Roasting Beans

Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste.  A green bean has none of the characteristics of a roasted bean -- it’s soft and spongy to the bite and smells grassy. 

Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process.

Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed. Our roasts fall into one of four color categories — light, medium, medium-dark and dark but the truth is that light roasts actually have a slightly higher concentration.

Light brown in color; this roast is generally preferred for milder coffee varieties. It has no oil on the surface of the beans because they are not roasted long enough for the oils to break through to the surface.

Medium roasts; this roast is medium brown in color with a stronger flavor and a non-oily surface.

Medium dark roasts; Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.

Dark roasts; this roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to char.

We have mastered the art and science of blending various grades and origins to attain a consistent cup of coffee for our clients.