MEET THE MAN WHO MAKES IT ALL HAPPEN

It is said that coffee roasting is an art form. That is why we are proud that Brent himself oversees our roasting process. The skilled Roast Master must know his coffees intimately and take into consideration the natural properties possessed by each type of coffee. Each coffee variety has its own unique flavor characteristics depending on the elements of the environment that created it. The performance of the Roast Master is physically demanding. It requires enormous patience, and that the senses be acutely tuned. The Roast Master must hear how the beans “crack”, smell the developing aromas, and identify the right shades of color. Brent draws upon experience and knowledge to properly adjust airflow, time and temperature while the roast is in progress.

It is important not to roast too quickly. A bean progressed to fast can leave a scorched or charred surface on the outside. It is equally important not to roast too slowly at low temperatures, since this bakes the bean, leaving it underdeveloped and with a flat flavor. While the beans are tumbling in the roasting drum, Brent inserts a sample trowel to draw off small samples for closer inspection. He makes the final judgment on the basis of bean development and surface color.

Good timing is important throughout the roast but it becomes critical when a roast is at its peak. It is a split second decision as to when the roast is done. A moment too soon and the roast could fall short of perfection. A moment too late, and the profile could be lost.

So when you order your coffee, ask yourself one question: Do I want to leave these critical decisions up to just anyone?

We not only live, eat, and sleep coffee, we drink it, too!