Ublend® Training Tip: Roasting Single Origin Coffee

At Ublend®, we roast a variety of single origin coffees every week, carefully developed for both espresso and filter. Our goal is always to highlight the bean’s natural character — not mask it.

Here’s how we approach it:

1. Know the Bean

• Washed = bright, clean

• Natural = fruity, rich

• Altitude and density affect how much heat you’ll need.

2. Roast Light to Medium

• Light roast: Best for florals and acidity (e.g. Ethiopia, Kenya)

• Medium roast: Brings out sweetness and body (e.g. Colombia, Brazil)

• Avoid dark roasts — they mute origin flavor.

3. Control the Phases

• Drying (30–40%): Remove moisture gently

• Maillard (30–35%): Develop sweetness and body

• Development (20–25%): Starts at first crack — finish with clarity, not over-roasting

4. Track and Taste

• Log temps, time, and Rate of Rise

• Cup every batch — adjust based on flavor, not guesswork

Ublend® Tip: We tailor every roast to bring out the best in each coffee. Need help refining your profiles? Our team is here to support your espresso or filter program.