Miller’s blend has a clean distinctive flavour and aroma. The degree of roast is dark but with no surface oil on the beans. This roast is designed to be used primarily in the espresso machine and will produce a full strong flavour without any bitterness.
Roasting is done on a Petroncini 30kg drum roaster. At around 215ºC each roast takes approximately 20mins and during that time a moisture loss of around 20% occurs. Once roasted the coffee is packed and usually dispatched on the same day.
Blending and roasting at Miller’s Coffee is seen as art. No computers are used in the roasting process. Rather the roaster uses their sense of sight, smell, hearing and taste giving the customer a coffee blend with a human touch.
Papua New Guinea: Sigri A 40%
This fine quality coffee has balanced acidity, is full bodied with a rich smooth flavour and makes up 40% of our blend
The green beans from the Sigri Coffee Estate are especially known for their excellence. Situated in the 40 mile long Wahgi valley in the Eastern highlands province the coffee is a 100% high grown washed Arabica.
The estate is highly regarded for its programmes of sustainability in regards to the husbandry and care of the plants and also to the local community. People working for the company are provided with health care and given education opportunities.
Coffee was first grown commercially in Papua New Guinea in the early 1950s. New Zealand roaster John Calvin of Faggs Coffee being one of the first users. In more recent years it has appeared on the world market where its popularity continues to grow.
Colombian: Medellin Excelso 30%
Excelso is a combination of grades ‘supremo’ and ‘extra’. When roasted well it has a beautiful flavour, a fragrant aroma and a fine balanced acidity.
Medellin is in the central mountain range of Colombia’s coffee growing region. It is the most famous and like most of their coffee is grown on small plantations where it is carefully picked, 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. It is a full bodied coffee with excellent flavour and fine acidity.
The main growing area in Kenya stretches south from the slopes of Mount Kenya almost to the capital Nairobi. The deep fertile volcanic soil, combined with ideal temperatures and rainfall produces one of the world’s finest coffees.