Understanding Coffee Roasting in Bradenton
You have been enjoying Banyan Coffee in Bradenton for awhile, but now you want to know what makes our Bradenton Coffee so good? Whether you have been drinking coffee for awhile or are new to enjoying the sweet nectar of the gods, learning more about what goes into making your caffeinated coffee water taste so good is fun for all. So, sit down, whip out our notepad, and hold on, because we are about to embark on a fun journey. Luckily, you get to learn from our trials and errors when it comes to roasting coffee, as it is both an art and science, which affords the roaster many trials and errors as it takes years to master roasting to become an expert. A good or bad batch of coffee is the difference of a few seconds, having the heat at the wrong temperature, and many other variables that allows you to start your day with a fresh, warm (or cold, however you caffeinate), and enjoyable cup of coffee that sets the tone for the rest of your day.
A Bradenton Coffee Roast for Everyone
We know there are several types of coffee beans found in Bradenton, which produce various different flavors. For example, coffee varies from bold, chocolatey, nutty, fruity, or earthy, depending on the region the coffee is sourced from. You can actually enjoy the flavors of Bourbon in the morning without catching a buzz on your way to work with Banyan’s Bourbon Barrel Aged Coffee. However, do you know what else contributes to the various ways coffee tastes? Get ready to write this down, because we will have a quiz at the end of this blog…
THE ROAST PROCESS
What is a roast process? Why does this even matter? Well, we are glad you asked… The roast process is the way the coffee cherry is processed before making its waying into our sophisticated, yet elegant coffee. The roast process heats the coffee cherries and turns them into the coffee beans you are used to using for your morning cup of joe. Without this process, we would not be able to enjoy the aromatic, dark brown liquid we all cherish, love and enjoy (and sometimes need… we do not judge!). We roast on Mondays, Wednesdays, and Fridays to ensure you have the freshest Bradenton Coffee, while shipping all throughout the week. Not to mention, local deliveries for our Bradenton Coffee are free when you spend $25 or more.
Roasting is important because it pulls the smell and taste that you know from being trapped inside the coffee bean. Before the coffee bean enters the roaster, they are green and in a physical state where they can be kept without going bad to preserve the quality and taste. Unroasted beans do not look like roasted beans – they are soft, squishy, and smell like grass. When they are roasted, the chemicals change through high temperatures, lighten and harden up from the moisture being pulled out of them. After the beans are roasted, Banyan Coffee Company packages them and immediately ships them to your door. That is the difference between ground coffee beans sitting on shelves in grocery stores (which are stale) and whole beans arriving at your doorstep 2 to 3 days after we roast. By grinding the coffee beans just before you drink your coffee, this preserves the flavor, and the roast process which maximizes freshness and flavor.
Depending on what type of roast process the coffee cherries are bathed in, there are many different outcomes. There are light, medium, and dark roasts, contributing towards the strength of the coffee, as well as its boldness and smoothness. Also, the different roast processes contribute towards the acidity, body, and sweetness of your Bradenton coffee.
When you purchase Bradenton coffee shop beans from Banyan Coffee Company, located in Bradenton, Florida, three of the most common roast processes our team uses to ensure the highest quality are a Natural Process, Wet-hull Process, and Washed Process. That is not to say there are not other roast processes but what we have found is that these three yield the best flavor and are customer favorites. Other roast processes include: Lactic, Anaerobic, Experimental, Maceration, Wine, Honey, Experimental and more. For the sake of this blog and helping you get an A+ on Coffee 201 – Beyond the Basics, we will only be testing you on the following:
1 Natural Process for Bradenton Coffee Shops
The natural roast process is what we call back to the basics. If something is not broken, why fix it? This original, tried-and-true roast process has been around for hundreds of years and dates back to originating in Ethiopia. After the coffee beans are sourced, they are then washed, and placed on drying beds. Once dry, they are placed inside of a coffee roaster so the magic can happen. It is set at a certain temperature with a specific duration of time. Once they come out, the now darkened and ready-to-drink coffee beans are going to have a new home in a Banyan Coffee bag. Interestingly enough, this process yields deep, fruity flavor notes. Banyan’s Bradenton Ethiopia Coffee is natural processed with notes of blueberry, graham cracker, and strawberry that people rave about…
2 Washed Process for Bradenton Coffee Shops
Unlike the natural process, the fruit from the coffee bean is removed before processing. Through this washed process, we are able to focus on the beans original flavor with the cherry being pulped from the bean by removing the outer layer of the bean through the help of a machine. After this, the beans are then soaked and fermented in water for 24 – 48 hours. Once it is done soaking and fermenting, the outer layer of the bean is then “washed off” from the bean as it dries. The washed process brings out the origin of the bean, typically producing the highest quality coffees. It may be more work, but it is worth the effort. Banyan’s Bradenton Guatemala Coffee is washed process that has smooth, chocolate, and caramel notes. Guatemala coffee is popular for many reasons in Bradenton Florida.
