and we can just
smell it
smells really sweet
malty
i have a smell
my name is matthew wade and i am a roast
master master of disaster at coffee
planet and
i
am in charge of
creating and developing the blends and
just making sure that
we have the best quality products as
as can be
so i got into roasting
13 years ago now um
in new zealand so i left art college
without a job
and as most art college
leavers experience they
can't get a job because their
credentials don't don't help them very
much so i
ended up working lots of cafes
independent cafes up and down the north
and south island of new zealand and
all of those cafes have
roasted their own coffee because of the
location that they're so far away from
coffee producing countries
um
so
i learned the trade very quickly and
and then decided to take that skill to
london
and then have found myself
bringing that skill to dubai
so uh roasting coffee obviously is very
important because
if you if you didn't roast it you won't
be able to drink it you know it's it's a
green bean
you know it's a
it's a raw green bean
which is really solid it's really hard
there's nothing you can do with it it
doesn't have any flavor
it's only the roasting that puts the
flavor into the coffee
so
what we do is we
we
taste the coffee
um that the farmer sends us
and then we work out
what the coffee tastes like and how we
can enhance it through the roasting for
example
uh if the coffee is a light uh floral
kind of coffee we want to keep that we
want to retain that and show it off
so the way we would do that is a lighter
roast coffee so roasting it lighter will
enhance the acidity and the brightness
uh if if the coffee has a lot of
caramel aromas or natural sweetness we
might want to enhance that by increasing
the caramelization so roasting it for a
longer period of time
there's a whole load of different things
that we can do as roasters to increase
the increase the flavors and the
attributes it's up to us to make sure
we're doing the right thing
so a dark roast coffee would be uh
really heavy
uh and chocolatey cocoa and a light
roast would be bright and floral
after the roasting phase
is the third stage in roasting which is
the development stage
and that's the most crucial part because
that's where we can influence the flavor
in the
where where we get the caramelisation
etc
well the beans are starting to really
dry up now they're kind of
getting uh
darkened a little bit
i'm after the right amount of color
change
here we go
and this is a roast that is really
specific to the region
coming from europe i would never have
thought about roasting to this kind of
profile
but it does actually get some quite
interesting flavors from coming off of
it
so what i've done now is i've dropped it
into the cooling tray and i've turned
the fan on
so that it's sucking air through the
coffee and i need to cool this as
quickly as possible and just keep it
turning to keep it consistent so i don't
get any hot spots
but that's it that's one batch
you