Coffee Roasting Basics

Published on: 4/20/18

The fragrant aroma. The beautiful caramel brown color. The steady rumbling sounds. There is nothing better than hearing the beans dropping out of the drum into the cooling tray for the first time. You have created something with your hands. Not just your hands, but many additional hands along the way. Hands of farmers that have been growing coffee for many years and importers that advocate for said farmers when those farmers are overlooked. A coffee roaster is the final touchpoint for that coffee before it meets its’ final destination with the consumer. It is a great burden to bear and important to understand why.

Being a part of this process was always a dream of mine. It was important for me to feel like I wasn’t only consuming something, but I was apart of it. After learning from a few individuals, I purchased a small bag of green coffee beans, a whirly pop, and an outdoor gas stove. The rest is history (more on that store later).

Coffee roasting is for most coffee drinkers, a mystery. Coffee is seen as a brown bean, ground, and served over water. Little do people know that coffee starts out as a cherrie — a living breathing thing. Coffee roasting is the process of taking this raw, unprocessed, green coffee bean and roasting it in a large heated drum. Coffee roasters can come in a range of sizes, from small 1lb sample roasters, to 75lb monsters. We love our San Franciscan SF25 coffee roaster that can roast 25lb at a time. It’s well aged, simple, and gets the job done.

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