Archive for May, 2011

Keurig and Green Mountain Coffee Roasters

Commercial for Keurig coffee maker and Green Mountain Coffee Roasters

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    This is a quick preview of the our interview with the cooperative organic coffee roaster, Rick Riehle from Pangaea Organica at pangaea.coop in Seattle, Washington. More of the interview coming soon! They source our green beans from the best Organic, Fair Trade coffees grown around the world. Then to ensure a roast profile that suits each coffee’s character, Pangaea spends time with each lot of coffee determining degree of roast. Under-roast and the resulting cup will taste sharp and sour. Over-roast and coffees of different origins lose their individual characters and become dull and burnt. They roast on a bed of hot air. It is a roasting method that produces a bright, rich cup of coffee. As with wine, there are distinct varietals of coffee, each with its own unique personality. Roasting by convection, using air, brings out the floral flavors of an Ethiopian Yirgacheffe or the earthy complexities of Sumatra. Brew our coffee strong and dark and it will not be bitter, but rather sweet and natural.

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      Home Coffee Roasting

      A short clip of me roasting coffee at home in a small batch popper style roaster. The IMEX CR-100

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        Behmor Home Coffee Roaster Overview

        Guide to roasting coffee at home with the Behmor 1600 home coffee roaster.

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          Coffee Roaster-800N Connoisseur

          Roasting with an 800N Connoisseur

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            Mighty Good

            Artisan Roaster David Myers from the Mighty Good Coffee Roasting Co. of Ann Arbor goes behind the beans.

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              I machined the drum from 303 steel which is corrosion resistant up to 1500 deg. The stainless wire mesh on the drum door allows the chaff to fall out. Inside the drum are two agitator fins that run the full length of the drum to insure even roasting of the beans.

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