Wood Fire Roasted Coffee
OAK WOOD ROASTING
Brasilero Coffee the first roaster in Australia to roast coffee beans exclusively over a wood fire fueled by a mixture of selected Ironbark, Yellow Box and Mahogany specialty wood. The differences are not what one might initially expect. Unlike cooking with a wood oven or grill, where the smoke from the wood imparts a flavour to the final product, the main difference between wood and conventional roasting lies in the quality of the heat delivered to the beans. Heat derived from wood has higher moisture content and is better suited for slow roasting which takes about 50 minutes, whereas gas fired roasting takes about 20 minutes.
The more oil preserved within the bean, the more exquisite the final flavour will be. The natural humidity within the wood will envelop the beans during the roasting process preserving more of the lipids within. Meanwhile, the slow roasting aspect of wood fire roasted coffee ensures the coffee is lower in acidity and higher in body.
The unique advantages of wood roasting do not come without challenges, as the use of such an inconsistent fuel creates difficulties in maintaining consistency between roasts. For an inexperienced operator this would be a nightmare, however the Alviggi Family have been roasting with wood for over 100 years and have developed the intuition and know-how necessary to master the process. We are required to be attentive and observant with each and every roast: nothing can replace the skilled guidance of our experienced roasters. Consistency and quality are our final aim.