How We Roast Coffee

State-of-the-Art Roasting

How We Roast Our Coffee

At sipshift, roasting isn’t just a step in the process, it’s an art form. Our beans are roasted in an oxygen-free environment, enhancing flavour and aroma in every cup.

Roast Styles, Tailored by Taste

From short and punchy to slow and smooth, our roasting styles are as varied as the coffees we create. The way we roast has a big impact on the final flavour, and we fine-tune every batch for peak deliciousness.

Roasting with Precision Heat

We use direct heat and convection, not an old-school heated drum. Here’s how it works: green beans are measured precisely via our high-tech trolley with built-in scales, then whisked into the roaster using vacuum suction. Inside, hot air (not flames) is pushed through the beans, while paddles keep everything moving evenly.

This method gives us ultra-precise control, quick temperature changes, clean roasts, and no scorched surfaces.

Clean, Even, and Consistent

Thanks to convection roasting, our beans are roasted thoroughly without damaging the surface. The result? Coffee that's smoother, cleaner, and stays fresher for longer. No bitter edges, no burnt notes—just pure flavour.

Blending with Care

Every blend starts with a recipe—and we follow it to the gram. Green beans are weighed and blended by hand in our precision trolley (complete with a magnet to catch any unwanted bits). Consistency is key, and we never compromise.

Full Traceability

Our custom software tracks each batch back to its farm of origin. From bean to brew, we know exactly where your coffee came from.

Air-Cooled to Perfection

Once roasting is complete, we cool the beans with clean, fresh air, no smoke clouds, no flavour compromise. Air cooling gives us better control and a more consistent finish, right to the last bean.

High-Tech & Eco-Friendly

Our roasters are some of the most environmentally friendly on the market, using up to 80% less gas than traditional machines. Built primarily from stainless steel and fully computerised, they follow roast curves with mind-blowing accuracy—within 0.1°C and 1 second of the set profile. Yes, really.

Before going into full production, every roast is first manually dialled in by hand. Once perfected, the machine replicates that roast exactly, every time.

De-Stoning (Because Gravel Isn’t a Flavour Note)

After roasting, all beans go through a de-stoner to remove any stray stones or debris. You’ll never find surprises in your brew.

Rested and Ready

Freshly roasted coffee releases carbon dioxide (CO₂), so we give every batch a rest before shipping it out. That means your coffee arrives tasting balanced, vibrant, and ready to brew.