The name is a measurement.
Rate of rise is how fast the temperature inside a roaster is climbing at
any given second. It is the one number that decides whether a coffee
tastes sweet or flat, bright or hollow. Roasters watch it the way a
driver watches the road. We named the company after it because it is the
whole job.
We roast on record, not on instinct.
Every batch is logged as a complete curve. Charge temperature, turning
point, maximum rate of rise, first crack, drop. That profile is saved,
and the next batch of the same coffee is roasted against it to the
second. This is why the bag you buy in March tastes like the one you
bought in September, and it is why we can tell you exactly what happened
to the beans in your hand.
We publish that log with the coffee. Most roasteries keep it internal.
We think if you paid for the coffee, you are entitled to see how it was
made.
We buy coffee we can point to.
Every lot arrives with a farm, an altitude, and a processing method on
record. We taste before we buy. We do not buy anonymous lots to fill a
price point, and we do not blend to hide a weak one.
Fresh means a window, not a date.
Coffee is not ready the moment it leaves the roaster. It needs to rest
before the flavour settles. We hold every batch 48 to 72 hours after the
drop, then ship, so it reaches you inside the window where it tastes
like itself rather than before it or long after.
Small batches, by hand.
We roast in sizes small enough to steer while they are running. A curve
that drifts can be corrected in the same batch instead of written off
after it. That is not efficient. It is the reason the coffee is
consistent.
Questions about a lot, or about roasting in general, we answer them.
roasterrateofrise@gmail.com
0115 282 8032