second crack) the flavour and acidity of the coffee decrease slightly and so the mouthfeel grows softer and the flavour more chocolaty.

4/5 Dark roast

In this roasting grade, the second crack of the bean is already heard. Acidity decreases further, and the roasting aromas come out. This grade is the traditional espresso roast.

5/5 Very dark roast

The beans turn glossy when the oil rises to the surface. The roasting aromas come out instead of the coffee’s innate ones. Acidity decreases, the mouthfeel is lighter, and the caffeine content falls somewhat.

Freshness has a considerable impact on the flavour of the coffee. That’s why it is crucial for a specialist coffee roasting factory. We roast our coffees for customers to order. Coffees are sold as beans, or ground and freshly roasted.

As great aficionados of coffee, we also want our customers to be able to experience as pleasant and memorable a coffee break as possible.

Mokkamestarit's roasting equipment

At present, Mokkamestarit use three different roasters in production. All the machines are traditional drum machines in different sizes.

Probat LP 5

A small machine for roasting batches of 1–5 kilos. The maximum capacity is 20 kg/h.

Joper CRM-60

Our biggest roaster for large batches. The drum can take one sack of coffee at a time and it roasts up to 250 kg an hour.

In addition, there are the Probat sample machine and Sonofresco ½ kg roaster for sample roastings.

Probat Probatone 25/2

Variable temperature control and air flow regulation combined with the monitoring and creation of roast profiles during roasting make for precise results. Batches of 10-25 kg can be roasted at one time and the maximum capacity is 100 kg/h.

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