All of our coffees are roasted on our trusty Loring at our HQ in Copenhagen. Take a peek through the glass wall at this shop where you can see the care and precision that goes into your favourite cup.

The art of roasting coffee lies in the fact that no two harvests are ever the same. Through our long collaboration with Kieni, we have developed a profile for this coffee that we know, love, and aim to bring out in the cup.

Our roasting of this coffee is therefore based on last year’s roast and then refined according to this year’s harvest. As the harvest develops over time, we do cuppings continuously to refine and adjust.

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The coffee beans are roasted in a cylinder, where paddles and warm air circulate the beans.

Kieni is roasted both for filter and espresso. The roasting profile of the two is identical with the only difference being the development time. The coffee is roasted until the first crack, where the cell structure inside the bean changes while releasing gas. At this point, we can work with the aroma profile as it is from the first crack that it starts to develop. After the first crack we reduce the gas on the Loring. It is now, that the development time starts.

The development time for Kieni filter is 1 min. 28 sec., enhancing a sweet and full-bodied coffee with blackcurrant, redcurrant, and plum aromas. Kieni espresso has a longer development time of 2 min. 18 sec., which reduces the natural acidity and enhances an oily mouthfeel with blackcurrant, plum, and marzipan aromas. We choose to develop the beans more for espresso to portray the berry sweetness of Kieni.

Curious to give it a try with roasting at home? We explain a lot more about the roasting process in our book, The Fundamentals of Excellent Coffee, which is available online and in all shops.