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Artisan coffee roasting
Roasting is where a coffee’s character comes into its own.
It transforms green coffee into a cup full of flavour, aroma and balance. At Cafés Henri, we roast each coffee with one aim in mind: to bring out the best in the bean, while staying true to its origin or to the flavour profile we want to achieve in a blend.
At a glance
Each roast is approached with the same care: bringing out the best in the bean through precision, patience and experience.
A slow roast of around 20 minutes, giving the coffee time to develop.
Below 200°C
A carefully controlled temperature, never exceeding 200°C.
Reading the roast...
The roaster follows the coffee through colour, aroma and the way the beans develop.
...and bringing out the best in every coffee
Different roast profiles for different coffees, from lighter roasts to deeper, more developed styles.
Bringing out the flavour, not masking it
Roasting is about finding the right balance for each coffee
Roasting transforms green coffee and develops the flavours and aromas we recognise in the cup. As the beans respond to heat, their character begins to emerge, building body, sweetness, intensity and depth.
At Cafés Henri, the aim is not to impose the same roast on every coffee. It is to work with what is already there and bring out the qualities of each bean without overwhelming them.
That means adapting the roast to the coffee. A coffee chosen for its delicate, lively character will not be treated in the same way as one intended to deliver greater body, richness or intensity.
Why we roast slowly
A traditional approach we have followed since 1949
Slow roasting has been part of the Cafés Henri approach from the beginning. Our roasting process takes around 20 minutes, at temperatures that do not exceed 200°C.
Giving the coffee time to develop allows us to control the roast gradually and achieve an even result throughout the bean. It also gives the many aromatic compounds found in coffee time to develop without subjecting the beans to an overly abrupt rise in temperature.
For us, slow roasting is not an end in itself. It is a way of having greater control over the result and producing coffees with balance, depth and harmony in the cup.
The roaster’s craft
There is more to roasting than time and temperature
Modern roasting relies on precise equipment and carefully controlled parameters, but experience and sensory judgement remain essential.
Our roaster follows each batch by sight, smell and sound, watching how the colour changes, how the aromas develop and how the beans respond throughout the roast. Those cues help determine exactly when a coffee has reached the point we are looking for.
That human judgement makes a real difference. Coffee is not simply roasted to a machine setting: every batch is observed and assessed as it develops, helping us achieve a cup that is expressive, balanced and consistent.
From lighter to deeper roasts
Several expressions of flavour
Roast level has a direct influence on the way a coffee tastes.
Our more traditional, deeper roast brings greater body, roundness and depth to the cup. It is particularly well suited to coffees where we are looking for a fuller, richer character.
A lighter roast keeps the profile more delicate and lively, allowing fruitier, floral or more subtle notes to come through. The result is a brighter, lighter style of coffee.
Neither approach is better in itself. The right roast is the one that suits the coffee and the flavour we want it to express
Freshly roasted, carefully protected
Preserving freshness from the moment the roast ends
Within minutes of roasting, our coffee is packed directly at our production site.
The bags are packed under a protective atmosphere and fitted with a one-way valve. This allows the gases naturally released by freshly roasted coffee to escape while helping prevent outside air from entering the pack.
By limiting exposure to oxygen, we can better protect the coffee from oxidation and preserve its flavour and freshness for longer
Roasting expertise for professionals
Our roasting expertise, tailored to your business
Our control over the roasting process allows us to meet the needs of both home coffee drinkers and professional customers.
We supply whole-bean and ground coffee to restaurants, hotels, coffee shops, bakeries, offices and a wide range of retail and distribution businesses.
For specific projects, we can also develop bespoke roast profiles, including for private-label coffees. This gives businesses the opportunity to create a coffee with a flavour profile that reflects their own brand and customers.
The Cafés Henri view
Your questions, answered
Roasting develops the aromas and flavours contained within green coffee and creates the taste, body and texture we associate with coffee in the cup.
It is also where much of the final flavour profile takes shape. Depending on how the coffee is roasted, certain characteristics can be highlighted, balanced or, if the roast is taken too far, masked altogether.
A slower roast gives us more time to control how the coffee develops as its temperature rises.
For our style of roasting, that gradual approach helps us achieve an even roast and gives us greater control over balance and flavour development. The result we look for is a coffee with clarity, roundness and harmony in the cup.
A lighter roast tends to retain more of the coffee’s original character, including brighter acidity and more delicate fruit or floral notes.
A more developed roast generally brings greater body, roundness and depth. Neither is inherently better: the right level depends on the coffee itself, the flavour profile we want to achieve and how it will ultimately be brewed.
Once coffee has been roasted, exposure to oxygen gradually affects its aroma and flavour.
Good packaging helps slow that process and protect the more delicate characteristics of the coffee. For the person drinking it, that means a cup that stays closer to what the roaster intended: clear, balanced and full of flavour