The Coffee Roasting Process
Burlap bags of green coffee beans, weighing 60-70 kgs are loaded into the storage hopper, directly above our roaster. Once the roaster has reached proper temperature, the green beans are emptied into the roaster drum and continuiously rotate for approximately 9-12 minutes, depending on style of roast and size of roast; full batch or half batch, etc. Our (90 kg capacity) roaster was built by Probat of Emmerich, Germany, the largest manufacturer of commercial coffee roasters in the world. The rotating drum is heated by natural gas, directly below the drum. This insures that each batch of coffee roasted is evenly roasted, from the first moment the coffee is dropped into the roaster until the coffee is done.
Keeping it Fresh
Start with quality, fresh roasted coffee beans. It’s not enough just to buy whole coffee beans and put them in an air-tight container. If the coffee is not fresh…..it’s all for naught. We highly recommend that you start with coffee you know was truly fresh roasted, like Café del Mundo. Purchase only what you are going to use within 10 days….the less time you keep it, the better.
There are numerous ways of preparing coffee; each one has their pros and cons. Regardless which way you make, filter-drip method, French press/plunger pot or a home espresso machine.