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After selection of the right bean for roasting, the roaster will have to do several small batch roasts to determine what type of roast will best develop that bean for its maximum taste. The roast profile of each bean is determined by the moisture of the bean and quality of the bean. It is possible for the roaster to under roast the coffee or to over roast the particular coffee which ends up with a less desirable taste. A good roaster has developed his own roasting style over time in order to maximize the best roast for that particular coffee bean. Since roasting coffee since 1992 I have developed a style that makes our coffee uniquely different in taste for...

When selecting your green coffee one of the first things you have to look for is a supplier that offers only the top grades of coffee. Your supplier needs to be able to cup all the coffees before they purchase the coffee from the different origins around the world. The supplier needs to rate the grade of the bean to see if it has any imperfections. Some beans are under developed which will affect the taste and quality of the cup of coffee you will experience. It is the responsibility of the roaster to do the same when selecting the coffee he choices to roast.