Learn more about the Maillard Reaction, named after Louis-Camille Maillard, the chemist who first described the process over 100 years ago.
What does it take to commission a new coffee roaster? Merlo Coffee’s John Palmer takes you through the process.
What does it take to be a coffee roaster? Our trainee roaster Jake takes you on his journey through his roaster training.
From the warm up phase, to the end of a full dark roast – what really happens to beans in a coffee roaster?
The secret to Merlo Coffee’s rich balanced flavour is the roasting profile that our roasting team strictly follow.
Steve’s office isn’t like most. It is a shiny, bright blue Brambati Roaster sourced directly from Codevilla, Italy.
The Merlo Brambati KS120 toastatrice (roaster), affectionately known as ‘Rosa’, is a state of the art machine.
Get to know a little bit more about John, one of the expert Merlo Roasters.
Our Head Roaster, Steve, recounts his time in Papua New Guinea visiting our major raw coffee bean supplier.