3 Wet-hull Process for Bradenton Coffee Shops
The wet-hull process originates from Indonesia and translates as Giling Basah. It is a relatively simple roast process. The pulp from the coffee bean are removed while being exposed to high moisture levels. They are then fermented from 12 – 24 hours to break down the mucilage, which is the layer of fruit beneath the skin, which then gets washed off. The difference between the washed process and wet-hull is the moisture content inside of the bean. Wet-hull is dried for much less time than washed while still being swollen from the moisture. After this, the coffee farmer sells or trades the bean at a local market or distributor. Once this is done, the bean is then dry roasted from sitting out in open air. This process is very distinctive as people who are familiar with roast processes and very quickly tell this is a wet-hull vs. natural/washed. Banyan’s Bradenton Sumatra Coffee is a wet-hull process coffee that brings alive this process with a low acidic, earthy and smooth flavor profile.
Roast Trifecta for Coffee in Bradenton
Once the Bradenton coffee beans have been roasted, they typically come out in one of three ways: Light roast, medium roast, and a dark roast. The roast processes above are some of the ways we prefer to prepare Bradenton Coffee to our loyal consumers. However, depending on how long that process takes, it will change the outcome of the bean. This happens through the time and temperature of the roast process. Not only does this alter the flavor, acidity, body and sweetness, it also affects it strength. Think of the strength of the coffee on a sliding scale – the lighter the roast, the higher caffeine content per MG, and the darker the roast, there will be less caffeine per MG as it gets burnt off through a longer roast process.
1 Light Roast
This roast is light brown in color and typically best for milder coffees from different farms throughout the world. There is less oil on the surface of the coffee when made because they are not roasted long enough for oils to break through to the surface. A light roast coffee is very smooth.
2 Medium Roast
A medium roast is more brown in color than a light roast with a stronger flavor without an oily-surface. This roast is medium brown in color with a stronger flavor and a non-oily surface. Fun fact: the medium roast Bradenton coffee is often known as the American roast because it is the most popular coffee roast consumed in the United States.
3 Dark Roast
The dark roast is rich, with the darkest color of the three roasts. It does have some oil on the surface with more bitterness and a bit of an aftertaste. This is preferred by people who like a bold cup of coffee. However, the darker the roast, the less acidic the coffee will be. A lot of your espresso beans are roasted at this roast profile. Espresso beans vs coffee beans shouldn’t be too different. After all you can have espresso beans roasted in a light roast such as a blonde roast.
Different Roasts for Different Folks
As you can tell, there is A LOT that goes into processing coffee, which affects the roast of the coffee, varying the flavor, aroma, notes, sweetness, boldness, strength, acidity, and smoothness of a cup of coffee. We will hold off on quizzing you on Coffee 201 – Beyond the Basics… At Banyan Coffee Co., in Bradenton, Florida, we are passionate about coffee. We love to share with you what we know, see, and do, because it adds to the experience of drinking coffee. From meeting with farmers throughout the world, roasting single-origin coffee right here in Bradenton and Sarasota, Florida, and shipping it all throughout the country, we know the power of coffee can bring everyone together. Next time you are at a coffee shop with friends or hanging out with family at home, you have some knowledge to quiz them on their understanding of coffee and what goes into processing it. Order some coffee today to start trying out the different coffee processes and see for yourself what makes each bean special. Banyan Coffee also sets up at the Bradenton Farmers Market every Saturday morning as well with our Bradenton Coffee Cart.
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