Aduro Bean Micro-Roasters: Fair Trade/Organice Specialty Coffees

The way a green coffee bean is roasted directly affects the flavors you'll taste in the cup. Stopping a roast at specific times imparts very different characteristics of the coffee's flavor. We feel that each pound of coffee we roast should be crafted to meet the desired flavor of our customer. Therefore, while we provide a recommended roast for each bean we carry, you should never feel constrained by our opinion. Feel free to experiment.

We highly recommend our customers order coffee as whole bean, grinding only as much as is needed for a serving. The reason is simple—freshness. Our beans are packaged with in bags equipped with de-gassing valves that allow the carbon dioxide to escape and prevent oxygen from entering. But once the bag is opened, freshness and flavor begin to diminish. Whole beans will maintain their freshness for about a week. Coffee that is pre-ground will lose flavor much more quickly.

However, a true coffee lover knows that a proper burr grinder can be an expensive appliance, so Aduro Bean does offer our customers a choice of grinds, all processed on a slow rpm light commercial burr grinder.

CHOOSE A ROAST.

Light Roast: A light roast means that the bean's roasting process has been halted very soon after the completion of what is called the "first crack" (coffee beans pop when their increasing internal temperature causes endothermic changes). Lightly roasted coffee brings out the natural acidic and tangy flavor of the bean. The coffee bean itself will be light to medium brown in color. A light roast is equivalent to a City or City+ style.

Medium Roast: A medium roast is achieved by halting the roast either right before or just into the "second crack." By this point, the coffee bean's flavor is fully developed and a balance has been reached between the coffee's acids and its deeper flavors. In a medium roast the bean is dark brown but there are no oils present on its exterior. This roast is equivalent to a Full City or Full City+ style.

Dark Roast: In a dark roast the bean is allowed to reach beyond the end of the second crack. By now, the coffee bean's acids, for the most part, have disappeared and the internal sugars are carmalized. With a dark roast, the bean is black with a prominent oily sheen. This roast is equivalent to a dark Viennese or French Roast.