At Borogove we take roasting seriously, and we treat each batch as an opportunity to learn more about the process and improve our methods and techniques.

Coffee roasting is a skill, a craft and an art.  It involves the intuitive application of fundamental principles of physics and chemistry to a highly sensitive and responsive material, in real time.  The roasting machine must be calibrated and maintained for an optimum balance of conductive, convective and radiant heat production.  It should be quick to respond to the roaster’s control adjustments.  Every batch requires constant vigilance over the coffee beans within the roasting chamber, observing the changes in their color and luster, their aroma and even the sound that they make in the machine, as the roast progresses.  The roaster must bear in mind the type of coffee, the batch size, and the elapsed time; while keeping a close eye on the temperature gauge and damper settings throughout the process.

Most of all, the roaster must remain focused on the desired flavor profile of the finished roast.  One learns to roast properly by a lengthy apprenticeship, but one ultimately roasts by feel, by touch, by instinct.  Knowing the optimal taste of the coffee, the roaster can achieve that elusive flavor by making subtle adjustments to the temperature and airflow.  As Tim says, when you learn the language of the beans, the coffee will speak to you, and tell you what it needs to reach perfection.