One doesn't have to look for within the Australian coffee scene to see coffee shop roasting in house. It certainly is a growing trend, as coffee shops look for ways to remain competitive in a market that is attracting a lot of new entrants. Like most things in business, the pros and cons of such a venture need to be thoroughly considered before jumping in.
There is a wide scope for adding creative flair as a coffee roaster, so one must be very careful not to judge too harshly and also to embrace the varying points of view, as this is one of the reasons the industry is so dynamic.
In May of this year I had the pleasure of supplying and installing a 60KG COFFEE ROASTING LINE IN NEW CALEDONIA for local company Royal Pacifique S.A. This being my first visit to the island, it was surprisingly only a one and a half hour flight from Brisbane. The Cafe Culture team on hearing of my visit, asked if I could share my experience.
It was at the Golden Bean 2011 when I was first approached about assisting with the first large scale installation for Proaster in Australia. JUSTIN METCALF WAS MOVING AHEAD WITH A NEW COFFEE ROASTING BUSINESS venture with partners, as part of the company AESP. The roaster and plant setup was integral to the business getting underway and timing, as always, would prove critical.
One of the biggest frustrations I hear from roasters, distributors, retailers and end consumer is: "Why does my coffee taste different? I've roasted the same beans with the same profile, or I've ordered the same blend, yet it tastes different."