The art of roasting is in how and when heat is applied to the Perkee beans to perfectly capture their flavour.
The first crack is when we hear the bean audibly pop or crack like popcorn. The second crack is usually when the oils begin to migrate from the inside of the Perkee bean to the outside. Just before its second crack, Perkee beans release a very pleasant dark chocolate flavour eased with caramel notes and a complex acidity.
After they are roasted, Perkee coffee beans are cooled quickly down to about room temperature. We do this quickly because if the beans stay warm for too long it dulls the flavour of the coffee.
We roast our Perkee coffee beans in small batches in Yorkshire in a Probat, gas-fired drum roaster. This means every bean is consistently roasted to guarantee the flavour our customers love.