Live Batch Status
Monitor real-time roasting cycles. Each batch is tracked from green bean to final crack, ensuring optimal flavor development.
Roasting Process
Raw coffee beans at optimal moisture content, ready for thermal transformation.
Chemical transformation occurs between 300-350°F, developing complex flavor compounds.
Moisture expansion causes audible cracking, marking the beginning of light roast development.
Controlled temperature increase develops caramelization and body characteristics.
Second expansion phase indicates medium to dark roast completion.
Rapid temperature reduction preserves flavor compounds and prevents over-roasting.
Technical Specifications
Roast Profile Database
Every batch is logged with precise temperature curves, development time ratios, and flavor notes. Access historical data for consistency tracking.
Quality Control Metrics
Moisture content, density measurements, and color analysis ensure each batch meets our technical standards before packaging.
Traceability System
Complete supply chain documentation from origin farm to your door. Track batch numbers, roast dates, and shipping information.
Roasting Equipment
Precision-controlled drum roaster with real-time temperature monitoring and automated profile execution.
Optimal batch size for maintaining consistent heat distribution and flavor development.
Computer-controlled roasting profiles with manual override capability for custom development.
