About Our Coffee - Breaking Beans Coffee

Quality is #1

Our wholesaler roast only the highest quality Arabica coffees from 25 different regions around the world, including Organic and Fair Trade coffee beans and 23 different blends. The taste team constantly monitors roasts to guarantee superior flavor. They use only the top quality flavoring oils. The decaffeinated coffees are Swiss Water Process Decaffeinated coffees, which are processed using only pure water with activated carbon filters to remove the caffeine, not chemicals which affect the taste!

Roasting

The high tech Fluid Bed roaster passes hot air over the beans only once compared to conventional roasters that recycle hot, smoky air. The roaster does not scorch, burn, or camouflage the coffee taste with tars or burnt oils. A better tasting coffee is the result. All of the coffees are then vacuum sealed to retain the utmost freshness!

Fluid Bed Air Roaster vs Drum Roaster

I would like to explain a little about how the roasting of gourmet coffee is different than the mass majority of roasters. Since today’s coffee roasting machines are designed the same way they were over 100 years ago, the coffee taste profiles have not changed much over the years. Drum Roasters make up 95% of the machines that roast coffee in the world. There are several manufactures of drum roasters, each being a little different, but all roast the same way. The beans are poured into a chamber with a round drum very similar to a clothes dryer. The drum turns so the beans are tumbling to try to give the coffee an even roast. High heat is used to get the drum hot enough to roast the beans. The beans tumble and constantly encountered a hot metal drum.

They choose to roast our coffees in a machine that was new technology developed in the 70’s. It is called a fluid bed roaster or some call it an air roaster. Instead of using a drum to tumble and roast the beans, the machine uses hot air in the the chamber levitating and roasting the beans, similar to a hot air popcorn popper. They do not use high heat since air is blowing directly into the roast chamber over the beans.

The machine does not scorch or burn the delicate coffee beans since the chamber walls are not hotter than the beans! What do you think would happen if you opened your clothes dryer and touched the drum during it’s drying cycle? That’s right, you would burn your fingers! Now just think what is happening to high quality, delicate tasting gourmet coffee during a ten to fifteen minute roast in a 700-900 degree metal drum!

Also, coffee roasted in an air roaster yield more flavor (allowing for less coffee per pot) since 100% of the bean is developed. Rotary drum machines can only develop 75% to 80% of the bean; otherwise the outside of the bean would burn before the center could completely develop. So in conclusion, our coffee is not exposed to a very hot surface and we use lower roasting temperatures, therefore our beans do not get scorched or burnt, producing a much better tasting coffee.