Roasting
We are often asked, what exactly is roasting and how does it work?
Technically, roasting is the process by which heat applied in stages brings out the characteristic flavors of coffee. The green beans expand, release moisture, changing in color, taste, smell, and density….a caramelization of sorts.
My grandmother like many from her generation in the out islands, would buy their raw green coffee from trading boats and then roast them in an open skillet over fire.
Today, we employ a more artisan approach, using a drum roaster that marries technology thru digital probe monitoring. In this way, we can better visualize the heat over time variables, critical stages during the roast such as first and second crack and then record our profiles to offer a more consistent product.
Roasting small batches in this manner allows for a tighter control on the overall process, bringing micro-roasting more in line with that of a microbrewery. Did you know that coffee has more than 900 unique flavors?
We embrace Fair Trade, selecting green beans from small farms all over the world. With one in particular from Costa Rica we are now entering our fourth year of direct purchasing, thus ensuring traceability.
Notes:
Thanks to “Singing Rooster” for their delightful Haitian “Bleu” a similar varietal to the Jamaican Blue mountain.
Experimenting with different amounts of Robusta between (10-20%) added to our “Classic” SO Espresso for milk based drinks.
Contact Andrew for more information.