City Bean micro-roasts coffee on a fully restored 1926 Probat roaster, the oldest roaster of its kind still in active use. Older roasters, such as this one, were made with higher quality metal for more even heat transfer to the beans, making for a better roast.
The process of roasting coffee makes the coffee bean soluble in water. Raw coffee is loaded into the hot roaster, which swirls the coffee in a drum for about 15 minutes. The coffee changes form significantly in the process. Not only does the coffee lose moisture, but it changes color to varying degrees of brown and expands about 33% in size as it releases gasses.
Checking the coffee periodically during the roast ensures the full development of the coffee. Roasting directly affects the flavor of the coffee and is considered a craft, just as the brewing of good beer, and the making of fine wine. City Bean roasts all coffee in small batches for fast turnover and the highest freshness standards available.
At precisely the right second, the coffee is dropped from the roaster into the cooling bin. We cool the coffee from approximately 450°F to room temperature in about three minutes. Soon after cooling, the coffee is degassed, bagged, and on its way to our customers. City Bean only roasts to order to ensure our freshness standards are upheld. The only thing left to do is properly brew and then enjoy City Bean coffee.
