THE ROASTING PROCESS
Our goal is to highlight the nuances in each of our coffees. We buy coffees that have the potential for greatness before they enter the roaster, and we take pride in presenting the coffee in its most glorified form. The approach is methodical, the results are replicable, and the process is driven by the relentless pursuit of quality in the cup. Here’s how it works:
1. Green beans are loaded into the hopper.
2. When the drum reaches the appropriate temperature, the beans are released from the hopper into the rotating drum.
3. The sight, sound, and smell of the coffee is monitored throughout the roast via the tryer, and the viewing window.
4. When the coffee reaches the end of the roast, it is dropped from the drum into the cooling tray to quickly bring the temperature down and prevent the beans from burning.
Early in the roasting process, gas flames directly transfer energy to the rotating drum. As the beans absorb heat, they begin to swell and throw off their silver skin (chaff).
Airflow from the convection tube helps to separate the chaff from the bean, and deposit it into the chaff collector. As the coffee continues to heat, moisture is released and the chemical reactions between amino acids and reducing sugars begin to take place. These are called Maillard reactions, and they are responsible for changing the cellular structure of the coffee bean.
Once roasted, the coffee contains about 1,000 volatile compounds! Developing a specific roast profile for each coffee is the key to manipulating the aroma, flavor, acidity level, and body, until we have found the truest representation of the coffee.