Coffee Roasting

At The Commonage, roasting isn’t rushed - it’s intentional, hands-on, and slow. We believe that every bean has a story to tell, and it's our job to roast in a way that lets it speak clearly.

That’s why we roast using the traditional drum roasting method, in small batches, with close attention to every detail. This slower, more thoughtful approach allows us to draw out the complexity and depth that define truly great coffee.

What Is Slow Drum Roasting?

Drum roasting is a classic method where green coffee beans are tumbled in a rotating steel drum, heated indirectly by flame. As the drum turns, the beans are evenly heated, allowing for gradual, controlled development of flavor.

At The Commonage, we roast slowly and at lower temperatures than most commercial operations. This slower process gives us more control and helps us avoid bitterness, charring, or flattening of the beans’ natural qualities.

The Benefits of Slow Roasting

Here’s why we love drum roasting - especially when done slow and small:

• Better Flavor Development: A longer roast allows sugars and acids to caramelize gradually, creating layered, balanced flavors.

• More Origin Expression: Slow roasting doesn’t overpower the bean - it reveals what’s already there, letting you taste the region, soil, and climate.

• Reduced Bitterness: Fast, hot roasts can scorch beans, leading to sharp or ashy notes. Slow roasting smooths out the cup.

• Consistency in the Cup: In small batches, it’s easier to maintain consistency from roast to roast, ensuring quality every time.

Each roast is closely monitored - not by automation, but by sight, sound, smell, and intuition. We listen for the first crack, watch for color changes, and constantly taste our batches to refine our profiles.

This manual process allows us to respond to the coffee, not just follow a formula. Because no two batches are exactly the same - and we like it that way.