Precision Coffee Roasters

Roasting is chemistry. We treat it that way.

Every batch we sell has a published roast curve behind it — the exact temperature arc a bean travelled through, from a cold drum to your cup.

Shop the roasts See a roast curve

196°C

Typical first crack

Origins sourced direct

100%

Roast curves published

The Roast Log

One real batch, logged minute by minute.

This is an actual roast log from a production batch of Copper Line — the temperatures and timestamps a roaster reads off the drum in real time.

195°C 0:00 — CHARGE

Green beans hit a hot drum

Charge temperature is the first decision that shapes the whole batch — too hot and the outside scorches before the inside catches up; too cool and the roast runs long and tastes baked.

160°C 2:40 — DRYING COMPLETE

The last of the moisture leaves

Green coffee is roughly 10-12% water by weight. Nothing interesting flavour-wise happens until that water is gone — the drying phase is patience, not chemistry, yet.

178°C 5:50 — MAILLARD PEAK

Sugars and amino acids start trading places

The Maillard reaction — the same browning chemistry that crusts a seared steak — is what turns a flavourless green bean into something with body and sweetness. This is the roast's real engine.

196°C 8:15 — FIRST CRACK

Trapped CO2 splits the cell walls

An audible pop as internal pressure exceeds the bean's structural strength. From here, every added second measurably changes the cup — this is where a roaster earns their pay.

224°C 10:40 — DROP

Out of the drum, into the cooling tray

Drop temperature and total time together define the roast level. Copper Line drops here for a balanced medium — cooled fast, on purpose, to stop the roast dead rather than let residual heat keep cooking it.