A Day in the Life of a Ballarat Coffee Roaster

At Karon Farm Coffee, every bag of beans tells a story. Behind the rich aroma and bold flavours is a meticulous process carried out by skilled hands. Ever wondered what a day in the life of a coffee roaster looks like? Let’s take you behind the scenes.

6:00 AM – Setting the Stage

The day starts early as the roastery comes to life. The first task is warming up the roasting equipment, reviewing the roasting schedule, and weighing out all the green bean batches for the day ahead. Consistency is key, so we ensure we have the right beans and precise measurements for each roast profile.

7:00 AM – Roasting Begins

Once the roaster is preheated, the first batch of green coffee beans is loaded. As the beans tumble in the drum, the magic begins—moisture evaporates, colour changes, and familiar coffee aromas emerge. Temperature control, airflow, and timing are everything. A few seconds can distinguish between a perfectly balanced roast and a batch that doesn’t meet our high standards.

Once roasted, the beans are destoned, and samples are set aside for evaluation. This is where we fine-tune our process. We conduct a cupping session — tasting coffee to assess aroma, acidity, body, and flavour.

Noon – Packaging & Fulfillment

It’s time to pack orders. Each bag is carefully weighed, filled, sealed, and date-coded, ensuring that every customer receives fresh coffee at its peak flavour. Whether it's for a café or an online customer, or a local delivery, every bag is handled with care.

4:00 PM – Clean Down & Prep for Tomorrow

As the shift winds down, the roastery is cleaned, and equipment is maintained. Everything must be in top shape to ensure another day of exceptional roasting.

Being a coffee roaster is both an art and a science. It’s a daily pursuit of perfection, balancing precision with creativity. The next time you sip a cup of Karon Farm Coffee, you’ll know the dedication that goes into every roast!