Roasting style

When we roast coffee, we are guided by the potential of the raw material and our vision of "coffee in progress."

Let's explain...

Raw coffee can be more or less complex. Complexity refers to the number of different aromas and tastes that a coffee can offer. The more different aromas and tastes you identify in your coffee, the more complex it is considered. QGraders evaluate coffees with points, the highest scores being awarded to the most complex coffees. We tend to consider this approach and try to highlight the complexity of an amazing coffee through a lighter roast. This is true for our high-quality seasonal micro-lots. If the raw material is not excessively complex, but still delicious, we roast it to highlight the dominant aromatic notes, ensuring that we wrap them in sweetness and chocolate creaminess. This is our roasting style for unique origins and blends.
Highly complex coffees generally have higher acidity, which is a positive attribute if well controlled during the roasting process. However, many people do not perceive coffee as predominantly acidic, and we completely agree with that. We believe in uniting people through taste, not in separating them, therefore, we make every effort to develop low acidity and high sweetness in less complex raw materials. Check out our unique blends and origins for this style.
We've learned that people are different and any rule the coffee world has ever had has been overturned at some point. Therefore, we've divided our coffee roasting style into four stages, which differ in technical roasting profile approach, roasting time, development time, roasted coffee color, solubility potential.


Espresso Modern 

We typically apply this style to reveal the taste profile of the single origin, variety, and processing of the coffee. We focus on enhancing the dominant flavors we identify in the coffee beans, ensuring we can provide a balanced, easily extracted cup. These coffees have a distinct personality, are sweet, present a specific mild acidity, and often have a dark chocolate aftertaste.
We recommend this roasting style for coffees prepared as espresso and milk-based drinks, especially for manual, semi-automatic, and automatic espresso machines. The filter method can also be very satisfying with this type of roasting, as it offers a sweet, distinctive cup with medium body and a balanced profile. However, it may not be the cleanest and brightest cup for this method.



Our roasting style for these coffees has a clear sensory objective: fruitiness and sweetness. This means you can easily extract all their concentrated flavor on a high-performing espresso machine, prepare a vivid manual filter like V60, or enjoy a sweet delight on Aeropress or French Press. They are so good that you can even try them with an automatic espresso machine, so keep your mind open for experiments.
This roasting style is suitable for manual espresso machines with higher extraction efficiency, manual brewing equipment, and automatic filter machines. Many of these coffees can also be extracted by automatic espresso machines, but you need to understand that it's a compromise.



This roasting style, in our vision, suits only the highest quality of raw materials we can obtain. You truly need amazingly sweet and complex green coffee to "push" the roasting to the lightest possible degree.
This is our lightest roast, exclusively intended for filter extraction. If you appreciate supreme clarity in your cup, look for this roasting style. We only roast small batches, intended for competitions. It's as exclusive as it gets, so make sure you're prepared for a pleasant surprise. If you have advanced extraction profiling equipment, you can also try to prepare it for espresso. It will be very clear, with a light consistency. We call it brewpresso. You might fall in love with it.


Traditional Espresso

This style favors consistency over clarity, creaminess over brightness. We develop the coffees during roasting so that they can offer a stronger sensation, a creamy body, and intense sweet caramel aromas. We always ensure that these coffees have a strong taste at the beginning, but usually end with a long, sweet-bitter chocolate aftertaste.
We recommend these coffees for espresso and milk-based drinks, especially for automatic espresso machines with lower extraction efficiency. They can also make a sweet and rich filter, but they will lack the acidity, complexity, and brightness.