03/09/2026
A few seconds can change the whole cup! ☕🔥
When Frank releases the beans from the roasting chamber, he's choosing the exact moment the roast stops developing under intense heat.
But the beans don't instantly stop roasting once they're out. They're still holding a huge amount of heat, which is why they move straight into the cooling tray. Air is circulated through the beans to bring their temperature down quickly and prevent the roast from continuing too far.
Get that timing right and you preserve the flavour, aroma and balance Frank has spent the entire roast developing.
It's a quick step, but a very important one.
📍Come into the roastery and see the process happening right in front of you.