Roasting Science

Our Craft

A highly technical process designed to manage heat application against the evolving chemistry of the green coffee bean.

The Four Phases

Every roast follows a deliberate arc — from moisture removal through flavor development to the precise moment we lock in the profile.

1
Drying Phase
We slowly raise the temperature to eliminate inherent moisture, causing the initial color changes necessary from green to beige to prepare the bean for flavor development.
2
Maillard Reaction
We leverage increasing temperatures to build the foundational body, flavor, and sweetness.
3
First Crack
We raise the temperature further until the first crack provides us with the crucial audible temperature benchmark for initiating the development time.
4
Development & Lock-In
We expertly navigate toward the desired final profile, stopping precisely when the peak concentration of the intended flavor is locked in.
Controlled by stop thresholds — for example, stopping at 11% mass loss for light roasts or proceeding to 20% for dark roasts, signaled by the onset of the second crack.

Roaster's Wisdom

For optimal flavor, store beans in a cool, dark place and grind immediately before brewing.

We guarantee peak flavor within 30 days of opening the bag.