Roasting Coffee Beans

Combining the science of coffee with our expert culinary palates, we choose to roast-to-order in small batches.  All the flavor we seek in a coffee bean is locked in the green (raw) bean. The roasting process releases the oils and acids that give each variety of bean its unique flavor. Then, once these oils and acids are released from inside of the raw bean, they become vulnerable to flavor loss. So, in order to get the richest flavor in your coffee cup, it’s important to start with the freshest beans possible. And, we’re betting you won’t find a better bean anywhere else. The type and amount of acidity in a coffee bean can vary depending on the variety and the way it was roasted. Acidity in coffee provides a sparkle and complexity that are caused by the chemistry of bean varieties. This is what makes the coffee taste so interesting and lively! The darker the roast, the more body the coffee has. However, this is gained at the expense of losing the subtler acid overtones. Roasting is an art – it takes precise roasting techniques to bring out the best in every coffee bean. A good roaster varies the darkness of a roast according to the coffee bean variety – aiming at a precise balance between acid and body.

The flavor of our coffee can be described as earthy, grassy, winey, spicy, and fruity – just to name a few! Flavor is the main attribute that separates bean varieties. We encourage our customers to try different varieties to expose your palate to the fine differences, and help you decide which flavors you like best. And, it’s important not to give up on just one try! Occasionally, a different roaster may bring out the beans’ flavor in a way that tastes more appealing to you.  So, much like the activity in our shop, no two days are exactly the same!

Darker roasts such as French, Italian, and Espresso are different because the oil of the bean comes straight to the surface. The body and flavor of these beans will come through if you prefer to add a lot of cream to your coffee. The darker the beans, the more caramelized they become. The darkest, Espresso roast, is very low in acid and has lost the subtle flavor that distinguishes one bean from the next. However, it is very heavily bodied. This is a necessity when brewing with the highest concentration of an espresso machine.