Now that you know more about where we get our beans it’s time to talk about how we turn those little green beans into a delicious cup of coffee, in other words, let’s get down to roasting!
The roasting process takes the green beans we get from farms around the world and uses heat to extract as much of the unique flavor as possible. Sounds simple, right?
But the truth is, there is a lot more happening in the roasting process than just heat. It starts with knowing what type of bean is being roasted and extends to how long we allow it to heat and even how quickly we allow it to heat up. There are even different machines and methods for roasting, that’s why you can have the same type of coffee bean roasted at two different coffeehouses and taste different flavors.
So how are we roasting our beans?
In our brand new Roasting Room at Coffeehouse Five we have a fluid bed roaster. The fluid bed roasting process, also known as hot air roasting, uses forced hot air to agitate and roast coffee beans. The perfectly controlled hot air flows over a tilted bed and circulates through the beans, roasting each bean evenly. This hot air reaches temperatures of between 450 and 485 degrees Fahrenheit.
We truly believe this method of roasting creates some of the best coffee you will ever taste for a few reasons. First of all, it has a unique method of removing the chaff that the coffee beans shed as they heat. This is important because coffee beans are so absorbent if the chaff remained in the chamber during the roast it would soak up some of that unwanted flavor.
Another reason is its efficiency in heat transference. Our machine can reach higher temperatures in half of the time of many cylindrical roasters, which is absolutely essential to ensuring a smooth cup of coffee with the least amount of acidity possible. Before the roasting process can truly extract the essential flavors of a given coffee bean, the natural moisture needs to be extracted and the longer it takes to do this the more time it allows for acids to build up and block the real flavor of the bean and potentially cause stomach irritation. So by reaching a higher temperature faster we minimize acid buildup and truly showcase the natural flavors of the bean.
Finally, perhaps one of our favorite parts about roasting in-house is that we get to share it with you and you will know you are getting the freshest cup of coffee possible; you can even have a sip while you watch the roasting process happen! So stop by and try a cup and check it out!
Coffeehouse Five is excited to announce that we are now roasting our own beans! Boom, roasted!
For all those coffee nuts (or beans) like us out there, we thought we would provide a little more information on what we are doing. This is the first of two installments, first on how we source our beans and second how we roast them.
The first thing to know about coffee is that it isn’t technically a bean, it’s more of a seed. It comes from the red coffee cherry on a coffee tree. And there is a region of the world, called the coffee belt, basically between the Tropic of Cancer and the Tropic of Capricorn, where conditions are ideal for these coffee cherries to grow.
Obviously that isn’t here in Greenwood, Indiana. So we have teamed up with some great people and farmers in those regions to get the absolute best coffee that benefits everyone involved, from the farmer to the importer to the coffee drinker here in Greenwood.
The coffees we source are, at a minimum, Fair Trade certified. The goal of Fair Trade is to create partnerships and terms of trade that will be financially and ethically beneficial to producers. In simpler terms, this means the beans we roast are bought at a fair price that allows the hardworking people actually farming the coffee to make a living off of their wages.
Additionally, we will refer to some of the coffees we offer as “direct trade.” While there is no international certification for direct trade, as there is with Fair Trade, the general concept of direct trade is that our importers purchase beans directly from individual farmers. Fair Trade beans are typically purchased through coops, where several farmers deliver their beans which are then combined for sale, so there is no direct traceability of the bean back to a particular farm. With direct trade we are able to tell you the specific farmer who produced the beans. These beans are typically of the highest quality and the farmer ends up receiving a higher percentage of the price you pay for your coffee here in Greenwood. Just like corn here in Indiana, coffee is a seasonal crop so you may notice different coffees during different times of the year. This is because we are committed to providing you the freshest and tastiest cup of coffee we can, and that means sometimes a certain type of bean just isn’t in season. But don’t worry, we promise to give you plenty of delicious options, since the farmers are working so hard to give us the freshest beans possible all year round.