Roasting the Coffee

Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite stores or cafés. We heat our roasting machine to a temperature of about 200 degrees Fahrenheit. We drop the coffee into the roaster and the temperature falls to about 80 degrees. The beans are kept moving throughout the entire process to keep them from burning. During this first stage the humidity of the coffee falls from approximately 11-12% to completely dry. The drying stage lasts 7-8 minutes.

When the beans reach an internal temperature of about 150 degrees Fahrenheit, they begin to turn brown.  This process is called the Maillard Reaction. The caffeol, a fragrant oil locked inside the beans, begins to emerge. This process called pyrolysis is at the heart of roasting — it produces the flavor and aroma of the coffee we drink.  This process also takes about 7-8 minutes.

The caramelization process lasts about 1-3 minutes and during this stage the coffee roast is determined: light roast, medium roast or dark roast.

After roasting, the beans are immediately cooled by air to stop the beans from further roasting. Roasting is generally performed in the importing countries because freshly roasted beans must reach the consumer as quickly as possible. 

Successful roasters have mastered the art and science of blending various grades and origins to attain a consistent cup of coffee that maintains its uniformity despite limited harvest windows when each coffee is at its peak.

You can visit our warehouse to see our roasting process and sample a fresh, custom blended coffee for your business or organization.