Treatment of small batch roasts
The coffee roaster, which is at the centre of this business, has a minimum working batch size of 1,200 g of green coffee in the drum. At that roast volume I'm confident that all of the metrics that I'm recording around the roast are accurate and we'll get a very consistent roasting result.
You'll have noticed that there is a wide variety of roasted beans that I sell on the website. In order to reduce wastage and increase flexibility I'm now going to approach the roasting of small batches a little differently. I frequently receive orders for particular coffees which are below the minimum batch size. When this happens from now on, I will roast a volume of beans significantly in excess of that week's orders and freeze the remaining beans. Many studies have demonstrated that freezing beans maintains aroma and freshness. I'll then "decant" the beans when subsequent orders come in for that small batch. I have an automated labelling system and therefore you should read "Roasted" as interchangeable between "roasted" and "decanted".