Roasting coffee requires a little more than applying heat to the dried seed of a flowering plant. The mysterious power of heat enables it to produce external, perceptible, even phenomenal results by its own inherent energy. It’s a scientific process; The enchanting charms of this sublime science reveal themselves in all their beauty only to those who have the courage to go deeply into it ...
Code Black is simultaneously a laboratory, a workshop and a hub for connoisseurs of the dark art and science of coffee.
Yes indeed, it’s serious stuff... But what we actually do is:Source high-grade green beans from international farms and growers.Roast it.Pop it into bags of varying sizes, ripe for wholesale delivery or purchase at our retail counter.
If you’re in the business of coffee, Code Black provides a complete wholesale supply to industry, roasting selected single origin, signature blends and decaffeinated coffees, and offer a unique consultancy service allowing discerning buyers to develop their own customised blends under our watchful eye. For those keen to taste the wares before you lay down your hard earned cash, cupping sessions run on Saturdays, and are open to industry and novice alike.
Like any roaster worth it's salt, our approach is focussed on sourcing the best coffee fruit the world has to offer, purchasing it and roasting it. We train baristas to do extraordinary things with these fruits of our labour. We package and supply the goods to discerning businesses and retail customers.
A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer.
Sounds simple enough? It takes time, vast amounts of research and knowledge, constant testing and quality control, thought, rigour, blood, sweat and tears (happy ones of course).
But at the core of all of this, however, is something greater than the sum of our parts.
Respect. A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer. It's a level of respect that courses through our process. From our relationships at origin, to the baristas who extract the good stuff, to the beloved cafe customers who elegantly gulp it down, we maintain a singular goal, and that is to be the Best.
We strive to be the very best out of respect for every single person that allows us to do what we do.
Roasting can be as simple or as complex a process as you want it to be, what matters most is what comes out in the cup.
A roaster must have a clearly defined vision about what he or she is trying to achieve out of each coffee. Drawing from experience as to how different countries coffees develop in the drum is often crucial to the beginning of profile development, it is by no means the end. Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.
Our process starts with the sample roaster, all new coffees are roasted with at least three different profiles to give a basic overview of how the coffee is going to taste and how the coffee responds to a profile. Once the coffee has rested overnight it is cupped and assessed.
Once a direction for the profile is established on the cupping table, it is time to establish the roast profile for the espresso roast, which is done on the 1 kilo roaster. The profile is then moved over to the 12 kilo roaster for production roasting.
Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.
If a coffee has characteristics that we believe may work well with another coffee, a blend is born. This again comes from the clear vision of the roaster and his or her experience with each coffee.
This is our formula for each and every coffee that comes through the Code Black Roastery.