A Coffee Roasting Business, RAVE COFFEE (2016)

A Coffee Roasting Business, RAVE COFFEE (2016)


[VIKKI]: Both myself and Rob, we were in the
IT industry. Rob worked for BT, I worked for a company,
Quicksilva. We just got to the point where we’d had enough of the corporate side of things. We always had a plan to move to Australia, so we decided literally to just up everything
and move to Australia. My sister-in-law said, well why don’t you
go into the coffee industry, set-up a mobile coffee van, and that’s what
we did so Rob got that interest in coffee, and literally
within a month of arriving we managed to get a coffee van, kit it all
out and literally created Rave Coffee in Australia. Just as I passed my student course, we were
pretty much stuck over there without any visa at all, so what we decided
to do was then come back and start Rave over here. But instead of going to the front-end of the
cafe side which is hard work, or a mobile coffee van, we decided to take one step further back and
do the manufacturing side. It’s quite an engineering or it’s a manufacturing
process, Rob’s of that mindset, so to learn about it
and actually roast it it’s like engineering. The guys tend to very much talk to the brokers see what flavours are out there, what’s the
most popular then we buy the product in based on some cupping
tasting that they might do. Then when they’ve looked at the way that it’s
been recommended to be roasted, they will do trial
roasts on the small batch roaster. Once they’ve got it right on the small batch
roaster then they’ll do small roasts on the bigger
roastery, so they’ll weigh coffee in. they might roast it light, do a dark roast,
just to get the different profiles of flavours. it’s very much if they go light, they’ll do
it to first crack. It’s just trial and error to a degree with
the roasting side of things and then once you’ve got that profile, that’s
what set into the machine, and then they can run the roaster from there. [BROOKE]: I worked as a chef before so flavour and things like that have always been
important to me, and when I realised coffee could be so many
different flavours, it just blew my mind, it blew me away, and I wanted to investigate more. it started off just serving coffee, learning
how to do it then I realised I really wanted to work on
the creative aspect of it, bring out what I could from each coffee, to make it be its best, show what its flavours
could be and I realised the only way to do that was
roasting. It’s what I do, what I love. Different densities, different water content,
different origins, different processing methods, they all affect
the way that we’d go about roasting it, every single bean is different. Whether it be of different varietal will sometimes can have an impact. They will all play a huge part it’s a little more complicated than people
think. First thing I do is write up a roast list schedule it for the day, see what cupping
I need to do from the day, before roasting. Make notes on that, maybe adjust a roast or re-roast something it I didn’t think it was
up to par. Cup coffee, taste coffee all day, repeatedly, over and over and over. Then it’s the end of the day and I go home. We do sensory cupping, which is where you line up say, say I’ve got a coffee that tastes I think, like grapefruit, peaches and walnut, I will go buy grapefruit, peaches and walnuts. The idea is it’s training your palate to remember a flavour or a nuance of a flavour. And when you then cup the coffee to be able to mentally recall that and say ah, that’s the flavour, I remember that because we do go, right so that’s nectarines that’s over-ripe nectarines, that’s unripe, that’s sour, you train your palate and that memory is how we come up with the
tasting notes. It’s a lot like cooking in that respect. [VIKKI]: Most coffee beans are grown around
the equator so a lot of it is third-world countries. We can get from Papua new Guinea, Colombia,
Brazil, all sorts of different areas. [BROOKE]:We go to Africa, we go to Tanzania,
Kenya, Ethiopia, sometimes Cameroon, Rwanda, Congo, and then going over to central and south America, Nicaragua, Honduras, Guatemala, Mexico,
Peru, pretty much anywhere in the world. Occasionally Cuba if it’s been a good year. We like to have a large variety on offer so we keep it seasonal, always fresh crop. if they produce coffee and it’s up to our
standards we’ll buy it. [VIKKI]: We wanted to be something different just a little bit out there. But our industry now in the UK is now moving up into that kind of taste, understanding that there are different varieties
out there, different tastes. So it was trying to give
that something different rather than just following mainstream. What you tend to find is the type of customers
that we’ve got are interested in coffee, they’ve got that
passion for coffee so they know generally how to brew it, or if they don’t then they’ll find that information because they’re paying over the odds, probably
a little bit more than a supermarket coffee that they’d just
chuck in a cafetiere. So people that we tend to find, are people
that have the passion and will know how to brew it properly. I think once you’ve got a passion for something you can just grow it really. I’ve always wanted for people to recognise
our logo so it’s a little bit like Starbucks you could actually take way the word Starbucks
and know what that is. So I suppose the ambition in the future is to be able to have that reputation, that good
reputation of if someone saw our logo they know it’s
going to be good coffee in here. So that would be, that’s what’s driving us
forward.

14 thoughts on “A Coffee Roasting Business, RAVE COFFEE (2016)”

  1. Bought some beans off these guys other day roasted and posted same day got them the next morning great coffee will defiantly be buying again always need to buy them little and often keeps them fresh for a great cuppa

  2. Researching Rave Coffee some more I found there's another director who is not mentioned here and he's a multi millionaire. Business is so much easier when you have access to start up and rainy day funds…

  3. Nice I need to learn this but I’m over 50 now and I’m not sure how can I do it, btw pls put the milk back to fridge all the time after use

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