WHAT WE KNOW
Roasting coffee is both an art and a science. We recognized that our beans may vary based on the region, variety, altitude, weather, or even how the coffee is processed, so every roast profile must be carefully chosen to extract and celebrate the beans inherently unique and delicate flavors.
HOW WE ROAST
The three stage process: Drying, Browning, and Development
Drying: Green beans come in with a moisture content of 10-12%. In this phase we need to apply heat to get that moisture out. The drying stage ends between 160-180 degrees (typically 4-5 minutes depending on coffee origin). The bean color changes from green to yellow, and the coffee moves to the browning stage.
Browning/Caramelization: The bean color changes from yellow to brown in this stage. This is caused by the Maillard reaction that occurs when proteins and amino acids chemically react with carbohydrates, which is when the beans turn brown. During the Maillard reaction is when the roasting brings out hundreds of aromas and flavor compounds. The browning stage ends with the 1st crack (usually between-170-184 degrees), and the beans enter the development stage.
Development: Once the 1st crack is heard, the beans have entered this stage. The roaster has to pay close attention to bring out the desired flavors and aromas. This is the most critical stage and will determine the grade of roast for the beans.