Sourcing the coffee beans
Everything starts with the beans. At Coffee Aroma, our coffee is sourced through Ozone Coffee — a specialist roaster working directly with some of the world’s most respected coffee producers.
Their approach is built around long-term relationships, transparency and sustainability — not just buying coffee on the open market.
Ozone work directly with producers or trusted partners at origin to ensure fair pricing, ethical practices and consistent quality.
These relationships are developed over time, allowing farmers to invest in better growing practices, improve quality and build more sustainable businesses.
The focus is always on sourcing exceptional coffee from producers who are leading the way in quality and sustainability.
This means every coffee we serve has a clear origin, a story behind it, and a flavour profile shaped by where and how it was grown — not just how it was roasted.
Roasting for flavour
Roasting is where coffee develops its flavour. Green coffee beans are transformed through carefully controlled heat, unlocking sweetness, body and aroma.
Ozone roast coffee throughout the working week to ensure freshness, meaning the coffee we serve is always at its best.
Their approach focuses on roasting each coffee to highlight what the farmer has grown — not overpower it. This means preserving origin character while developing balance and sweetness.
Rather than roasting dark for bitterness, the goal is clarity and drinkability — allowing natural flavours like chocolate, fruit or citrus to come through cleanly in the cup.
This style of roasting is often described as “omni-roasting” — designed to work beautifully across espresso and filter while maintaining the coffee’s true character.
Roasted for balance, not bitterness
Our current espresso Guatemala - San Patricio is roasted to bring out natural sweetness and clarity.
Expect a smooth chocolate base, gentle citrus brightness and a clean, biscuit-like finish.
This is the result of careful roasting — developing flavour without masking the origin.
Understanding coffee flavour profiles
Not all coffee tastes the same. The flavour of a coffee depends on where it is grown, how it is processed and how it is roasted.
Chocolate & nut
Smooth, familiar and comforting flavours often found in coffees from Brazil and Central America.
Fruit & acidity
Bright, vibrant notes like berries or citrus — common in African coffees such as Ethiopia or Kenya.
Sweet & balanced
Caramel, honey and soft sweetness with a clean finish — ideal for everyday drinking.
These flavour differences are natural and come from the origin and processing of the coffee — not added flavours.
On Demand Grinding
Grinding coffee fresh is essential. Once ground, coffee rapidly loses aroma and flavour — which is why we grind every shot on demand.
But grinding isn’t just about freshness — it’s about control. Grind size directly affects how quickly water flows through the coffee, shaping strength, balance and flavour.
At Coffee Aroma, every dose is weighed using high-speed precision scales to ensure exact consistency before extraction.
We then use a Puqpress automatic tamper to apply perfectly consistent pressure — removing human variation and ensuring an even extraction every time.
Our Victoria Arduino Black Eagle VA388 provides real-time feedback on each shot, allowing us to adjust the grind throughout the day.
In practice, this means regular adjustment — fine-tuning extraction to keep every espresso balanced and consistent.
This level of control is what ensures your coffee tastes just as good at 10am as it does at 4pm, day in, day out.
Precision espresso extraction
Precision extraction
This is where coffee becomes truly exceptional. Espresso extraction is a precise balance of grind size, pressure, temperature and time — and even the smallest change can alter the flavour completely.
At Coffee Aroma, we use the Victoria Arduino VA388 Black Eagle Gravitech, one of the most advanced espresso machines in the world. This allows us to control every variable with accuracy, ensuring each shot is extracted exactly as intended.
The same machine used in World Barista Championship competitions.
A slightly finer grind can increase strength and intensity. A small change in temperature can bring out sweetness or acidity. Even a second difference in extraction time can shift the balance of the entire cup.
We continuously adjust and “dial in” our espresso throughout the day to account for changes in humidity, bean freshness and usage. This attention to detail ensures every coffee we serve is consistent, balanced and full of flavour.
Each group head is digitally controlled to maintain precise thermal stability, ensuring every espresso is extracted under identical conditions.
Weight-based consistency
Unlike traditional volumetric machines that measure espresso by liquid volume, our system measures each shot by weight using integrated scales.
This is significantly more accurate, as espresso volume can vary due to crema, grind size and extraction changes. By dosing by weight, we ensure every shot delivers consistent strength, balance and flavour — cup after cup.
Temperature control
Each group head on our espresso machine is individually temperature controlled, allowing us to maintain precise and stable brewing conditions for every shot.
Temperature plays a critical role in flavour. Even a 1–2°C change can shift the balance of a coffee — bringing out more acidity, sweetness or bitterness.
By keeping temperature stable and consistent, we ensure every espresso is extracted cleanly, with the intended flavour profile preserved from shot to shot.
This level of precision is why specialty coffee tastes cleaner, smoother and more consistent than standard café coffee.
This level of control is what separates specialty coffee from standard café coffee.
Today’s espresso
Guatemala - San Patricio
Caturra - Washed process
Flavour profile:
Milk chocolate - Orange - Biscuit
Sourced and roasted by Ozone Coffee, selected for balance, sweetness and clarity in the cup.
Visit us in Lincoln city centre
Precision behind every shot
optimal extraction pressure
independent group head temperature control
weight-based extraction for precise shot control
checked & adjusted for perfect flavour after every shot
Powered by the Victoria Arduino Black Eagle VA388 — one of the most advanced espresso machines available.
Milk texturing
For milk-based drinks like flat whites and lattes, properly textured milk is just as important as the coffee itself.
We create smooth, velvety milk that complements the espresso rather than overpowering it.
The final cup
The result is a balanced, flavourful coffee — made with care from start to finish.
This attention to detail is what sets specialty coffee apart from standard café coffee.
