FAQs
1.Why do you roast your own beans?
The first reason is to provide freshly roasted beans. Because we are a
small coffee shop, we also roast in small batches. This means we work
hard to bring out the special attributes characteristic of each kind of
bean. This adjustment is done manually by our experienced roaster,
checked through smell of the roast, the sound of the beans roasting, and
through visual color.
2.What are the characteristics of a good roaster?
Beans roasted by a careful roaster are not too burnt. When roasting is
done by an automatic machine, beans tend to be over roasted, giving the
subsequent coffee a burnt taste. Our roaster comments that, 'the art of
roasting is the technique of taking out water.' He carefully monitors
the roasting process and adjusts temperature and duration accordingly.
3.What is unique about the way we roast?
When the beans are done roasting, we ensure quick cool off through three
combined methods. First, as the beans are poured out of the roasting
drum, they are cooled by a powerful vent from underneath. Next, there is
also an electric fan that simultaneously cools from the side. And
lastly, our roaster wields a fan by hand. All of this is in effort to
prevent further burning from residues of heat, and to keep the taste in.
Afterwards the batch is examined and beans not up to par are picked out
by hand.
We hope you enjoy our coffee!
