FRESH ROAST COFFEE
Did you know roasted coffee is perishable? Did you know freshly roasted coffee is sweet and not bitter?
The better way. There is a small revolution going on. People concerned about freshness and quality. People concerned about health and the environment. People concerned about global sustainable development. We call it slow food. It’s natural and it’s good for you, too.
If you are interested in learning more on how you can have truly fresh, delicious coffee, please visit, e-mail or call us at the roastery.
SMALL BATCH ARTISAN ROASTING
We roast our coffee in small batches. This allows us to roast to order and bring out the best qualities in each coffee. Green and roasted coffee beans have similar amounts of acids, caffeine and protein. What sets them apart are the changes in the proteins and sugars as they are exposed to heat. Changes in colour occur throughout the roasting process, from green-yellow-various shades of brown and finally black. The beans undergo a change in water content, flavour and aroma as they are taken from their raw state all the way up to dark roast. During this process various flavours and aromas are developed - depending on what coffee profile the roaster is trying to create. Time, temperature and airflow all need to be carefully contrlled in order to bring out the peak flavour in each origin and lot of coffee.
Lighter roasts hold onto more of their acidity. Referred to as a City roast, this allows the flavours of the specific region to shine through. As with wine, describing the flavours of coffee can be as complex and subjective as individual tastes.
Medium or Full City roasts offer more balance between body, acidity, aroma, and complexity. The flavour of the roast starts to come through as a result of the caramelization of the sugars naturally present in the coffee bean. Some of the characteristic flavours from the coffee's origin are lost.
The darker Vienna roasts deliver flavours that can vary between sweet, spicy, chocolatey and smokey.
The name of the game is to respect the qualities of each coffee farmers justified efforts and bring balance to each roast; harnessing the individual characteristics and qualities of carefully selected single origin beans. Allowing the nuances of each region to shine through brings a variety of different flavours to the table. The skill of the roaster lies in knowing how to develop the sweetness and aroma of various beans, while reducing bitter, acidic notes.
It is ideal to roast coffee close to your distribution area for freshness. Once roasted the aroma and oils in coffee are volatile. It is best to purchase coffee fresh and open only what you can consume within 2 weeks. If your coffee does not have a 'Roasted On' date on the bag, you can be pretty sure it is stale even before you put it in your shopping cart!
Visit our Stouffville Roastery today to arrange a coffee tasting.