Step Inside Our Coffee Roastery
Where (some of) the magic happens.
Science Is In The Roasting, Art Is In The Cupping.
Our goal is to always make sure that every coffee, every batch, tastes as good as it possibly can.
Every coffee that arrives at our warehouse undergoes an extensive data collection and roast profiling process. We routinely use moisture meters, density meters, water activity meters, and colorimeters to obtain data on every coffee, using this info to help us determine the best starting point for roasting.
We then develop roast profiles using a Roest P100 electric roaster, which mimics the heat transfer profile of our production roasters. After cupping through 7-15 different roast profiles of a particular coffee, we’ll settle on a final profile that gets translated and sent to our production facility. A test batch is run on one of our two Loring roasters (an S15 Falcon or S35 Kestrel), and sent to our cupping lab for evaluation. Any adjustments are finalized, then the profile is locked in for production.
Roasted To Order
Most of our coffees are sold out before flavors start to change as the coffee ages. However, just in case, we continue to track moisture content and water activity, and will reprofile a coffee whenever necessary.
All our coffee is roasted to order, and we never have roasted coffee just sitting on the shelf. When you place an order, it automatically populates our production schedule, ensuring your coffee is fresh, and your order is never missed. Retail customer mail orders received by Sunday at 9pm ET are shipped out on Tuesday.
