Roasted · Rested · Sealed

Process

We take incredible attention to detail, to us it's the details that matter

Roasted

I log every roast I complete, obsess over the detail and check its colour against a target.

Rested

Fresh coffee releases CO₂. Each lot rests for 12 to 72 h before canning, depending on roast level. The aim is a can that’s gently pressurised, not over-pressurised.

Sealed

I flush the headspace with food-grade nitrogen to push out oxygen, then close the can with a double seam. The full-aperture end comes off completely, so the beans pour straight out. Snap the lid on to reseal.