Low Acid Coffee Roasting: Part One Hydrolysis

One of the first things you learn about roasting coffee is that time, temperature, and airflow are the foundations of any roast profile.

One of the least, but most effective, post-roast tools in the roasters tool belt to analyze the coffee and produce very consistent roasts from batch to batch is the color spread.

A common question that I am often asked is what is an Espresso Bean? In this point, I will describe what an espresso bean is and is not.

Did you know that coffee is a very complex food? Let me tell you, that little coffee bean is just about as complex as they come. Having roasted around 100,000 lbs of them, I can tell you, I am learning something about coffee daily. Here are a couple things to consider.