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The Rouxbean Story

MEET THE TEAM

Jacques en Adri-min

Adri & Jacques Roux
Founders and Roasters

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Liam Roux
Our Apprentice Roaster

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Skye
Mascot

WHO WE ARE

It had been a lifelong dream of Jacques and Adri Roux,
to transform the passion for excellent coffee into an occupation.

Starting small but dreaming big, we decided to say ‘Yes’ instead of ‘No’
when moving 
from the hustle and bustle of the city to the Overberg.
Dreaming even bigger, we found ourselves falling in love with the beautiful little town
of Montagu, and we have decided to put down roots on Route 62.     

Our boutique Coffee Roastery at the gateway to the Klein Karoo
uses an innovative Air Roasting method, and much enthusiasm,
to produce premium aromatic coffee
without the acidity and bitterness of conventional roasting methods.

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WHAT WE DO

We specialise in Arabica coffee beans originating from South America,
to create our unique signature blends,
including our full bodied espresso blend.

We Air Roast in small batches to perfectly preserve the flavour of the coffee,
and let you enjoy a smooth, balanced taste like none other!

HOW WE DO IT

Drum-roasting is the traditional way to roast coffee.
But at Rouxbean Coffee Roastery, we believe in innovation.

Air Roasted Coffee is so much richer but also cleaner, smoother, and more aromatic.
And it’s never bitter.

Once we tasted Air Roasted Coffee, we knew we wouldn’t do it any other way.   

For us, Air Roasting is the perfect blend of art and science.
The art is the trial-and-error process of finding the perfect temperature and roast profile for a particular bean, finding the ideal roast that brings out the best of all the flavors and nuances of the blend.

Once we perfected it, that’s when science enters the picture.
Air Roasting technology enables us to achieve that exact same roast for that particular blend
again and again, batch after batch, consistently.

How does Air Roasting work?

Our Air Roasting process begins with the coffee beans suspended and roasted by hot air in the roasting chamber, hence the term “fluid bed”. The fluid bed creates a vortex within the roasting chamber. This vortex of hot air gently roasts each coffee bean at the same rate from all directions.
There’s no better way to roast more accurately or consistently.

As the beans crack and caramelize during the roasting process, they shed their covering which is called chaff, and the hot air blows the chaff into a separate chamber. 

Air Roasting helps preserve the origin flavor while unlocking the best of the bean, which means we don’t sacrifice origin character for a smoky dark flavour. Air Roasting also preserves our longer, keeping it fresh and flavorful.

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WHY WE DO IT

A passion for great coffee, of course!