The Loring has taken the baton from our lovely 1960s Probat, and it’s a total game-changer. Designed and built half a century later, it integrates a heap of technological developments that bring more control and efficiency to our roasting and fewer carbon emissions. Most excitingly, it achieves cleaner, more transparent flavour profiles and a longer product shelf life.
How so? Our old roaster had a large cast iron front plate on the drum, which would create a lot of conductive heat and ‘cook’ the external surface of the bean quicker than the internal. The Loring, however, works mainly with convective heat, which achieves an even and uniform roast throughout the whole bean. This gives the coffee a lighter roast look, but most importantly, it preserves and highlights the intrinsic qualities and ages much better.
After months (years) of planning, training and logistics, we transitioned to the Loring at the end of September. It sure took some time to get used to it and make some final adjustments, but we now feel 100% comfortable and thrilled with how the coffees are tasting.
Aside from incredibly nuanced flavours, our current coffees start to taste best ~10 days post-roast date and begin to fade after week 8—or even later. So please bear this in mind! (Before, the best brewing window was 7-28 days post-roast.) February 2023 update: check https://samplecoffee.com.au/brewguides/brewing-window-recommendations for more details on our recommended brewing window.
We are super excited to finally share the news with everyone! It’s been QUITE the journey and a massive milestone for us, with so many feelings in between. So we can only hope you enjoy what’s coming up. Lots more delicious stuff for sure.
From little things…
