The last three minutes (the life of a roast master)

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We talked about grading green coffee beans and sampling coffee to find the best of the best. What comes next is equally as important.  It is the roasting of the beans. If any of the other previous steps fall short then no matter how great the roast master is, the end product will fall short.

Up next is the creation of  a unique roast profile for each coffee. We will not get much into this part because I have written about it before.  The roast master is comparable to a head chef. The chef creates the ideal recipe highlighting the tastes and textures of the food. Then makes sure it is repeat the same way each time it is made. We create a way to roast the coffee to highlight different flavors and characteristics and to make sure it tastes the same each time, every time.

Today we are going to talk about the production roast. Roast Day! The night before my lovely bride Maxine creates a roast report. Each week she gathers all the order information i.e. new orders, subscription orders and change orders.  She double checks everything because this is important to get right. All I have to do is weigh out the beans and throw them into the roaster, sort of.

Each batch will take 12-15 minutes to roast. If under 12 minutes, the beans will not have enough time to develop all their flavors. If over 15 minutes, the cell walls start to char leaving a smokey flavor in the cup. The first part of the roast will last 9-11 minutes which is on the boring side. I have to sit there and make sure the coffee is ramping up at a controlled rate. Then the first “crack” happens (popping sound from the bean). From crack to drop (taking beans out of the roaster), no matter what the ending temperature is 3 minutes. If it is a low temperature, then I have to turn off the gas and open the vents to slow the temperature rise. I must be very careful not to “stall the roast” (make the temperature go backwards). A stalled roast means we will not sell that batch. Less than 12 minutes or over 15 minutes means I will not sell that batch.

So much is riding on those last 3 minutes that my heart rate and blood pressure do increase as well as my emotions. I have thought about filming my facial expression during that time but I think the thought of being laughed at quickly nixed that idea. Just know that your smooth, perfect cup of Tap Dancers Specialty Coffee is made with a lot of time, care, energy, heart-stopping moments and love. All you have to do is sit back, enjoy and smile.

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