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Did you know: One pound of specialty grade coffee contains about 2,000 hand picked beans?



After quality coffee beans are obtained, the most important phase of the production of gourmet coffee begins, the roasting and the blending. A good roaster must be part artist and part scientist in order to maintain quality and consistency. It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavor and aroma.

Specialty coffees are generally roasted in small batches. The two most common roasting methods are: drum-roasting and hot-air roasting. Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas or wood. (The Pro1500 roaster we carry is heated by a Halogen light which incredibly controls the roasting temperature by +/- one degree celsius.) When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking. The hot-air roaster, also known as a fluid-bed roaster, roasts the coffee beans as they tumble on a current of hot air. Most green coffee is roasted at approximately 400 degrees. The roasting process causes the coffee beans to swell and increase in size by over 50%, while at the same time greatly reducing their weight.

A lightly roasted bean may range in color from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than do darker roasts. Darker roasts, in contrast, have a fuller flavor approaching a bittersweet tang. The amount of oil drawn to the surface of the bean increases proportionately to the length of roasting time. As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in color from a medium chocolate brown with a satin-like luster to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavor of the bean. Extreme dark roasts will tend to have a smoky flavor and are better suited for brewed coffee rather than espresso.

Many roasters refer to the following terms concerning the degree of roast, from light to dark: Cinnamon, Medium High, City, Full City, French, and finally, Espresso or Italian roast. On the West coast of the U.S., French roast is the term generally used to describe the darkest roast. It is important for you to understand that these terms have no relationship to where the coffee is grown or roasted. (See our "Roasting 101" section for additional information.) With more than 100 coffee-growing regions in the world, each producing beans with distinctive characteristics, we believe proper blending is essential to the balance of flavors necessary to create superior espresso. A single coffee bean will generally not possess the complexity necessary for great espresso. Many espresso blends will contain three to seven different types of beans.

The experienced roaster, with his knowledge of each bean, artfully combines them to create the desired blend of flavors. The roaster's blending knowledge is usually a closely guarded secret. In the United States, 100% Arabica beans are generally used for gourmet espresso blends. As we mentioned earlier, in Italy, some robusta beans will often times be added for the additional crema, caffeine, and complexity they contribute to the blend. Another option, which in our opinion is a notch up the quality scale is to use a clean Brazil bean such as our Brazil Serra Negra. The Italians possess generations of expertise in the art of blending coffees for espresso. Argument still exists among roasters as to which should occur first, the roasting or the blending. Theoretically speaking, roasting each varietal separately to maximize its flavor characteristics, and then blending, will produce the best result. However, when blends consist of beans of various varieties that are roasted around the same roast spectrum, they can be roasted together at the same time and yield fantastic flavor profiles, which are very hard to tell the difference. Don't forget to take a look at some of our fun, easy, and exciting Pre-blended options. Freshly roasted beans will release hundreds of chemical substances in the form of vapors. A day or two will generally be required for these gases to dissipate before the beans will reveal their optimal flavor characteristics.

Today, many quality roasters are packaging their beans in air tight bags with a one way valve, which allows the gases to escape without the beans being exposed to the damaging air. This type of packaged should help retard flavor deterioration. If beans are not packaged this way, or once beans packaged air tight are exposed to the air, they will begin to deteriorate. Roasts where oils are exposed on the surface of the bean are much more vulnerable. Once exposed to the air, and if properly stored, beans will stay reasonable fresh for 7 to 14 days. We recommend storing beans in a clean, dry, air-tight container, in a cool dark place. We do not recommend storing beans in a refrigerator, because coffee tends to absorb flavors. Freezing coffee beans can also have a damaging effect, and is not recommended, unless the the beans must be stored for a prolonged period of time.

Ideally, you should strive to purchase and use-up your supply of roasted beans on a weekly basis.

Home roasting Tip: 12 to 16oz. canning jars are a great way to keep and store your roasted coffee. You can roast up half a dozen or so varietals and mix them by the Tablespoon and Teaspoon to experiment with your own blends. Try this one:

1 Tbs Sumatra (Espresso Roast)
1 Tbs Monsoon Malabar (City+)
1 Tbs Tanzania Peaberry (Full City)
1 Tsp Brazil (Full City)

Now that is one good tasting, cremafied espresso blend!!!!! (keep this secret to yourself!)





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