Our 2 roasters Tom and Miguel roast each bean separately according to a unique recipe. Roasting coffee is like cooking: the beans are merely the ingredients; the roasting determines the result that ends up in your cup.
At OR we roast with a Probat coffee roaster but the roasting itself happens manually. The roaster defines the temperature and roasting time based on origin and the processing mode of the green bean at the coffee plantation. The end goal (espresso or filter coffee) also influences his choices.
Each coffee-roasting house has its own style. At OR we only produce Arabica coffees of the finest quality and practice a light roasting process, in which the bean keeps most of its natural aromas. Quality beans should be roasted not burned. A dark roasting is absolutely not done at OR. We like to compare it to roasting a filet mignon: you don’t invest in quality meat to overcook it. That would be a waste and with coffee beans it comes down to the same.
Did you know quality coffee doesn’t upset your stomach? It’s not the quantity but the quality that gives people stomach-ache after drinking lots and lots of coffee. Two causes of bad coffee:
You can participate in one of our workshops and waken the home barista in you or sign up for a professional course. We also have a special introduction course fit for everyone.