The process of roasting coffee can be translated into a graph where the temperature of the beans inside of the drum is plotted against time and forms a curve. The roaster watches this curve closely and by modifying its shape he or she can modify the final taste of the coffee. The possibilities there are almost endless. At Curve we are well aware of this and pay close attention to the technical aspects of roasting and diligently make records of our roasting curves so we can then taste test our coffee and link these experiences with the numbers we see on our graphs. This helps us to understand our craft, control the quality of the coffee we roast and constantly improve what we do.
At the same time, we are working with an organic product - coffee that grows on trees, in the volcanic soil of mountain slopes in Kenya or wild rainforest in Ethiopia. And we think we should look at it as such! The technical tools we have at our hand now are an invaluable help in our work, however we believe that they should be regarded merely as tools that help us bring out rather than modify and alter the intrinsic qualities of the coffee itself coming from the plant's varietal, impacted by the soil properties and environmental factors, and the farming and processing practices.
This to us is the beauty of coffee roasting – the chance to act as the mediator taking a beautiful raw material and realising its potential, honouring the work of the terroir and farmer and bringing that to the customer! Of course we can't help but be biased and make it taste the way we like the most but it will always be with respect to the principles outlined above.