Frazer Habershon, the founder of Frazer’s Coffee Roasters, let us in on some of the lesser-known truths behind the beans…
It’s a type of science!
Every roast is a careful balance of temperature, timing and chemistry. It’s about sugar caramelisation, moisture loss and complex chemical reactions – all tailored to highlight the natural characteristics of the bean. Roasters work from detailed data about altitude, varietal and processing method to build a roast profile that brings out the best in each batch.
There’s a lot of trial and error
Hitting the right flavour isn’t immediate – it takes repeated test roasts, constant adjustments and a finely tuned palate. Once a profile delivers the right flavour notes, it becomes a repeatable recipe. Roasters follow it to the letter, chasing consistency across every batch. The difference between success and failure can come down to a single degree.
It’s physically demanding
The sacks weigh 60kg. The equipment runs at nearly 250°C. The environment is loud, hot and full-on. Every roast involves lifting, shifting, loading, monitoring, and occasionally, wrestling with machinery. It’s a hands-on job that needs concentration, stamina and precision – all while working in what feels like a furnace.
It all starts with a fruit
Coffee doesn’t come from a bean in the ground – it starts as a fruit, growing on a tree in the tropics. Inside that fruit are two seeds, which are hand-picked, dried and processed before they’re ever roasted. It can take eight years for a tree to produce its first crop. Around 36 cherries go into a single cup of coffee.
Artisan coffee is for everyone
Specialty coffee can feel exclusive – but it shouldn’t. Quality and ethics can go hand-in-hand with accessibility. That means showcasing the work of farmers, building long-term trade relationships and keeping the doors open to everyone, regardless of knowledge, background or budget. Our aim is simple: proper coffee, made with care, enjoyed by all.
Pop into their welcoming café space at 203 Arundel Street to see the roasting in action, or explore the full range online here
