Behind the scenes of production: how we create the perfect coffee for you

Do you love it when your coffee always has the perfect balance of taste and aroma? So do we! But behind that lies a huge amount of work: from careful roasting to laboratory testing of each batch to ensure the highest quality.

To reveal all the flavor nuances, we roast our coffee beans on German Probat roasters—some of the best in the world. Thanks to the Pilot Shop Roaster and destoner, we achieve flavor consistency from batch to batch. This means that the coffee you order today will have the same flavor profile as last time.

We deliver coffee 5-7 days after roasting—when the degassing process is complete, and the beans fully reveal their potential.

But that’s not all! Before we pack the beans, we always taste every batch to ensure its flavor meets our standards.

Our goal is to do everything we can to make sure every cup brings maximum satisfaction. That's why we check every detail in our own coffee laboratory. Using professional equipment, we control the quality of the beans—from green to roasted.

What do we test?

• Moisture level of the beans: Kett Electric Laboratory PM-450 is a moisture meter that measures the moisture content of each batch of green beans. We get the percentage value the day after the batch arrives.

• Roast level: Coffee Roast Analyzer Dipper KN-201 is a colorimeter that helps us maintain the standardized roasting palette from SCA. It measures the roast level both in the beans and in the ground coffee, allowing us to evaluate the uniformity of the process.

• Grind and extraction: HM Digital BTR-1000 is a refractometer we use to check brewing recipes. It measures the content of soluble substances in finished drinks (from espresso to filter and alternative brewing methods). To control grind consistency and check the performance of coffee grinders, we use the standardized KRUVE sifter system.

• Water quality: Water control is one of the key factors affecting the taste of coffee. We carefully check its quality using the TDS-3 (which measures total dissolved solids) and the pH meter (PH818) (which determines acidity).

Every sip of coffee is a combination of roasting mastery, precise laboratory checks, and care for quality. We don’t overlook any parameter, ensuring that each of you gets your perfect cup of coffee every time.

P.S. Dmitro shared and showed a lot of interesting things about our production. Subscribe to the 25 Coffee Roasters YouTube channel to be among the first to learn about company news and the coffee world!