We roast a little darker than most do, because we feel that our standard level of roasting (called “Full City”), achieves the optimum level of flavour. At this level of roast, the bean has puffed to its fullest, and the seam along the side of the bean has “cracked” open.
When you roast darker, it costs more in green bean shrinkage. It is for that reason, that roasters do not roast this dark. We lose between 3% and 8% more green shrinkage than most others. We do not, however, over-roast the coffee. When you roast darker than our optimal, you start to taste the roast, instead of the coffee. This is a tactic that allows you to “mask” deficiencies of cheaper coffee beans.
This is where Espresso and French Roasts come in – it is more the taste of the roast that consumers who like these coffees are looking for. We are on the forefront of new roast concepts. Indeed, we have developed all proprietary roasting profile and techniques!
We roast in relatively small (1,000) batches, for greater control of roast consistency. Our process combines traditional artistry with state-of-the-art technology to achieve the optimum roast level on a very consistent basis. To achieve this, we:
- Determine the optimum roast profile for a coffee
- Duplicate this optimum with computer-assisted temperature, airflow, and movement controls, and
- Provide feedback to the roaster by tasting and testing every roast immediately.
For more coffee related posts visit the Rogers Estate Coffees Crema Press
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