Want to Order Specialty Coffee Online? Ask Christopher Montrose

Roasted coffee beans smell like coffee and are heavier because of the moisture that has been roasted. They're crunchy to the bite, ready to be mashed and breaded. However, after roasting, they should be used as quickly as possible before the fresh roasted flavor begins to fade. We take our Roast Beans coffee very seriously, so we reached out to the experts, including chefs and restaurateurs. From popular products like beans to artisan roasters, this list has it all. We also make sure to choose products that are easy to use - no need to go price hunting - and at all price points. 

Time for some caffeine! Roasting our beans is a complex process that involves the careful application of heat to the green coffee to transform the basic elements of life found in each coffee bean - sugar, protein, acid, and more in delicious flavors of roasted nuts, malt, chocolate, fruit, berries, flowers and more. We pay close attention to each cup of coffee, combining scientific data logging with intuition and experience to deliver optimal flavor and balance. So if you want Roast Beans Coffee, then contact us. 

What is the coffee roasting process?

The zones of this roasting profile occur along a temperature spectrum that will be unique to each bean by variety, region, and altitude. However, all coffee will eventually go through five distinct stages:

• Drying or yellowing

 A crucial stage, according to former Water Avenue roaster (and Clive employee) James Holk. "This is the stage that will determine the overall life of the batch, as it is determined by the initial moisture content of the grain. Basically, it lays the groundwork for all the other stages, as it will indicate the degree of maturity hard or soft, fast or slow your roasting gets into the first crack and beyond."

• Maillard's reaction

 Coffee "turns brown" for the first time. This reaction catalyzes the formation of many of the 1,000 volatile chemical compounds (i.e. compounds that are volatile into the air and thus contribute to the coffee aroma) produced during coffee roasting. This process is also most closely associated with the aroma of toast. Both are equally delicious.

• First crack

While the first roasting stage is about the heat exerted on the beans from the outside (endothermic), the "first crack" is the initial part of the exothermic reactions where evaporative pressure is created of moisture and heat inside the pea and begins to crack the pea from the inside out. It was an audible sound, like popcorn. However, it usually doesn't produce cracks or explosions like its buttery cousins. 

• Second crack

While it's no longer "cool" for millennials with chestnuts, darker roasts will sometimes roast through the second crack, meaning the coffee is about to burst completely.

You can order specialty coffee online

 For coffee to be considered "specialty", the coffee must be free of primary defects and less than five secondary defects. Tasting involves roasting the coffee and simply infusing it with hot water and relies on the taster's skill to assign ratings to each of the coffee's attributes, such as acidity, body, flavor, and aroma scent. From Christopher Montrose can order specialty coffee online available at your location. 

We are the curators, creators, and roasters of some of the finest blends of specialty and gourmet coffees, single-origin and single-origin coffees you can buy wholesale. Focused on wholesale, we enjoy the patronage of many top chefs, restaurateurs, restaurants, cafes, and a growing list of individuals who have approached us after seriously tasting an of our coffees at the facility near them. If you want to order specialty coffee online, contact us.