So, you may be asking, what’s the difference between a wood roaster and a moist heat roasting technique (such as gas or direct heat) used by most of our competitors?
Gas roasting is the most common way to roast coffee. This uses gas to heat the drum containing the beans. The issues commonly faced with roasting this way can leave burns on the beans, produce an uneven roast and inconsistences in flavours and blends.
Further, even with the few wood roasting companies that exist in the world, they’ve also been known to be met with challenges with wood roasting such as controlling temperature, and if using a direct heat source – burning and tipping the beans because of no air flow.
However, at The Wood Roaster, we’ve mastered this by using an air roasting approach through our custom built, fully temperature controlled roaster, fuelled by wood. Enhanced with data logging technology that actively regulates the method of roasting, This one of a kind, state of the art roaster is able to utilise the dry heat to draw out the inherent flavours of the high quality beans we source.
This means, we can deliver a roast that’s more consistent, cleaner, sweeter and full bodied.
Further, as you may be surprised to learn, this technique eliminates any smoke from influencing the flavour (we don’t want that!) or the roasting process, leaving only the natural flavours extracted from the beans.
Our soft roasting process, fuelled by the heat of high quality Australian IronBark hardwood, draws our the rich flavours. The result? Sweet notes of sugar, honey, cocoa, toffee and caramel combining for a coffee is unparalleled in flavour. Plus it’s lower in acidity and truly emphasises the body and taste that coffee loves want in their cup.