About Us > Our Quality Assurance
Our QA team adhere to a strict Quality Assurance process - from green beans to packed finished goods ensuring we deliver on our consistency and quality promises.
Harvesting & Picking
Harvesting is the first step in creating a perfect coffee blend...
1 - Harvesting & Picking
Harvesting is the first step in creating a perfect coffee blend. The world of coffee farming is incredibly complex. There are hundreds of different types of coffee trees, and a coffee farmer needs to grow the one that is right for their environment, considering temperature, humidity, soil and nutrients. They also need to analyse if the coffee will be grown in the shade or direct sun, what is the better altitude, how they pick the coffee cherries and how they will be processed. Gaining this knowledge takes many years, even generations to master. It can then take up to four years for a coffee tree to reach mature production. Coffee is still mostly picked by hand and each tree must be visited several times during the harvest; ensuring for best quality only the ripe, purple cherries are picked. It's in these ripe cherries the best "seeds" are found.
Green Bean Sourcing
Belaroma searches the world to select premium grades of coffee...
2 - Green Bean Sourcing
Belaroma searches the world to select premium grades of coffee from the best producing countries. Our requirements are specific and our standards high. We buy our green beans through a network of brokers in Australia, and for this reason we are able to get the best quality at the best prices, ensuring we deliver outstanding quality and value for money to our customers. Our green beans come from all regions of the coffee growing world, highlighting our commitment to differentiated blends and flavour complexity.
Our quality control is meticulous from green bean to packing and storage...
3 - Quality Control
Our quality control is meticulous from green bean to packing and storage. Upon arrival, our green beans are checked. Samples from each shipment are roasted and analysed against stringent scientific and sensory standards to ensure each single origin meets our specific flavour profiles. The beans are then double cleaned and screened, removing any impurities from the coffee before being roasted. Every roast is immediately tested for correct colour by grinding a small sample and comparing it with a colour standard. A second sample is sent to our Quality Control department where in addition to a precise laboratory colour matching evaluation, flavour, strength and aroma are checked by our qualified professional tasters.
At Belaroma we have a state of the art computer controlled Brambati...
6 - Roasting Consistency
At Belaroma we have a state of the art computer controlled Brambati roaster with the ability to manage roast profiles roast after roast, hour after hour, day after day. Our Master Roaster supervises the vital process of ensuring the accuracy of temperature and the consistency of the roast degree and profile. This is the beauty of the Brambati. It ensures that Belaroma's freshly roasted coffee beans are released with absolute consistency.
Blending procedures are very complex; and formulating a blend takes...
5 - Blending
Blending procedures are very complex; and formulating a blend takes skill and knowledge to create a well balanced coffee. Balancing acidity, optimising sweetness, creating good body and length is an art form that requires in depth knowledge of the origins and excellent senses. For this reason, Belaroma's coffee blends are our most guarded secret. Our coffee connoisseurs have cupped many different coffee blends to help find the perfect formulas to please the most discerning of coffee consumer.
Packing & Storing
After the coffee is air cooled, it is packed in to an air tight oxygen...
4 - Packing & Storing
After the coffee is air cooled, it is packed in to an air tight oxygen free environment within a short space of time; this is essential for the beans to retain freshness. Belaroma uses the highest quality one-way valves and triple-poly bags, which are nitrogen flushed as the coffee is packed. No oxygen can get in the bag but the naturally occurring carbon dioxide released by the fresh beans is allowed to escape. Packaged in this environment, the time frame or date range where the coffee is at its best is increased.
If coffee is not packed in a short time after roasting, it will result in a much reduced shelf life. The hard brick pack of coffee you see on supermarket shelves have been allowed to 'de-gas' for some hours, resulting in loss of much of the natural gases and aromatics. This de-gassing is often done whilst exposed to air which contains oxygen. The resultant packed coffee is much staler at the time of packing, resulting in a less aromatic coffee.
Unlike most people think, the coffee machine is not the only important equipment...
7 - Grinding
Contrary to what most people think, the coffee machine is not the only important equipment necessary to guarantee high quality when brewing your coffee. The grinder is equally important. Its correct adjustment is crucial to guarantee a correct dose and grind. These two factors are what influence the espresso extraction, which is the most critical element of the coffee making process.
The coffee machine is a state of the art complex piece of equipment where...
8 - Coffee Machine
The coffee machine is a state of the art complex piece of equipment where accurate temperature and pressure are critical to producing the perfect extraction, highlighting the nuances and flavours of your coffee. For this reason, Belaroma is committed in offering the best barista training in Sydney, which will provide you and your team the skills to always have your machine getting the most from your coffee. Learn from Scottie Callaghan, our head trainer, and the newly crowned 2010 Australian Barista Champion.
In the past, a barista was someone who attended...
9 - Barista
In the past, a barista was someone who attended a 3 hour course and stood behind the espresso machine making coffee. Today, a barista is a recognised professional, someone who attains a high level of knowledge and barista training from coffee farming, single origins, processing, roasting, blending, brewing, latte art and customer service. This experience can only be acquired over a minimum of 3 years of very hard work. Recently titled the 3rd wave barista, this professional is highly valuable to cafes and coffee companies. We offer barista training in Sydney and across Australia to help develop these new professionals.
Because life's too short to drink stale coffee, we're obsessive about providing you the perfect cup of coffee