Roasting brings out the aroma and flavour that is locked inside the green coffee beans. A green bean has none of the characteristics of a roasted bean. It is soft and spongy to the bite and smells green, almost ‘grassy.’ Roasting causes numerous chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
At Capital we have invested in the latest roasting technology using traditional Italian slow roasting techniques which, combined with computerised controls and Mark’s (our Master Roaster) 30 years of experience produces a range of coffees to suit every taste.
Experience and skill is used to blend the coffees by selecting the beans from different origins for their different characteristics and for what they will each bring to a blend. Using advanced roasting technology, we can guarantee that each batch – from the first to the last of the day – will be identical and therefore able to deliver the consistency of quality and taste that is so important.
Buying direct from the roaster gives our customers confidence that their coffee will reach them at its best without losing any of its vitality.