Roasting coffee is an art that combines passion, precision, and deep knowledge. In a specialty roastery, such as ours, this process takes on an almost ceremonial character. During roasting, each arabica bean undergoes a true transformation, achieving its full flavor and aroma. We work exclusively with the highest quality arabica, focusing on specialty coffees that stand out for their exceptional quality and unique flavor nuances.
Contents:
How it used to be?
Selecting the bean
Where does the selected bean go?
Roasters
Roasting control
Process
Roasting levels
Top quality
How was coffee roasted in the past?
The coffee roasting process has a long history. The rapid development of industrial coffee roasteries worldwide began in the 1950s, leading to a significant increase in coffee consumption. Roasteries started implementing increasingly sophisticated, specialized machines, allowing for controlled large-scale roasting. At that time, coffee was roasted at very high temperatures (200 to even 260°C) and in extremely short periods, often around 5 minutes. After this time, the coffee was cooled with cold air or sprayed with cold water to quickly cool the beans. Nowadays, computers have taken full control of the coffee roasting process. As technology advances, the coffee industry also keeps pace. With more precise equipment, we can better control what happens to the beans in the roaster during the roasting process. Want to know what this process looks like? Read on!
Starting with the bean
The entire process begins with the careful selection of beans. The person responsible for choosing the beans that make it into the JAVA Coffee offer is Rafał Kaniewski, who holds the title of Polish Roasting Champion 2018. Rafał selects only the highest quality beans; there are no compromises in this regard. The arabica that reaches our roastery must meet the highest quality standards to provide our customers with an unforgettable coffee experience.We have the beans - let’s begin
After arriving at our roastery, the coffee goes into one of our roasters, where the magic happens. It’s in these mighty, heat-filled machines that the green coffee beans undergo a full transformation under the watchful eye of our roasters, unlocking all the amazing flavors and aromas hidden within. At JAVA Coffee, we roast beans in Loring Kestrel S35 roasters and in 2018, the Diedrich CR-25.Coffee machinery
The Loring Kestrel S35 is an ideal roaster for urban environments because it’s an energy-recovering device, reducing carbon dioxide emissions by as much as 80% during the roasting process. Loring’s construction is fully steel, and the roaster itself has built-in electronics, whose precision allows us to maintain full control over each roast. Our other gem, the Diedrich CR-25, is a popular roaster in specialty coffee shops. Its drum is made from materials that conduct heat well (steel-copper-steel), allowing us to precisely control each roast and avoid defects that could occur during the roasting process.How do we control the roast?
Both on the Loring and the Diedrich, we use Cropster software. Nowadays, Cropster is a standard in the coffee industry because it allows us to maintain full control over the beans, right from the moment of purchase. Cropster also enables us to keep an archive of all the profiles we’ve created over the years, so we can compare and analyze them against the latest crops and appropriately adjust the parameters for subsequent roasts.
Stages of coffee roasting
The first few minutes of coffee roasting are when the beans start making characteristic sounds, known as the crack. The first crack signals the beginning of the process, as the internal pressure of the beans increases and their shells crack. Depending on the roasting profile, we can decide when to end this stage to achieve the desired flavor and aroma. After the first crack, the coffee goes through additional stages until it reaches its final flavor and aromatic properties. After roasting, the hot beans are immediately transferred to the cooling drum, where they are quickly cooled to stop the roasting process at the right moment and preserve their perfect flavor.Is everything uniform?
In our roastery, as in any professional specialty roastery, different roasting methods are used, tailored to the type of coffee and the customers’ flavor preferences. Light roast, used for alternative brewing methods, allows for delicate and complex flavors that can be discovered sip by sip, layer by layer. On the other hand, dark roast dedicated to espresso brings out the intense notes desired in espresso. These can include flavors and aromas of bitter chocolate, nuts, and caramel, which often surprise with their intensity.Top quality - always.
Every batch roasted by our roastery undergoes strict quality tests to ensure that all coffees coming out of JAVA Coffee are of unquestionable quality. Cupping before, cupping after, examining the green beans under a magnifying glass, and crunching on the still-warm beans that have just fallen out of the roaster into the cooling drum. JAVA Coffee beans are only the kind of coffee we want to drink ourselves. No defective coffee is allowed to leave our roastery; we take care of this at every stage of working with the beans to provide our customers with only the best product.
In our offer, you will find a wide selection of specialty and fine coffees from the most renowned coffee-growing regions around the world. From the subtle taste of Ethiopian Yirgacheffe to the intensity of Brazilian Bourbons, every coffee lover will find something for themselves here.
If you are looking for the highest quality coffee, you are in the right place. At JAVA Coffee Roasters, every coffee is a true work of art that will captivate you with its flavor and aroma. Visit our store, we are sure you will find something for yourself. Do you have a question? Not sure which coffee to choose? Or maybe you want to sign up for a training session to explore the world of coffee under the guidance of our coffee trainer Michał? Contact us - we are happy to help!
