Roasting requires a skill set somewhere between art and science. Roasters need to have a strong attention to detail, excellent sensory skills and sensory memory, and a love of all things coffee. These traits differentiate between good roasters and great ones.
The goal in coffee roasting is to enhance the qualities of the green coffee beans and to develop them to their fullest potential. For example, we might try to tame a coffee's acidity while accentuating its citric flavor, or we might try to bring out the mouthfeel in a coffee while also enhancing its natural chocolate notes. As our roasters will tell you, the process is both challenging and extremely rewarding.
Each batch of roasted coffee is tested with an Agtron roast analyzer to scientifically test the classification of the roast. The Agtron system is common
in the Specialty Coffee Industry and the rating system is from 0.0 points (darkest)
to 100 points (lightest).
These samples are also "cupped" to ensure
that the flavor matches our specifications and to provide our customers with
consistency.
Medium Roast
As coffee beans begin to develop, they reach the first stage
of roasting that is light in color and bright in the cup. (Color: Cinnamon Brown)
Full City Roast
The most desirable characteristics of a particular country
or region are exemplified in our full city roast. Beans are at their most complex and most
flavorful. (Color: Chestnut Brown)
Vienna Roast
Rich coffee oils evenly cover the surface of the beans to
produce a smokey aroma and smooth, rich cup. (Color: Dark Chocolate Brown)
French Roast
The intensity of this dark roast is seen in the deep coffee
oils that cover its surface. The sweet
intensity of the aroma and velvety flavor make this an international favorite. (Color: Mahogany Brown)
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Post-Roast blending: Two or more green coffees are roasted individually and blended after they have been roasted. The color difference between the roasts is distinct. |
Check out all our coffees at the Retail Web store!
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