The Wood Fire Difference
Flavour, craft, and tradition—roasted the right way, not the easy way.
Powered by Fire
There’s something about fire—primal, powerful, and sacred. For centuries, people have gathered around the flames, sharing stories, passing down traditions, and forging connections. At Wood Fired Coffee, it’s more than just heat—it’s the soul of every roast.
Mastering the Roast
Forget gas. Forget electric. We roast coffee the old-school way—over real, sustainably sourced hardwood. It’s slow, it’s steady, and it brings out flavours no other roasting method can. The result? A bold, smooth brew that hits differently.
Flavours by Flame
Wood-fired roasting isn’t the easy way—it’s the right way. Every small batch is crafted with patience, letting the flames unlock bold, complex flavours. It’s slow, it’s artful, and it’s worth it. Because nothing legendary comes easy.
How Does Wood-Fired Roasting Compare?
Our Way
The Other Way
Wood-Fired Roasting
🔥 Uses soft, even heat for a smooth, balanced roast
🔥 Enhances the bean’s natural sweetness and complexity
🔥 Creates a full-bodied coffee with caramel, cocoa, and nutty notes
🔥 Lower acidity for a gentler, more enjoyable brew
🔥 Consistent results, every single time
Gas Roasting
❌ Uses direct heat, often leading to uneven roasting
❌ Higher risk of scorching and burnt flavours
❌ Can produce inconsistent results from batch to batch
❌ Harder to control temperature, affecting overall quality
From fire to cup
Sourcing the Best Beans
It all starts with top-quality Arabica beans, handpicked from the best coffee regions around the world. Every batch is chosen for its rich, unique flavours—because great coffee is only as good as what goes into it.
Lighting the Fire
No buttons. No quick fixes. Just a roaring wood fire and our custom-built roaster. Unlike gas, which can burn or unevenly roast the beans, wood creates a soft, dry heat that gently caramelises them from the inside out. That’s where the magic happens.
The Slow Roast Advantage
Good things take time. Our roasters keep a close eye (and ear and nose) on every batch, carefully managing the airflow and temperature to bring out deep, full-bodied flavours. No harsh acidity. No burnt bitterness. Just smooth, balanced coffee with a natural sweetness.
Cooling & Resting
Once roasted to perfection, the beans are air-cooled naturally—locking in those caramel, cocoa, and nutty notes. Then, they rest just long enough to let the oils develop and the flavours settle into something truly special.
Packed for Freshness
No one likes stale coffee. That’s why we pack our beans fresh in airtight, one-way valve bags—so every sip tastes just as good as the moment it left our roaster.
once you taste it
there's no going back
It just hits different, one flame-kissed bean at a time.
Beyond the Roast
Discover the people behind our craft and our commitment to a sustainable future.
