The smell of roast-ing coffee is rather different from the smell of roast-ed coffee, and while many people are surprised by the unexpected difference, it is surely hard to forget.
Catch a whiff of that roast-ing smell and you'll find yourself following your nose to the nearest roastery.
Coffee roasting is the process of heating up and browning the sugary, protein-rich oils, minerals and acids that are trapped within the coffee seed. The roaster's heat expands the bean, releasing aromatics and solubles, bringing forth that icon roast-ed smell. If not for the roasting process, coffee seeds would be hard to grind and wheat-y in flavor.
Any coffee roaster will tell you that batches respond differently to heat. Cup quality responds to a variety of environments, storage conditions, wet and dry milling, farm conditions, growing regions and age.
Although coffee can stay fresh much longer, we roast our batches 6 days a week.
I'd like to invite you to buy a bag of Drip Coffee. We stand apart with our traditional european roast-style by taking our coffees to a deep-rich darkness. It can be likened to the hard edges of a fresh brownie, or the perfect char of oven-baked pizza.
For you who revel in classic, iconic cups, Drip Coffee is just right for you. (Although, we do have a light roast, or two ;o)
All the best,
Brittany
*there are many more components to the cellular structure of coffee.
**coffee has more than 48 different acids, they are necessary for the complexity and richness associated with cup quality. Not all acid in coffee is harsh or acrid.