HOW WE ROAST OUR COFFEE
There are several different methods of roasting and what we though worked best to is using the fluid air roasting method as apposed to the traditional drum roasting process. Fluid air roasting, also known as “Sivetz roasting,” uses forced hot air to agitate and roast coffee beans. This form is known as convection roasting as apposed to conduction roasting using drum pumps.
The biggest challenge using the Sivetz Roasting technique is control, however we’ve mastered our roasting technique to provide a superior roast both visually in roast consistency and with untainted auroma. Our roasting process ensures consistency of flavor, the proof is in the cup.
How we maintain superior quality coffee
The perfectly controlled hot air flows over a tilted bed and circulates through the beans, roasting each bean evenly. During the roasting process, the green coffee beans go through two major “cracks.”
The first crack occurs when the silverskin, or chaff, has expelled from the bean as it expands to double it original size. The chaff is blown out of the roaster and not burned up with the coffee. Because coffee is absorbent, the mixture of burnt chaff would change the flavor of the bean. Thankfully, the hot-air blows out any impurities and eliminates the chaff from tainting the coffee bean. The temperature of the hot air is precisely regulated between the first and second crack to ensure roasting.
The result is a bean with a deep, clean and complex flavor, without the bitterness and aftertaste created by barrel roasters.