Redemption Of The Spro
Try out our most intensely engineered coffee ever !
Spro is a recent Bronze Medal winner in the 2017 Royal Sydney Coffee Awards (Fine Foods) Espresso Class and Silver Medal winner in the Espresso Category at the 2014 Australian International Coffee Roasting competition.
A 100% Arabica medium-light roast whole coffee beans - a coffee designed for the contemporary espresso purist.
Roasting coffee beans can be like living on a constant roller-coaster - many periods of elation when people simply adore your coffee and then there are those few moments of sheer frustration when someone gives you a simple back-handed compliment "yeah.....it's really good in milk but I prefer to run my coffees as a double ristretto black".
Of course, you can't please everyone and the Old Wive's Tale (or Urban Legend) that a well roasted coffee will suit all styles of extraction and brewing is nonsense.
Generally, if you roast well for espresso, may taste mild or weak in milk (milk-based espresso, e.g. cappuccino, latte, flat white, etc.).
After 9 years and tens of thousands of batches of roasted coffee later, we have well and truly tested that theory to death.
We even went to a fair amount of trouble to write an article about the various aspects of roasting depths - light, medium or dark - see the article on light to dark coffee roasting
You simply cannot debate the facts - roasting rules are different between making a pleasant milk-based espresso coffee with chocolate, body and long finish enjoyed by the majority of coffee drinkers versus the 3rd-wave modern double ristretto using 21g baskets intende for a a short, fruity burst of intense complexity and sweetness.
After years of providing products that would delight all coffee drinkers, we have developed a special product designed to suit the modern styles of espresso coffee extraction.
We call it Redemption of the Spro - a radical departure from our strongly-held beliefs that you should always "please the broad majority" when it comes to roasting coffee beans.
After numerous ongoing debates (or more rightly called stoushes) with some of my special barista friends, I finally relented and set about designing a new Espresso-focused product to be used as Redemption of the Spro.
We started around early July 2013 timeframe and the first step involved pulling apart some of our coffees so we could examine the performance of various beans across a variety of roasting profiles.
Soon afterwards, we then analyzed our two roasting platforms to look at the effect of roast methods on the creation of sugars during the roast process.
We then invested in additional tools to provide microscopic, real-time views of coffee bean development during roasting.
Redemption of the Spro is about celebrating espresso extraction.
It's not a traditional old-school Italian style using dark roasted, robusta-laden coffee that you can buy just about anywhere - it's a modern approach to quality coffee preparation using sophisticated tools and techniques to create a coffee that showcases the original character of the beans used in the blend - just as the farmer would have been proud to see.