Ask the Roaster
Click the link to here more about Stephen and his Glasgow roastery.
We roast in the traditional method using our drum roaster alongside modern technology to ensure we produce optimum flavours every roast by monitoring the roast curve, development time and total roast time. At our dedicated Roastery we explore each coffee’s unique heritage and taste to ensure we showcase the intrinsic quality of the bean. We are driven to ensure the personalities of our spectacular Single Origin coffees shine through.
We are passionate about speciality coffee and dedicate a huge amount of time in sourcing our coffee, the beans are then roasted in a unique way to preserve the fundamental quality and flavour. Roasting in small batches allows us to evaluate the roast profiles to identify optimum taste and flavour. We then check these results on our cupping table.
Testing and experimenting doesn’t stop there we continue cupping until the outstanding flavours and tastes are brought to the fore. Only when our coffee reaches this quality are we happy to sell it in our café and in our web store.
Coffee is a seasonal product and we follow harvesting seasons to ensure our coffee is always optimum. Firstly the green coffee that we source has recently been harvested, and we then roast in small batches keeping the coffee as fresh as possible.
When you buy our beans we want to ensure the flavour notes are at their peak to stimulate your senses when you enjoy your brew.
Dog and Hat
Stephen and Louise reached out to us and it was clear that we shared a lot of core values around coffee and the supply chain. Dave took a trip up to Glasgow to meet The Steamie team and find out more about them, and was spoiled rotten with amazing coffee aplenty.
If anyone finds themselves in Glasgow, a trip over to Finnieston's busiest cafe is a must.