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. Here’s how we make sure our coffee meets the highest standards:
1. Moisture Content
When green coffee beans arrive at our roastery, we test them with a moisture meter. Specialty coffee typically has a moisture content between 10–12%. If the percentage is too high, it can create conditions where mould may develop. By checking this from the start, we ensure the beans are within the ideal range before roasting.
2. Visual Inspection
Our team carefully inspects all beans for any visible signs of mould. This could include discolouration or fuzzy spots on the beans. A simple but important step, it helps us catch any issues early.
3. Smell Test
Mould has a very distinct musty aroma. If coffee beans don’t smell clean and fresh, that’s a clear red flag. Our trained roasters know exactly what to look (and smell) for to ensure the beans are in perfect condition.
4. QA Cupping
Every single batch we roast goes through a quality assurance cupping. This process allows us to taste the coffee and check for any defects. It’s the final step to confirm that only the best beans make it into your cup.
By combining these methods, we can confidently deliver coffee that is fresh, safe, and true to its flavour profile. Because for us, it’s not just about roasting great coffee — it’s about giving you peace of mind in every sip.