ABOUT ROASTING
Fresh Roasting is just as
important to flavor as is the quality of the bean!
When a baker bakes a
fine quality loaf, there is no comparison between its flavor right out of the
oven and its flavor two weeks later. It is the same with coffee if not
even more so! The green coffee
beans are similar to small green pebbles. They are extremely hard,
tasteless, and can be stored for long periods. But, as soon as the coffee
bean is roasted, the wonderful flavor, aroma, and oils are released.
Unfortunately, these flavors and aromas are extremely volatile. In fact,
coffee is at its flavor peak a mere two hours after roasting. A
second burst of flavor and aroma is released as soon as the coffee is ground,
and a third burst is released as soon as it is brewed. That is why it is
so important to not only start with the best quality coffee, but also to buy it
as freshly roasted as possible, grind it yourself , and use it while it is
fresh. We recommend buying only as much as you need for the near future,
about a month's supply at most.
 | | 'Gertrude' roasts about 18 pounds of green coffee at a time, which shrinks to around 15 pounds during roasting. She can and has roasted as little as ½ pound at a time. |
Another most important consideration is the
roasting itself. There are actually two "roasters" - the
art and skill of the "human roastmaster" combined with the design and
experience of the "machine roaster" make as much difference to the
coffee as the Chef and stove to a meal. Some roasters don't roast the
coffee long enough to develop all of the flavors. Others roast too
much making all of their coffees taste alike - burnt! We have two
of the best roasters - they are Pierre, taught by Gene and dear old Gertrude, who has been turning out great coffee since 1953.
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Last updated: June 28th, 2008
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2000. Pot of Gold Coffee Roasting Company. All rights reserved.