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The age-old question of "which came first, the chicken or the egg?" has sparked many a debate! In the coffee world there's a similar age-old question that ignites heated discussions amongst those who roast, those in the coffee industry, and anyone who drinks coffee! The question...'Is coffee roasting "art" or is it "science”?’ There are those who say it is all art. It's the mysteriousness of "hand crafted" roasting techniques. It's the secrets that have been passed on from generation to generation, yada, yada, yada. Then there are those who say it is all science. It's the density of the bean, the elevation where the bean was grown, blah, blah, blah. It's these unique factors of each bean that needs to be crunched into a scientific formula to produce the right roast profile. Then there's us, the Crazy Sisters who say it's BOTH! It is art and science melded together to bring you a consistently perfect cup. If you care what your coffee tastes like the "art" of it all, is a matter of knowing the bean inside and out. It's about the elevation, climate, and soil in which the bean was grown. It's about bean density. It's about crop cycle. Then it's taking all this information and knowing how each bean is going to react to heat during the roasting cycles. Some beans need more of an aggressive start, while others need to start out slower and then ramp up at the end of the roast cycle. Read On |
