The Wood Roaster team are continually developing ways to extract the best out of the beans.

The man behind it all Kim Loupis, has integrated technology with a traditional method of roasting beans via wood fire heat. Our systems in place allow us to create recipes to perfectly complement each of the varieties of beans from different origins and keep our beans consistent and at the highest quality.

Using Australian iron bark wood creates a dry heat at a higher temperature, the process is 4 times longer then Electric and gas but allows the heat to extract many of the natural compounds by preserving more of the flavours within the beans. This slow roasting process results in coffee that is lower in acidity and higher in body.

All coffee roasters have the same objective by applying heat that transforms the chemical and physical properties of green coffee beans into roasted coffee beans.

Physically, the beans turn from green to varied shades of brown. Chemically, the aromatics, acids and other flavour components are either created, balanced, or altered in a way that augments the flavour, acidity, aftertaste and body of the coffee beans as desired by the roaster.

Gas and electric is a common method for most roasters which is a quicker roasting process at a lower cost but missing out on bringing out the best of the beans