Customising Your Coffee Experience with Fission and Bloom's Kelloo Coffee Roast Profiles
At Fission and Bloom, we believe that coffee should be a personal experience tailored to your unique taste preferences and brewing methods. That’s why we’re thrilled to introduce an exciting feature—the ability to choose your roast profile for our beloved Kelloo Coffee beans. We offer seven distinct roast profiles, and the best part? We’re here to work with you to further fine-tune the profile to suit your palate.
Our roast profiles are categorised based on their position on a three-by-three flavour grid, offering a range of roast levels from light to dark, and flavours that span the spectrum from fruity and acidic to rich and chocolatey. This allows you to choose a profile based on the characteristics you prefer in your coffee, be it brightness and acidity or a full-bodied, dark roast.
But we don’t stop there—our roast profiles are not static. With direct collaboration and ongoing discussions, we can adjust and refine these profiles to meet your exact specifications, ensuring your perfect cup every time.
The Roast Profiles: How They Influence Flavour
Each roast profile represents a unique combination of temperature, time, and technique that highlights different characteristics of the Kelloo Coffee beans. Below is a summary of the flavour notes you can expect from each profile (these were tested in standard cupping techniques and using a V60):
a1:
Acidity: Medium-high
Sweetness: Medium
Mouthfeel: Silky
Flavours: Stone fruits, dark sugar, clean, short finish. No bitterness, with slight green flavours approaching.
This profile is perfect for those who enjoy a fruity, clean cup with a bright acidity. Ideal for pour-overs or manual brewing methods that highlight clarity and complexity.
a2:
Acidity: Medium
Sweetness: Medium-low
Mouthfeel: Smooth
Flavours: Dark sugar and caramel are more prominent versus a1, with a clean, short finish. A roasty aftertaste begins to appear.
Great for those who want a balance between sweetness and a developing roast character. Suitable for drip coffee brewing or an interesting espresso.
b1:
Acidity: Low
Sweetness: Medium-low
Mouthfeel: Smooth
Flavours: Dark sugar, grilled peach, and black tea.
If you enjoy more developed caramelised sugars and mellow acidity, this profile is an excellent choice, adding depth to your coffee without overwhelming roast flavours.
b2:
Acidity: Low
Sweetness: Medium-low
Mouthfeel: Smooth
Flavours: Dark roast flavours, dark chocolate, and molasses.
This profile is moving into the darker end of the spectrum, ideal for those who appreciate smooth, bittersweet chocolate flavours with a clean finish.
c1:
Acidity: Low
Sweetness: Medium-low
Mouthfeel: High smoothness
Flavours: Prominent roast flavours, roasted almonds, caramel, with some dry bittersweet and astringency approaching.
A robust roast for those who appreciate traditional dark roast flavours. Its smooth body and complexity make it a great choice for espresso lovers.
c2:
Acidity: Low
Sweetness: Medium-low
Mouthfeel: High smoothness, silky
Flavours: Dark roast flavours, with hints of astringency and slight bittersweet approaching.
A fine choice for those seeking the fullest body and the deepest roast profile, delivering bold flavours with a sophisticated finish.
The flavour grid. The characteristics and flavours were determined using traditional cupping methods and the V60 technique. There are three temperature and time levels, a, b, and c, and 1, 2, and 3, respectively, making a total of seven roast profiles. For example, a1 is the lightest roast, while b3 and c2 represent the darkest roasts in this grid. As we move from the bottom left of the grid to the top right, flavours become, in general, less green, bright, and floral, to contain more roast, burnt caramel, chocolate, and roasted nuts.
The temperature levels a and c are to the lower and upper ends of the ideal temperature range, b, for this bean, with green pepper or dry bittersweet flavours being incorporated, respectively. By “ideal” I mean the heat application that produces a style of coffee that most people are familiar with. However, if you would like to explore these roast profiles, we can also further tune the heat application to include, for example, an increase or decrease of heat at the early stages in the roast. Use the contact form to get in touch.
How Roast Profiles Impact the Cup
Each coffee bean has innate characteristics based on its origin, varietal, and processing method. However, the way we roast these beans directly influences their flavour in the cup. Here are some ways the roast profile impacts your brew:
Acidity: Lighter roasts tend to have more acidity, which brings out the fruitier and brighter notes in the coffee. As the roast gets darker, acidity decreases, leading to smoother, more mellow flavours.
Sweetness: Sweetness peaks at a medium roast, where the caramelisation of sugars strikes a balance between brightness and body. Darker roasts will mute these natural sugars and enhance more roasted, savory flavours.
Mouthfeel: Lighter roasts often feel silky or tea-like, while darker roasts build a thicker, creamier mouthfeel. Full-bodied coffees tend to be smooth, with more developed roast flavours.
Flavour Notes: Light roasts (like a1) showcase the bean’s inherent fruity or floral notes, while darker roasts (like b2) bring out nutty, chocolate, and caramel flavours. As you move toward darker profiles, you may also encounter roasted, smoky, or bittersweet notes.
Fine-Tuning Your Profile
At Fission and Bloom, we understand that preferences vary from person to person and even from brew to brew. That’s why we encourage you to take part in the roasting journey with us. Whether you enjoy a bright and fruity light roast for your Chemex or a dark, rich roast for your espresso machine, we can work together to achieve your ideal profile.
The bean-time-temperature (roast) profile. A roast profile in coffee roasting refers to the specific combination of time and temperature used during the roasting process, which influences the coffee's flavour, acidity, body, and overall balance, helping to highlight the unique characteristics of each bean. Essentially, it is the heat treatment to the coffee beans. A change in a few degrees Celsius can have a noticeable impact on the result of the coffee. The chart above show the changes in the bean temperature with time of the b2 roast profile. By moving the bean-temperature curve vertically along the temperature axis at any point in time and by elongating or shortening the duration of time of the application of heat, we achieve different flavours in the coffee.
By trying different roast profiles and providing feedback, we can further fine-tune your selection, adjusting the roast to suit your preferred brewing method. Whether it’s tweaking the roast’s development time to bring out more sweetness or extending the roast for a bolder flavour, our collaborative approach ensures your coffee is uniquely yours.
Let’s Start the Journey
Whether you're a fan of bright acidity, rich sweetness, or dark roasted intensity, our Kelloo Coffee roast profiles offer something for everyone. And, if none of the pre-designed profiles is exactly what you're looking for, don’t worry—we’re here to make those small, nuanced adjustments that transform a great cup of coffee into your perfect cup.
Start your coffee customisation journey with us today, and experience coffee tailored to your preferences, sip by sip.
With this approach, customers can not only choose from predefined roast profiles but also participate in the process of creating a coffee roast that’s uniquely suited to their tastes. It’s this personal, artisanal touch that makes Fission and Bloom’s offerings truly special.
