This roaster is now being used by who we would consider some of the most pre-eminent coffee roasters in the industry today – those that are purely focused on the extremes of flavour profile roasting - none of whom roast in the UK and all of which have pulled away from roasting on a traditional direct heat drum roasters to Loring. Interesting….

The design of our new roaster will allow for quite a few advantages:

The way the roasting process is conducted further enhances and brings to the fore the more the delicate, flavourful notes that a traditional direct heat drum roaster can sometimes override or not even get close to bringing through to the cup. This is because this roaster does not directly heat the drum of the roaster, but the air inside the roast drum and thus is gentler on the coffee over a drum roaster – eradicating any scorching that may occasionally occur with the coffee during the roasting process. It also reduces the coffee’s contact with oxygen during roast process as the roasting takes place within a sealed roast environment, which locks in the volatile flavour compounds of the coffee in the bean as opposed to allowing these flavours to oxidize and escape. The roasting system also allows for shorter roast times (when needed to increase the brightness of a cup) with a more even roast on the beans.

There are also absolutely NO omissions – which means no roast smoke and no particulate On the environmental side and to put this in perspective if we were to only roast 4 hours a day 5 days a week then we would reduce CO2 Emissions by 66,000 lbs per year; which is a carbon offset equivalent to planting 847 trees, or taking 6 cars off the road annually. Not bad……