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We utilize a computer-controlled roaster to help control roasting variables that are undetectable by sight, sound, temperature or time (the usual tools used to batch roast). Using this technology has allowed us to control for current atmospheric conditions and green bean density, transition temperature models, density altitude, reaction rates, energy transfer efficiency and environmental temperatures as factors affecting the roasting process. We also use an Agtron Spectrophotometer to measure the degree of roast.

By using all this science to roast our coffee, we can reproduce consistent taste characteristics in every roast over time.

The variety of color you see in a roast greatly affects how a coffee will ultimately taste. Perhaps the "what" and "why" do not concern you. Leave it to us. Aside from the extremes of roasting either too lightly (creating a bakey, grain-like taste) or too darkly (creating a thin, burnt taste), there is no absolute right or wrong for a particular coffee. Your preference is what matters.

Using the spectrophotometer mentioned above has an additional benefit of giving us a numerical value to define our roasts rather than using a set of lofty adjectives such as "American", "Full-City", "Viennese", "Satin Roast", etc.

We ultimately use the terminology "Light", "Medium", "Dark", and "Lights Out!" but we roast to a specific numerical value to reach a particular term.

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