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Roasting the traditional way!
Just Espresso Roasting roasts the
traditional Italian way, in a drum roaster, which requires skill, experience
and good use of eyes, nose and ears. The slow roasting method of
a drum roaster is ideally suited to the development of a heavier body for a
smooth espresso and the reduction of acidity, which quickly can become
overwhelming in espresso and is generally accepted as undesirable.
But however hard we would try, it still wouldn't work without sourcing and getting premium beans that can live up to our standards. We take great care to buy only top quality beans, suitable for espresso. This may involve working with beans that require more skill to roast properly and that are not "mainstream", but in the end it is worth it. We work a lot with "dry processed" coffees in our blend as they tend to have lost less of their natural sugars and give a smoother, more heavy bodied espresso with more and longer lasting crema.
Double roasting is the standard here at Just Espresso. In the first stage of roasting the water content of the bean is reduced, so that less heat needs to be applied in the second stage of the roasting process, resulting in a much less damage to the outer surface of the bean (burning and tipping). Needless to say that this process takes longer, but it is worthwhile in terms of result!
Sticking with my micro-roaster philosophy that fresh is best, I sell beans mostly in Nelson..... You wanna try? Retail Price $4.50 (inclusive of GST) per 100 grams
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