The Coffee

A good cup of coffee starts well before the roaster applies the heat. The flavor and aroma of a cup of coffee can be enhanced or degraded by many factors. Where was the bean grown? What were the environmental factors during the growth year? How was the fruit of the bean processed, stored and transported?

At What’s the Buzz Coffee Co., we primarily roast single-origin coffee beans from small estate, fair trade and/or organic farms. Each type of bean is roasted several different ways until I find something I or you like. My eyes, nose and ears track the roast from start to stop, and I record every detail regarding temperature and time. My tools are a stop watch, a digital bean temperature probe, an environmental temperature probe, and a gas pressure gauge. After roasting, I cup (taste) my coffee and log my roasts so I can repeat a good roast cycle. Once a good bean is in our hands, it’s our job to bring out the best of the bean in the roasting process.

The Roaster

My roaster is a Probat L12. I chose the L12 because it is a direct heat roaster with high air flow in the drum- a very controllable machine. I can apply heat or slow the roast with greater accuracy and effectiveness than I could on other types of roasters. What you get is old school roasting with no computer profiling.

Quality and Freshness

Each batch is bagged immediately after roasting. The beans are poured out of the cooling bin into high-barrier, one-way, gas-valve bags, ensuring the freshness of the beans. You can enjoy a truly fresh cup of coffee today from a batch roasted yesterday.