Our large roasting facility uses multiple sizes of Brambati roasters, meaning we can scale from small orders of several hundred kilos to several hundred thousand kilos.
The Micro-roaster and the sample roaster perform important functions as part of the Ublend process. The main Roaster is where the bulk of the work gets done. The BR1200 Roaster and associated plant has been full optioned up with all the extras. This allows us to roast small batches to order and pack in small runs for our individual customers.
Sounds compacted but by the time your blend and roast profile gest here and loaded on the roasting computer all the hard work has been done. The flavour, blend and roast profile for the optimum development of the bean is loaded against your individual product number and locked in for confidentiality.
To Roast we simply load the scheduler with the days production and each batch will be blended, roasted, cooled, destined and moved to a unique silo automatically.
Don’t forget we roast small batches to order so flexibility is the key.
Packaging – 100 Kilos in White bag with Logo A, 50 kilos in Kraft with Logo B, 200 Kilos in Black for Customer and Logo C…….
In an 8-hour shift we can roast approx. 4,000 Kilos of coffee or 320,000 cups of coffee.
Our café customers are always welcome when we are roasting and packing their blends and many have come into the plant to be part of the roasting process. Some of our customers were so excited that they organised “field” trips for their staff so they could also understand hour their coffee is made.
It does not matter if you have one café or hundreds. Ublend and the facilities behind it scale up and down automatically to deliver fresh, high quality and consistent coffee with your Blend and your brand.
At Kaffeina we are all about quality coffee, from sourcing and roasting our own beans, to preparing delicious espresso and filter coffee. We have a strong team of baristas who are always pushing to learn more about coffees from all around the world.
LEARN THE PROTOCOLS & BEST PRACTICES IN CUPPING Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders".