CONSISTENTLY ORB ESPRESSO
If we’re going to make the best damn coffee in New Zealand, it’s vital that we do it consistently. To achieve this, we’ve installed strict checks and measures at each part of the blending and roasting process.
Prior to shipment, green bean samples are sent to our team, to approve quality and check for optimum moisture levels (10-12%).
These checks are done again on arrival in New Zealand.
After roasting, the bean moisture level and roast degree are measured to ensure consistency with our desired flavour profile.
Every batch is cupped by our team of master roasters to ensure the same flavour profile is delivered each and every time.
Each batch is roasted, blended, and packed on the same day to retain freshness.
At ORB Espresso we have handpicked a small team of self-proclaimed coffee obsessives, who are constantly inspired and challenged by their craft. Our roasters are also master blenders, cuppers, and baristas, and their job is a heady mix of science, engineering, art, and passion.
Our master blenders work with beans from three (or more) different regions to create a unique flavour profile for our ORB blends. They will often use a more balanced bean, or beans, as a base to create a smooth taste, and then layer on the others to build a signature flavour. The balanced base supports the delicate notes of the layered beans and sustains them through the espresso coffee making process (which can be very tough on the poor coffee bean).
With each new blend, our master roasters disappear for days trialling various levels of roasting, before finally settling on a point (somewhere between very light and very dark), which best showcases the beans’ characteristics.