How we roast coffee


Roasting is on a Petroncini 30kg drum roaster at 212ºC.  Each roast takes approximately 20min.  This gives a moisture loss of around 20%.

Roasting at Miller’s Coffee is seen as art.

 Roasting at Miller’s Coffee requires sight, smell and hearing, giving the customer a coffee with the human touch.


For our cafe and other hospitality clients, coffee is roasted, packed and dispatched the same day.

Miller’s Original Espresso Blend


Miller’s Espresso Blend has a clean full bodied flavour with a distinctive aroma.  Premium mild Arabica’s beans are used, the roast is dark but with no surface oil. Miller’s Blend is designed to be used in the espresso machine.

It will produce a full strong flavour without any bitterness, epitomising the Antipodean taste.

The green beans used a blended together 'hot' in the roaster.

The three types of green coffee used are -

Papua New Guinea: Sigri A 40%


A fine quality coffee with balanced acidity, full bodied with a smooth flavour.  This makes up 40% of our blend


The beans from the  Sigri Estate are especially known for their excellence. The coffee plants are situated in the 40 mile long Wahgi valley in Eastern Highlands province.

The estate is highly regarded for its programme of sustainability.   This includes husbandry and care of the plants and the local Mount Hagen community. People working for the company are provided with health care and given education opportunities.


Coffee was first grown commercially in PNG in the early 1950s.  New Zealand roaster John Calvin of Faggs Coffee was one of the first importers, in 1952.  In recent years PNG coffee has appeared on the world market where its popularity continues to grow.  This, the predominate bean in our blend, comes from the Pacific region.

Colombian: Medellin Excelso 30%


Excelso is a combination of grades ‘supremo’ and ‘extra’.  When roasted it has a beautiful flavour with a fragrant aroma, a rich body with medium to high acidity.

Medellin is in the central mountain range of Colombia’s coffee growing region.  Most of the coffee comes from small plantations.  It is carefully picked then wet processed before being graded.

Kenya: AA 30%


‘AA’ is the grade which commands the highest prices and is one of the finest quality internationally.  A full bodied coffee with excellent flavour and a high acidity.


The main growing area in Kenya stretches south across the slopes of Mount Kilimanjaro and east beyond the capital Nairobi.  The deep volcanic soil, combined with ideal temperatures and rainfall produces some of the world’s finest coffees.

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