Traditional “Old World” batch roasting done by Sight, Sound, Smell
Park City Coffee Roaster uses a technique used for centuries in the old world of Europe and beyond. We roast small 25-pound batches at a time. This gives us the customization and ability to analyze each roast to our specifications.
We never blend our coffees before roasting. This allows us to custom blend the ideal signature for each customer. Our beans are left to degas the CO2 for a period of 24hrs before we bag into gas gusted valve bags.
We continually look at the beans as they roast and look for subtle changes in the composition of the bean itself. We then listen for the distinct sounds our beans make at various temperatures that identify the cracking process. We also smell the beans to gather the caramelization smells from the beans being burned and positioned for perfection.
Some roasters identify their coffees roast date. We use a par system for our clients that takes into account the amount of coffee being sold weekly, that dictates how much coffee we roast for them next week. This approach preserves the freshness in each bag.
Our attention to detailed quality is simple . We only roast as much as we sell in a 1 week period. The difference is bigger flavors in your cup and an undeniable feeling you are about to enjoy something delicious.