If you’ve noticed ecoGrounds coffees are smoother than most, it’s not by accident. Each roast is hand selected and individually cared for every step of the way.
The coffee profile is determined by the combination of the intensity of the roast and the flavor characteristic. Once we select a uniquely cared for crop, we find the best roasting profile to highlight the coffee’s natural characteristics.
NEXT: Hand Roast »
Our roasters then slowly hand roast each batch to the desired roast profile to lock in the coffee’s natural flavors and aromas. We use authentic Italian brick-lined roasters that provide radiant heat, allowing a slower, longer roast.
NEXT: Air Cool »
Once the coffee beans have reached the desired roast, they are poured into a drum where a fan immediately pushes air through the beans, cooling them off naturally. Air cooling the beans produces an extraordinarily fresh tasting coffee. Many large production roasters cool their coffee by spraying water over the beans to save time, but cooling with water adds oxygen to the coffee beans and expedites the staling process. Water also adds to the weight of the coffee, which is passed on to the customer.
NEXT: Cupping »
Once the beans have been roasted, our Master Roaster tastes each batch to ensure that the flavors and aromas are perfect. A sample of each roast is ground, and hot water is poured directly over the grounds for maximum flavor extraction. After four minutes, our Master Roaster breaks the coffee crust, sniffs deeply, then loudly slurps the coffee so it spreads to the back of his tongue, allowing him to measure all its characteristics. If the roast meets his high standards, it is ready to be packaged and ultimately enjoyed by our customers.
NEXT: Coffee Profile »
1. As the Green Coffee Buyer for ecoGrounds you have the opportunity to travel to different coffee regions in the world. Can you tell us a little bit about the regions you buy coffee from?
Most of the coffees I buy for ecoGrounds come from Central and South America.
In general these coffees are typically washed (a process that happens after the coffee is picked) so they tend to have a bright acidity, light to medium body, and a lot of subtle nuances like nuttiness and chocolate.
