Coffee Roasting & Freshness
Roasting is a combination of art and science, with aspects that need to be carefully monitored and can be quantified and others that can only be distinguished by a quality roast master. During the roasting process sugars and other carbohydrates within the bean become caramelized creating “coffee oil”, which provides the coffee its flavor and aroma.

Specialty coffees are best when roasted in small batches in either of two roasting methods.

Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas. When the desired roast is achieved, the beans are poured into a cooling tray to stop the roasting process. True Bean Coffee Roasters™ proudly roast in a Diedrich drum roaster.

The hot-air roaster roasts the coffee beans as they tumble through the hot air. Once roasted, coffee is best consumed within 14 days and no more than 30 days.
After this 14 day time period the aroma and flavor intensity diminish and will continue to lose quality from that point on. Additionally, the undesirable flavors will increase as the coffee approaches staleness. Oxygen, moisture, heat, light and time are the enemies of fresh coffee, quickly deteriorating coffee. Fresh roasted coffee will have a sweet & buttery aroma and within a day a noticeable change occurs and up to 50% of the total aromatics can be gone within 3 weeks. Once coffee is ground 25% of the flavor and aroma will be gone with in minutes, therefore it is important to grind coffee as close to the time it is brewed as possible.

Small-batch artisan roasters provide the freshest, highest quality, socially responsible coffee available. Many coffees purchased either retail or wholesale can 12 months old; regardless of packaging this will not provide the quality coffee. True Beans Coffee Roasters™ only roast small-batch as it is ordered and does not have coffee sitting on shelves; it either a green bean or on it way to you.