Specialty grade coffee refers to coffee beans that have been evaluated and scored based on specific criteria set by the Specialty Coffee Association (SCA). These criteria include factors such as bean size, moisture content, and the number of defects present in the beans. To be considered specialty grade, coffee must receive a score of 80 points or above on a 100-point scale.

Welcome to "Bean with the Lot", where coffee meets craftsmanship. We invite you to join us on a sensory adventure. Elevate your coffee experience with us and discover the true essence of coffee.

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Our coffee beans are roasted on-site by award-winning roaster Roger, who clinched multiple medals at an Australia-wide coffee roasting competition, astonishingly, within just six months of venturing into coffee roasting.

What sets Roger apart is his unwavering dedication to roasting beans that cater to our customers' tastes, rather than chasing accolades from competition judges. This commitment ensures that every cup of coffee you enjoy is not only expertly roasted but also perfectly suited to delight your senses.

In coffee roasting, numerous factors influence the process, such as bean moisture content, inline gas pressure, and room temperature. It demands focus, established routines, and a structured approach to consistently achieve our desired roast for each batch of coffee. As an additional quality assurance step, all our coffees undergo rigorous quality control before being packed. Immediately after roasting, we meticulously measure the color of the coffee beans to ensure they fall within our acceptable target range. Additionally, samples from every batch are cupped by Roger to verify that both the taste and roast profile meet our high standards.

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