Our approach

When we started, coffee was roasted so dark it was almost black; in recent times it has swung to the other extreme, and we’ve danced through the middle. The coffee industry is funny – it can be a noisy, inward-looking and very trend-driven place. We do our best to follow our own path and look elsewhere for inspiration.

We’ve been around long enough to start seeing trends cycle back for the second time. This has given us a great sense of confidence to stick to our guns and not be reactive. From sourcing all the way to preparation, our approach may not be unique in the coffee industry, but we’re attentive to every step of the process to achieve absolute quality.

It all starts

at origin

Sourcing coffee with the right qualities is an essential part of who we are. Our commitment to sourcing specialty coffee relies on quality relationships at origin. We work with coffee producers around the world and have sourced 100% specialty grade arabica coffee from origin since 2001, to ensure we can deliver on our flavour promise.

Flavour Profiling

Each of our blends has a flavour profile that's set in stone, and our roasters are continually sourcing the coffees and tweaking the roaster to honour that profile. We want the coffee drinker to form an intimate relationship with our coffee, to find that consistent experience that keeps them coming back.

Explore our range

Hot Air Roasting

We’ve always chased sweet, clean, consistent flavour; it's what we stand for. Our Hot Air Roasting method allows us to control the roast throughout the entire process and nail the flavour profiles we set out to achieve, every time. Today, we roast exclusively using this superior method.

Packaging

After roasting and a short rest period to degass, coffee is packed in our Allpress branded bags. Our packaging has been carefully constructed to protect the flavour of our coffee. All bags are heat-sealed and include a one way value to allow for more gas to escape & prevent oxygen from impacting the coffee.

160°C

The Drying Stage

The first phase in coffee roasting - In this phase heat is used to evaporate moisture from the green coffee. A critical stage, this process sets the stage for the whole roast and creates a foundation for the development stage later on.

150-160°C

The Yellowing

Stage

the second stage in our roast, the yellowing stage marks the beans transformation from green beans to a light yellow. During this phase we see the beginning of the Maillard reaction where amino acids and sugars begin to react. Beans will start to swell and release a faint aroma - marking the beginning of the chemical reactions where flavours and aroma start to develop.

196°C

First Crack

The first crack in coffee roasting is an audible cracking sound signalling a physical reaction of the coffee expanding under pressure. This exothermic reaction is caused by the expansion and release of moisture and carbon dioxide vapour and is a crucial stage where beans will begin to brown and take on more complex flavours.

210-215°C

Development
phase

This is the final stage in our roast and is where the magic happens. During this phase we control and zero in on our final flavour profile by extending or shortening time to influence the balance of acidity, sweetness and body. Caramelisation and browning continues as sugars are broken down as well as more rapid chemical reactions.

230°C

Second Crack

At Allpress we don’t roast our coffee to second crack as our blends and single origins sit along the spectrum between light and medium roast. This stage generally occurs when roasts are pushed to around 230 degrees and lends itself to dark roasts in order to develop bolder and smokier flavours.

210-215°C

Cooling &
Degassing

After a roast is completed, cooling allows us to rapidly lower the temperature of the beans, allowing the release of carbon dioxide and improving flavour consistency and stability. The degassing period can last a few days and allows trapped gasses to escape improving extraction and flavour when brewing.

We roast specialty coffee for the best independent cafés in the world. And for your kitchen too.

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Find your flavour

Light

Dark

Our approach

It all starts

at origin

Flavour Profiling

Hot Air Roasting

We’ve always chased sweet, clean, consistent flavour; it's what we stand for. Our Hot Air Roasting method allows us to control the roast throughout the entire process and nail the flavour profiles we set out to achieve, every time. Today, we roast exclusively using this superior method.

Packaging

The Drying Stage

The Yellowing

Stage

First Crack

Developmentphase

Second Crack

Cooling &Degassing

Find your flavour

Hot Air Roasting

We’ve always chased sweet, clean, consistent flavour; it's what we stand for. Our Hot Air Roasting method allows us to control the roast throughout the entire process and nail the flavour profiles we set out to achieve, every time. Today, we roast exclusively using this superior method.

Packaging

The Drying Stage

The Yellowing

Stage

First Crack

Developmentphase

Second Crack

Cooling &Degassing

Find your flavour

Development
phase

Cooling &
Degassing

Development
phase

Cooling &
Degassing