Suzanne Rutherford
Thermal Shock Coffee: The Process Changing How We Experience Flavour
If you’ve been exploring specialty coffee lately, you may have come across the term thermal shock. It sounds scientific, and it is, but more importantly, it’s producing some of the most expressive, flavour-packed coffees we’ve ever tasted.
Suzanne Rutherford
How Coffee Processing Shapes the Flavour in Your Cup
When it comes to specialty coffee, the journey from cherry to cup has a huge impact on the flavours you taste. One of the most important steps is the processing method, how the beans are separated from the fruit after harvesting. At The Wood Roaster, we love helping coffee lovers understand these subtle differences, because each method brings something unique to the cup.
Suzanne Rutherford
Brazilian Coffee: The Heartbeat of Specialty Coffee
When you think of coffee, there’s a good chance you’re thinking of Brazil. As the world’s largest coffee producer for over 150 years, Brazil sits at the heart of the global coffee industry and for good reason. From its rolling mountains to vast plateaus, the country’s unique climate and geography create the perfect conditions for growing consistently high-quality coffee.
Suzanne Rutherford
How We Test for Mould in Our Coffee
At The Wood Roaster, quality is everything. From sourcing to roasting, we take every step seriously to ensure that your cup of coffee is not only delicious but also safe. One important part of our quality control process is testing for mould.
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