We Roast Every Day In Tiny Batches: A Very Brief Introduction To Coffee Roasting.
What makes Old City’s coffees taste so great? Part of the answer lies in the attention we give the roasting process. Old City Coffee is one of a very select group of coffee retailers that not only does it’s roasting “in house,” but at it’s point of sale location. This reduces travel time between roaster and your cup, providing our customers with the freshest coffee around.
Our gas-fired West German roaster’s design dates back to 1912, and has massive cast iron plates on the front and rear of the roasting drum which ensure even roasting. It’s capacity is 10-26 lbs, just a drop of water in the ocean of commercial, larger coffee roasting operations. This small-scale roasting allows more control of the roasting process, and increases freshness because only enough coffee is roasted to meet daily demands.
Each batch of coffee takes about 15 minutes to roast in the roaster, which has an output of 96.000 BTUs (about the output of a home furnace). The temperature and length of roast is adjusted for each coffee variety and degree of roast; after the desired level of roasting is complete, the coffee is allowed to spill out onto the cooling tray, where the roasting process is stopped by “quenching” the coffee with air that is sucked through the cooling tray.