Bec's Blend

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

uses a variety of different beans to make a unique flavour.

Uses a variety of processing methods to bring out a unique flavour.

This green coffee is stored at 23°C in a climate-controlled room, which is a step up from standard warehouse storage, as the ambient temperature does not fluctuate as much

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

67% Brazil Cerrado Natural · 33% Colombia Supremo E/P (Huila) Washed

It is the depth that fights through the milk, oat or almond! - BEC

Our lovely friend Bec lost her sense of smell after an injury. Without aroma, coffee becomes very different. The delicate florals and subtle nuances most people rely on simply disappear. What remains is body, texture, sweetness, bitterness balance and pure intensity.

We roasted it darker than we normally would. Around 18 percent weight loss. Fully developed sugars. Deep caramelisation. Slight natural oils visible on the surface as the beans cool. It is bold, deliberate and unapologetically strong.

In the cup, expect a heavy, syrupy body with dark chocolate, molasses and toasted walnut. Low acidity. Lingering depth. A powerful finish that stays with you long after the sip.

It was designed so the flavour would still cut through, even without aroma.

And as it turns out, Bec is not the only one who loves it.

If you enjoy subtle florals and light roast clarity, this is not that.

If you want dark, full-bodied and unmistakably strong, welcome home.

When coffee is roasted darker, it tastes stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.

But as coffee is roasted darker, something else happens.

The coffee becomes heavier, more bitter, and less nuanced

Very dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.

This is why darker coffee tastes bold and smoky, but not necessarily complex.

In other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.

Some are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to flavour/darkness intensity , not how much caffeine you will get.

If you want help choosing, our blend comparison table is the easiest place to start.

Tastes the strongest due to it being roasted the darkest.

Tastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth.

Bright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.