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| Artisan Roasting |
 We have a proprietary roasting system that combines age-old artistry with modern technology to roast each coffee to perfection, each and every time. Our roast profiles call for numerous adjustments to temperature and air flow over the elapsed time of each roast. And it varies by type of bean, time of year, temperature, and weather. We don’t just push a button and hope for the best.
The Roasts:
Regular (Full-City): Our standard roast. Develops the beans to their fullest flavor point. Full-bodied, slightly sweet, well-rounded.
Espresso Roast: Developed specifically to create the perfect espresso crema, but great for other brewing methods as well. This roast is carefully roasted past our Full City Roast until the beans are dark brown and well-oiled. Releases the full flavor of the coffee, with a hint of smokiness.
French Roast: One of our most popular, the “West Coast Roast”. Roasted past the pop and sizzle, until the beans are very dark brown and very oily. Intense coffee and smoky flavors.
Extra Dark: Not for the faint of heart. Roasted past French Roast until the beans are almost black. Smokiness dominates this roast. Very, very intense.
Freshness Locked-in
One of the most important steps in controlling coffee quality is packaging the coffee quickly after roasting so that it doesn't go stale with exposure to oxygen.
We seal our roasted coffee away from the harmful effects of the air within minutes of roasting while the coffee is still warm, whereas most coffee roasters let their coffee "gas-off" over a period of hours (or sometimes days) before packaging it. We usually have less than 1% oxygen in our packages, with the natural gassing-off process occuring through the one-way valve packaging that lets gasses out, but locks freshness in.
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