SAMPLE ROASTING

Meet our sample roaster ROEST.  

Sample roasting is a critical part of finalizing our end product.   It’s a big decision and responsibility to determine what beans to buy, and what temperature to roast it at to reveal the wonderful flavors of the bean and determine if it’s a bean that we want to offer.  

With this little guy, we can roast as small as 100 grams of coffee at a time. 

Before getting the ROEST we had to test batches on our Diedrich R12 (the big machine you see in our coffeehouse) in quantities of 5 lbs.  That’s a lot of beans to sample with and kept us from experimenting as much as we would have liked. Now we are able to sample roast many more coffee origins at different roast levels, perform sample cuppings – which is a fancy way of saying tastings - to determine the best profile.  

So, this little guy plays a big part in our business.  We will roast a bean at various temperatures, then perform cuppings, where we gather our team, and compare different characteristics of the bean (the flavors, the mouth feel, the acidity, and other aspects).  We share our opinions and then make the critical decision to determine if the bean makes the cut, and the final roast profile.  When we are ready, we roast in larger quantities, put it on your our shelves and make it available to you.   And that’s how it works!