Home » Production Facilities » How do we roast our coffee?

How do we roast our coffee?

Coffee beans arrive to Novosibirsk from far-away tropical countries and are stored in our warehouse in a steady controlled environment in order to preserve their quality before the roasting starts.

First, coffee beans are poured out from their bags into a floor mounted bin, and a stream of compressed air forces them to the roasting drum, while getting rid of dust and bag fibers.

Because different coffee plants grow at different conditions, each kind of coffee bean requires its own recipe. It's important to figure out how to exactly roast each particular kind of bean, how long it will take and how much heat will be needed at every roasting stage.

Such recipes, called roast profiles, are usually created by trial and error. We hold regular coffee cuppings in order to test which roasting profile is best suited to a particular type of bean.

We even have a special roasting drum for roasting micro batches for such tests. It's really small.

When we know the right roasting profile and the roaster has been heated according to it, it's time to load that big drum!

We additionally control roasting with the help of a special tester, which comes very handy when we need to take a dozen of half-roasted beans straight from the heated drum.

It takes about 15-20 minutes before the green beans turn into a rich aromatic coffee. When roasting comes to an end, some water gets injected into the drum to cool down the beans. If we don't do this, the beans would crack or even fall apart, when they leave the heated roaster.

Roasted beans get cooled down on this roundabout for several minutes.

Sometimes an odd stone or a bad bean gets into the roaster, but they will be sieved out right before the coffee is poured into bins on wheels. The coffee then goes straight to the packaging line from here.

Each kilogram of roasted coffee exhales about 12 liters of carbon dioxide over the first month after roasting. Our coffee bag has a special valve to get rid of the excess gas while keeping the beans safe from outside odors.

Here it is — the freshly roasted coffee from the Traveler's. The roasting process starts many chemical reactions, which create new aromatic substances inside the beans. It will take some more days before this new aroma will be manifested to its full power. We will make everything possible to deliver fresh coffee to our friends in coffee houses right before this happens.

Comments

Qwe November 09 at 19:13

А почему на 4 фотке парень руки в карманы засунул? :-)

Икс November 11 at 12:26

Наверное, кофе тырит :-)

qweqwe November 15 at 21:22

"У нас даже есть специальная машинка для обжарки небольших тестовых партий кофе. Она совсем маленькая."

Абитуриенты пединститута, не набравшие проходной балл по русскому языку, писали статью?

Алексей Швец November 30 at 07:24

Приятная статья))

Павел December 25 at 19:34

Отличный и наглядный материал

Даниил Панов