How We Roast
The concept was simple - maintain the quality of small batch roasting while satisfying large wholesale customers. Freshness is paramount and our plant was designed to accommodate this.
We built a semi-automatic, Turbo-charged, Micro-Plant! Right here in Brooklyn, the cool part, Gowanus! Our state-of-the-art, custom made system is a unique combination of old-world craftsmanship coupled with world-class automation. Our one bag roasters are the perfect size. Small enough not to have to water quench (the unacceptable practice of using water to quicken the cooling process after roasting) and large enough to crank out some serious volume.
Our roasters feature computer controlled 5-stage roast profiling. This means recipes are saved for each coffee and the computer assists the Roast-master in nailing the exact roast every time! The trick is not how much coffee you can roast, but rather what to do with it when it comes out of two roasters, 250lb. every 12 minutes!
We use a series of cable transports that makes this plant a cross between Willy Wonka’s chocolate factory and some crazy Rube Goldberg project. We use Destoners to remove the stones, rare earth magnets collect any ferrous material and dust collectors clean the green coffees. We do this right!
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Our Roasting Process
Time Lapse of Roaster Construction