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The Rigors of Artisan Coffee
Using quality coffee beans is primary to gourmet specialty roasters. Buying green coffee from suppliers with a positive long-standing reputation is instrumental to acquiring consistent quality green coffee. Social and environmentally certified coffees such as Fair Trade and USDA Organic are increasingly a mainstay to a small batch roaster’s portfolio.
Coffee Futures play a critical part in acquiring quality coffee but is a highly complex arena. The right roaster will know how to procure the best coffees, in the right quantities at the best price for customers.
Every coffee considered for purchase and actually purchased is scrutinized by visual, olfactory, tactile taste and after taste analysis. The SCAA Cupping Standards establish how cuppings are executed so that measures are consistent from roaster to roaster. The evaluation by common standards act as a benchmark to enable roasters to verify, select and match up what coffees beans will be right for certain roasts as well as provide a scientific application to analyzing coffee.
Roasting temperatures range between 350 F to 460 F and roasting time runs from 8 to 18 minutes. Roasters listen closely to the first crack to determine what color range of light to dark to make their coffees. Some roasters will not pass beyond a certain amount of caffeol (fragrant oil produced in burnt coffee) to balance the precipice of smoky and bitterness. Among factors of bean size, density, moisture and roast color bringing forth a delicious brew can be distinguished only by experienced and heartfelt roasters.
The artisan roaster uses the love of coffee and the desire for customers to enjoy their coffees as their key goal. Technology and science are used to accomplish all their goals. It is a continuous endeavor delivering quality coffee in quantities to meet the demands of the coffee landscape while ensuring the coffee is at its freshest.
Demanding Distribution Delivery
Quality – All finished products are scrutinized by quality assurance staff to ensure they meet product specifications and food safety requirements. More and more demands on transparency of science-based facts are expected to be shared with customers and employees.
Packaging — Coffees worst enemy is moisture, light and oxygen. Material sciences are responsible for improvements in coffee packaging and have assisted roasters by keeping roasted coffee fresh within its life cycle in the supply chain. Nitrogen flushing used in packaging coffee both displaces oxygen and inhibits the growth of fungus or bacteria. Displacing oxygen, also is a universally recognized benefit for longer term coffee storage.
The end goal for a roaster is to make their coffees delicious, distinct, perfectly balanced, delightfully aromatise and consistently captured, so that customers are happy with every cup.
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