01PRE-FLIGHT
GREEN BEAN SELECTION
It starts before heat is applied. Origin, variety, processing, density and condition all influence how a coffee will behave in the roaster and what we want to preserve in the cup.
COFFEE ROASTING
Roasting Process
At ACE: Aeromia Coffee Emporium, roasting is more than a process it is a craft of precision, timing and taste. Every coffee begins with a story of origin, but roasting is where that story comes alive.
We roast in small batches to maintain control, consistency and freshness. Each coffee is given its own roast profile, designed to highlight its natural character whether that means floral brightness, smooth caramel sweetness, rich chocolate depth or a bold full-bodied finish.
From green bean selection to controlled heat, development, cooling, resting and tasting, every step is handled with purpose. Our goal is simple: to bring out the best roasted and best tasting coffee possible.
At ACE, every roast has a flight plan. Every cup has a destination.
Roasted for excellence. Crafted for the journey.
ACE COFFEE / ROAST FLIGHT
THE ROASTING
PROCESS.
Every roast has a flight plan.
Great coffee is not created by roasting everything the same way. Each coffee arrives with its own structure, density, moisture and flavour potential. The job of the roast is to reveal that character with control, timing and intent.
FOLLOW THE ROAST FLIGHT ↓
GREEN BEAN → FINISHED CUP
01 — THE ROAST FLIGHT
FROM GREEN BEAN
TO FINISHED CUP.
The exact profile changes with the coffee. The sequence stays disciplined: understand the bean, control the roast, taste the result, refine.
↗
02CHARGE
CHARGE & DRYING
The green coffee enters the heated roaster and begins absorbing energy. Early control matters: the bean must warm evenly as moisture is driven off without rushing the process.
03BROWNING
MAILLARD DEVELOPMENT
As the beans brown, aroma and sweetness begin to build. This stage helps shape body, caramelised sweetness and complexity, and is managed through the balance of heat, time and airflow.
04LANDMARK
FIRST CRACK
A key audible landmark in the roast. The beans expand and release energy, signalling the transition into the final development phase where small decisions can make a large difference in the cup.
05DEVELOP
FINAL DEVELOPMENT
This is where the profile is brought to its intended finish. Development is managed to build sweetness and structure while protecting clarity and the natural identity of the origin.
06DROP
DROP & RAPID COOLING
At the target end point the coffee is released from the drum and cooled quickly. Stopping the roast cleanly prevents residual heat from pushing the coffee beyond the intended profile.
07REST
REST & DEGAS
Freshly roasted coffee needs time to settle. As carbon dioxide releases and the coffee stabilises, aromatics and flavour become more expressive and brewing becomes more consistent.
08QUALITY
CUP, ASSESS, REFINE
The profile is only successful if the cup proves it. We taste for balance, sweetness, clarity, body and finish, then use those results to refine the next roast where required.
02 — ROAST INSTRUMENTS
CONTROL THE CURVE.
PROTECT THE CHARACTER.
Roasting is a moving system, not a fixed recipe. The roast is watched as a curve: energy in, bean response, key landmarks and the pace at which temperature is changing.
01HEATENERGY APPLIED
02AIRFLOWROASTER ENVIRONMENT
03TIMEPHASE BALANCE
04RATE OF RISEPACE OF CHANGE
05FIRST CRACKKEY LANDMARK
06DEVELOPMENTFINISH CONTROL
ACE / PROFILE TRACEROAST FLIGHT 01
BEAN RESPONSERATE / ENERGY TREND
03 — THE INTENT
ROASTED TO REVEAL.
NOT TO HIDE.
The target is not simply light or dark. The target is a cup that expresses the coffee well.
CLARITY
Keep the origin recognisable. Fruit, florals, cocoa, spice or other defining notes should remain legible in the cup.
SWEETNESS
Develop enough energy and time to create rounded sweetness and balance without baking away liveliness.
BODY
Build texture and structure appropriate to the coffee rather than forcing every origin into the same roast signature.
ACE ROAST PRINCIPLE
THE PROFILE SERVES THE COFFEE.
THE COFFEE DOES NOT SERVE THE PROFILE.
THE COFFEE DOES NOT SERVE THE PROFILE.
04 — READY FOR DEPARTURE
ROASTED FOR EXCELLENCE.
CRAFTED FOR THE JOURNEY.
From origin selection to the final cup, the objective is consistency without losing character. Controlled process. Clear intent. Coffee that still tastes like where it came from.