Roasting the Monocle Way

At Monocle Coffee, roasting is a quiet craft — one guided by precision, patience, and a deep respect for the character of each origin.

Our coffees are roasted in small batches in England to preserve their delicate aromatics, highlight natural sweetness, and develop layered complexity in the cup. Every origin is treated with intention: whether it’s a fruit-forward Ethiopian, a chocolate-toned Guatemalan, or a nuanced seasonal blend, each profile is carefully fine-tuned to express its unique identity.

We typically roast towards the lighter to medium end of the spectrum — a style that favours clarity, natural flavour, and solubility across a range of brew methods. However, for those who enjoy a deeper, more powerful cup, select blends such as our House Blend Dark Roast and Intenso are roasted darker to deliver bold, full-bodied richness without compromising balance.

A Cleaner, More Controlled Roast

Unlike traditional drum roasters that rely on open flames, we use a modern method that roasts in a precisely controlled, oxygen-free environment with direct heat. This allows our roasters to make swift, delicate adjustments throughout the process — resulting in a roast that’s even, consistent, and remarkably clean.

The result is a smoother cup with defined flavours and minimal bitterness — true to the essence of the coffee itself.

Before packing, each roast is cupped and assessed to ensure optimal flavour and consistency. Only then is it packed to order — so you receive your coffee at its peak, ready to enjoy at home, in the office, or in your establishment.