Roasting
Craft roasting is a display of craftsmanship — the application of professional skill and exacting precision to produce specific flavor profiles for a truly exceptional cup of coffee.Years of experience, roast profiling, and rigorous quality control go into making each batch of Two Rivers Coffee.
Bean Selection
At Two Rivers Coffee, our dedication to delivering exceptional coffee starts with meticulously selecting high-quality coffee beans. Our selection process is guided by several key criteria to ensure that only the finest beans make it to the roasting stage. This rigorous approach guarantees that each cup of Two Rivers Coffee meets our high standards of excellence.
In more detail, our bean selection process begins at the source. We work closely with reputable coffee growers and cooperatives who share our commitment to quality. Each batch of beans undergoes a thorough evaluation based on criteria such as origin, altitude, and climate conditions, which all contribute to the unique flavor profile of the beans. We also assess the beans for size, uniformity, and moisture content, ensuring they meet our stringent quality requirements. By implementing such a comprehensive selection process, Two Rivers Coffee consistently delivers a rich, flavorful, and aromatic coffee experience.
Criteria for Selecting Coffee Beans
Origin & Terroir
Bean Variety
Harvesting & PRocessing
Origin & Terroir
Bean Variety
Harvesting & PRocessing
Quality & Consistency
Quality & Consistency
Freshness
Sustainability & Ethics
Freshness
Sustainability & Ethics
Temperature Control
Temperature Control Process
As the temperature is increased further, typically between 200°C to 230°C (392°F to 446°F), the Maillard reaction occurs. This chemical reaction between amino acids and reducing sugars is responsible for creating the complex flavors and aromas characteristic of roasted coffee.
Roast Size
We roast our coffee in small batches to ensure meticulous control and optimal results. This method allows us to make precise adjustments throughout the roasting process, ensuring that every bean receives the perfect amount of heat. By closely monitoring each batch, we prevent issues like burnt or under-roasted beans, which can lead to undesirable flavors in the final product. Small batch roasting enables us to maintain consistency and quality, avoiding the presence of even a few poorly roasted beans that could introduce sour, bitter, or burnt tastes to your coffee. This careful attention to detail throughout the roasting process guarantees a superior coffee experience, with each cup delivering the intended flavor profile and aroma. In summary, small batch roasting is our commitment to excellence, allowing us to craft coffee that meets the highest standards of taste and quality, ensuring a satisfying and delightful coffee experience with every brew.
Guide for different Roast Size
Light Roast
Light roasts preserve the original flavors of the coffee bean, often featuring notes of citrus, florals, and other distinct characteristics of the coffee's origin.
Characteristics
- Flavor Profile: Bright, acidic, and fruity
- Color: Light Brown
- Caffeine Content: Slightly higher than darker roasts
- Body: Light
Medium Roast
Medium roasts tend to have a more pronounced body and a rounded flavor profile, often with hints of caramel, chocolate, and nuts.
Characteristics
- Flavor Profile: Balanced, rich, and full-bodied
- Color: Medium brown
- Caffeine Content: Moderate
- Body: Medium
Dark Roast
Dark roasts have a more pronounced bitterness and a fuller body, often with notes of dark chocolate, spice, and a smoky finish.
Characteristics
- Flavor Profile: Bold, smoky, and bittersweet
- Color: Dark brown to black
- Caffeine Content: Slightly lower than lighter roasts
- Body: Full
Extra Dark Roast
Extra dark roasts are known for their powerful, smoky flavor and heavy body, making them perfect for those who like their coffee to make a statement.
Characteristics
- Flavor Profile: Intense, robust, and smoky
- Color: Nearly black
- Caffeine Content: Lowest among all roasts
- Body: Very full
Cupping Process
Cupping is the widely used method of analysis for a coffee sample and “at roaster cupping” enables the master roaster to inspect a roast profile to ensure the full development of the coffee’s flavor notes right away. For proper cupping, hot water is poured onto freshly roasted and ground beans directly into the cup and allowed to steep for 3–5 minutes. The infusion is then mixed and the foamy head removed. This ensures that every coffee that makes it out of our roasting room is of the highest quality and taste without any potential defects or unwanted flavors. We roast with love & care and enjoy sharing our delicious creation with the world.
Temperature Control Process
Our process begins with selecting a variety of coffee samples. These samples can come from different batches, origins, or processing methods. Each sample is carefully labeled to maintain traceability throughout the cupping process.
The selected coffee beans are roasted in small batches. We use a standardized roast profile to ensure consistency across all samples. This allows us to focus on the inherent qualities of the beans without the influence of varying roast levels.
Once roasted, the beans are allowed to rest for a specific period to degas. After resting, they are ground to a medium-coarse consistency. Consistent grind size is crucial to ensure uniform extraction during brewing.
We measure out a precise amount of ground coffee into each cupping bowl. Typically, we use around 8.25 grams of coffee per 150 milliliters of water. The water is heated to around 200°F (93°C), ideal for extracting the full range of flavors.
Hot water is poured over the grounds in each bowl, filling it to the brim. We allow the coffee to steep for about 4 minutes. During this time, a crust of coffee grounds forms on the surface.
At the end of the steeping period, we break the crust by gently stirring it with a spoon. This releases the coffee's aromas, which are then evaluated. The grounds are pushed to the bottom, and any remaining floating grounds are skimmed off.
We take notes on the aroma immediately after breaking the crust. Once the coffee cools to a palatable temperature, we begin the tasting phase. Using a spoon, we slurp the coffee to aerate it and spread it evenly across our taste buds.
Each taster records their observations on a standardized cupping form. These notes are then compared and discussed to identify any consistent characteristics or defects. The data collected helps us in making informed decisions about purchasing, blending, and roasting.
Cupping is an ongoing part of our quality control process. By regularly cupping our coffees, we ensure that each batch meets our stringent quality standards. Feedback from the cupping sessions is communicated back to our sourcing and roasting teams to continually refine our processes.
