Santa Hedwirges, Brazil. A really delicious natural processed red catuai. There are notes of pineapple, rum and dark chocolate. Buy it. 🙂. #specialitycoffee #redcatuai #brazilcoffee #coffeetime

It’s single origin roast day today! I’m into an 18 batch roast schedule in preparation for Beverley market this Saturday our lovely subscription coffee customers 🙂. #coffeeroasting #specialitycoffee #coffeebeans #probat

This is coffee entering the roasting drum through the green bean hopper. I adhere to a strict sequence of events leading up to introducing the beans into the roaster. We call this our Between Batch Protocol and it’s vitally important for maintaining consistent roast batches.

This is the sound of beans roasting inside our Probat. There’s 9kg of raw coffee rotating at 68 RPM - my drum speed is fixed and a little too fast (factory set). #coffeeroasting #specialitycoffee #coffeebeans

Coming soon to a quality focussed cafe run by good people. #lamarzocco #lineaclassics #espressomachine

Monday's roast schedule is underway. I've got 20 batches lined up today. Mostly consisting of Pantano and those coffees that need topping up from the market on Saturday. #productionroasting #coffeeroasting #specialitycoffeeroaster

This week's new coffee release is Murambi Hills Lot 7 from Burundi. #specialitycoffee #brewedcoffee #filtercoffee

It's our single origin and subscription coffee roasting day today. This is a batch of Corrego Bonito exiting the drum after 10:50 of roasting time and reaching a temperature of 205.7 degrees Celsius. #coffee #roastingcoffee #coffeebeans

This is one of four thermocouples (temperature probes) that I use to collect temperature readings throughout each roast. This data is collected by @cropster and displayed via their Roast Intelligence application. #coffeeroasting #roastprofiling #specialitycoffee

Walking into a 20 batch roasting day. I don't often have the roller doors open, but on hot, humid days like we've had over the past week, having them open helps me control the air temperature at the roaster. #coffeeroasting #coffeetoastery #specialtycoffee

Corrego Bonito, a natural process mixed cultivar from Brazil. Available online, at Saturday market and with our subscribers from today. #specialitycoffee #goodcoffee #coffeelovers

Subscription coffee tasting: Corrego Bonito, Brazil. In the cup, expect red cherry, plum and a caramel finish from this natural processed coffee. #subscriptioncoffee #coffeesubscription #coffee

It's an early start today to beat the heat. Tuesday is our second wholesale roasting day. Scheduled are Pantano, La Bolsa a decaf and some Segovia for @caffeinated_hull. I've got 20 batches to get through before midday 🥵. #coffee #coffeeroasters #espresso

Subscription coffee roasting day today. #coffeesubscriptionuk

Tuesday. 23 batches scheduled today consisting 18 batches of Pantano, 10 of which will be for single origin espresso and 8 as the Jones component. Then 2 La Bolsa (for Jones) and 3 Docker. I use @cropster to run real time temperature output and logging, pictured. #coffeeroaster

Releasing today. #specialtycoffee #eastyorkshire

It's our local wholesale delivery day today, but once back at the roastery, I'll run through our end of roast week service items like greasing the roaster bearing. #coffeeroaster #probat #specialtycoffee

Wednesday. #coffeeroaster

Tuesday. 18 batches today. #coffeeroastery

Monday. 25 batches.