Our Roasting Technique
We have been roasting coffee since 1983 and are proud to be using a vintage, well seasoned Sivetz Fluid Bed Roaster which is the key to our great coffee. Although the fluid bed roaster cannot roast as much coffee as a commercial barrel roaster, it produces a better developed coffee, without the tars and burnt taste. With a fluid bed roaster, hot air cooks and keeps the beans in constant motion. In a conventional roaster the hot steel drum is what moves the coffee beans, which tends to scorch the beans when they come in contact with the drum. In a fluid bed roaster, the beans never stop to rest against the hot steel. The beans roast more evenly which creates a much better tasting coffee.