How We Roast Coffee: Crafting Perfection in Every Batch

At Roastify, roasting coffee is both an art and a science. It’s where the magic happens, transforming green coffee beans into the aromatic, flavorful coffee you love. Our meticulous roasting process is designed to bring out the best in every bean, and today, we want to take you behind the scenes to share our approach.

The Journey of Roasting

Roasting coffee is about developing the unique flavors and aromas inherent in each bean. We specialize in a range of roast profiles—light, medium, and dark—each offering a distinct taste experience. Light roasts preserve the bean’s original characteristics, medium roasts balance acidity and body, and dark roasts bring out deep, rich flavors. Tailoring these profiles to each coffee’s origin is essential. Our 13 offerings, including 4 single origins, 1 decaf, and 8 blends, each have their unique story. For example, our Costa Rican single origin boasts bright, fruity notes best expressed with a light roast, while our French roast delivers a bold, robust flavor.

The Art and Science of Roasting

Our roasting equipment and technology gives us precise control over temperature, time, and airflow, ensuring we achieve consistent results with each batch. But it’s not just about the equipment; it’s about the careful monitoring and adjustments made by our experienced roast masters.

The roasting process involves several critical stages:

1. Loading: Green coffee beans are put into the roasting machine, which is preheated to the right temperature.
2. Drying Phase: The beans are heated to remove moisture. This usually happens until they reach around 150°C (302°F).
3. Yellowing Phase: The beans turn yellow and give off a grassy smell, indicating the start of flavor development.
4. Browning Phase: The beans brown as the Maillard reaction occurs, developing complex flavors.
5. First Crack: At around 196°C (385°F), the beans crack and expand, releasing steam and CO2, marking a key transition in roasting.
6. Development Phase: After the first crack, the roast profile is fine-tuned to achieve the desired flavors and characteristics.
7. Second Crack (if applicable): For darker roasts, the beans may crack again at around 224°C (435°F), leading to more roasted and smoky flavors.

The Importance of Small Batch Roasting

We roast our coffee in small batches, which is crucial for maintaining the highest quality. Small batch roasting allows us to have complete control over the process. This attention to detail ensures that each batch meets our exacting standards. Our roast masters, with their extensive training and experience, monitor each batch closely. They taste and evaluate every roast, making necessary adjustments to achieve the perfect flavor profile. This rigorous quality control means that every cup of our coffee delivers the exceptional taste you expect.

A Commitment to Quality

After roasting, we cup and taste each batch to evaluate its flavor profile. Based on these tastings, we make any necessary adjustments. This iterative process of tasting and refining ensures that we always meet our high standards.

Sharing the Experience

We invite you to taste our specialty coffee, roasted with care and precision in every small batch. Whether you prefer our single origins, decaf, or unique blends, you’ll find a roast tailored to your tastes—from our light and medium roasts to our rich dark and French roasts. Our commitment to quality and sustainability ensures that every cup you enjoy is a testament to our dedication.

Thank you for being a part of our coffee journey. Together, we can savor the rich flavors and positive impact of every sip.