From Coffee Industry Consultant Mike Sivetz & The Coffee Heretic:
While coffee has been around for centuries the act of buying roasted coffee did not come about until the mid to late 1800’s. This was because the buying of green, unroasted coffee was the only way to ensure you were getting only coffee and not coffee mixed with cereal substitutes. There were many devices available to roast coffee beans at home; a job that typical fell to the children of the household. It was a hot, smelly job consisting of holding a pan-like enclosed skillet over the fire while rotating the beans within.
“Coffee roasting is essentially a process of exposing the green coffee beans to a warming process that is sufficiently fast to drive off the free and bound moisture of the bean and the dried bean residue is heated to more than 400 F. At about this temperature, pyrolysis, or thermal decomposition and chemical change, occurs within the bean.” -Sivetz, Coffee Technology
Laws guaranteeing roasted coffee purity opened the stage for the transfer of roasting in the home to factory roasting. These laws were
(Photo by Vladimir Proskurovskiy)
Just like wine, coffee boasts dramatic variances in flavor. The beans themselves hold unique clusters of flavor that can bring to mind anything from violets, to cranberries, to tomato soup, and discovery of these flavor profiles is a delicious adventure well worth taking.
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