Air-Roasted Goodness

Drum-roasting is the traditional way to roast coffee. At The Roasterie, we believe tradition can serve us, but we never want to be so mired in tradition that it makes us resistant to innovation. When we discovered air-roasted coffee, it was love at first sip. It’s so much richer but it’s also cleaner, smoother, mellower. And it’s never bitter. Once we’d had a taste of air-roasted coffee, we knew we wouldn’t do it any other way.

For us, air-roasting is the perfect blend of art and science. The art is the trial-and- error process of finding the perfect temperature and roast profile for a particular bean, zeroing in on the ideal roast that brings out the best of all the flavors and nuances of that coffee. Once we nail it, that’s when science enters the picture. Air-roasting technology enables us to achieve that exact same roast for that particular coffee again and again, batch after batch, so it’s always consistent. Our Kansas City Blend will deliver the same great flavor our customers love every single time they order it. And the same is true of all our coffees.

Our air-roasting process begins with beans suspended and roasted on a bed of hot air called the fluid bed. The fluid bed creates a vortex within the roasting chamber. This vortex roasts each coffee bean at the same rate from all directions. There’s no better way to roast more accurately or consistently.

As the beans pop, crack and caramelize during the roasting process, they shed their skin, called the chaff, and the hot air blows the chaff into a separate chamber. The smoke this chamber creates is quickly evacuated from the roasting chamber, preventing our coffee from literally smoking itself as it roasts.

Air-roasting helps preserve the origin flavor while unlocking the best of the bean, meaning we don’t sacrifice origin character for a smoky roast character. Air- roasting also keeps your coffee fresh and flavorful so you get a tasty cup all year round.