Specialty
Roasted
Coffee
barista.
know.
Truly Great Coffee
There's a discernable difference between coffee off a store shelf and fresh roasted. The complexity of flavors, aroma and even appearance is something that simply can't be matched.
Mass produced beans are roasted in a programmed machine with little care for quality of bean. But each batch is different. Roasting requires relying on the senses. It necessitates a careful eye as the beans turn color, hearing the noises as a batch moves through roasting phases and even the scent of the process changes as a roast deepens. You simply can't get this done in a factory that churns out millions of pounds of beans per year.
That's why it's called Specialty Roasting. Small batches are roasted to specifications, pulled at exact phases, times and bean temperatures to ensure a truly uplifting coffee experience.
Coffee has been part of my life for some time. But it never really took over until my grandfather was sick. A small coffee shop in downtown Baltimore receives a fresh batch from a local roaster everyday. When my grandfather was sick I flew up to Maryland and every morning before going to the hospital I would stop and get coffee for my walk.
After his passing, I stayed with my grandmother for the week and once again, I went down every morning. It was a source of comfort. After trying small batch roasters from all over the country I wanted something a bit fresher and more local, so I started researching coffee and what it took to roast. Several years later I'm just a Son of a Bean roasting damn good coffee!
