That Coffee Roasters: Samples

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martes, 1 de agosto de 2017

Roasting Coffee Machines: What’s behind Them?

Coffee roasting machines fall into two basic types: drum or hot-air. Drum consists of horizontal rotating drums that bowl down green coffee beans in a heated environment.

It’s hard to believe one bean has so much value that it created a whole industry around it. Coffee beans follow complex procedures that end in a cup that customers worldwide enjoy every day. After the beans are carefully extracted and sorted, comes the roasting. This is the part where the roasting machines are in charge, but how? Find out what’s behind them here.

Roasting back in the mid to late 1800s was carried out by an old procedure that required an enclosed skillet. Children usually did the job, and it consisted of holding the skillet over the fire while rotating the beans within.

After the first laws of coffee purity had been implemented, home production evolved into a new factory roasting. The first industrial roasters were just large cylinders that were put to heat. While this allowed more coffee to be roasted, the emptying and cooling were a complication.

It was in 1864 that Jabez Burns invented the self-emptying coffee roaster in New York. This machine had an opening mechanism that emptied the beans without the need to remove the cylinder from the flame and a double screw that allowed an easier distribution of the beans.

Manufacturers began innovating in the early 1880’s by adding hot air to the equation: German manufacturer Van Gulpen introduced a roaster with holed walls that allowed the machine to draw the hot air inside the drum or through the drum from one end to the other. This manufacturer also added a fan that would provide fresh air to the beans in the roasting process. After this, coffee roasters changed from closed cylinders to vented, open air machines.

Carl Salomon of Braunschweig introduced an original principle to the process: hot gas ventilation for a quicker roasting. By determining the number of revolutions required to tumble the beans off the wall into the hot air stream, he managed to get a faster (the roasting time fell to 20 minutes approximately) and more effective roast.

Cylinder roasters today use more advanced variations of this design, so it might be said that Carl Salomon set the basis for one of the most popular ways of roasting. Today, roasters employ one of the two methods: the one that involves using heat under the drum and then sucked through holes; and the second, using hot air blown into the drum.

That Coffee Roasters are professionals in the roasting process, hence their name. They’ve been in this business for long, and their products are examples of excellence. They even use a Jabez Burns & Sons Sample Coffee Roaster (which is in the image below) to ensure the quality of the beans they roast in a larger scale. Discover a coffee profile of high standards, contact them now!

The 1929 R6 Jabez Burns & Sons Roaster is a classic sample roaster machine that's still used today.

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

viernes, 28 de julio de 2017

Signature Blends Produced by That Coffee Roasters

These are the main blends That Coffee Roasters produce and commercialize.

In the business of coffee, knowledge acts as a way to stand out in the market. That, of course, assuming you seek not only to provide a service but something much more valuable. This is the reason why That Coffee Roasters stands out above others, as they seek to let their viewers know a little more about the coffee they’re buying. Today, you’ll know some of the coffee blends produced by them, in the hope you’ll find them of your interest.

But before we get into it, it’s important to know each roast first. If you’ve been to a coffee store and you’re offered a sample book, you’ll notice that they all differ in coloration. Seeing each bean, you can notice that under them there’s a label with different names: French, Colombian, Latino, Italian, and others. All these names do not attribute to the source of the beans, but to the amount of time they were exposed to the roasting process.

The scale of roast begins with the green beans. While being exposed to the process, they go from light brown to medium brown, then dark brown to nearly black. Colombian roast is usually related to a light brown roast, while Italian roast is darker in color.

Coffee blends are mixtures of two or more coffees from different categories. The reason for blends resides in the creation of new combinations, obtaining a flavor that wouldn’t be the same as the one of a single-origin coffee. For industries who sell massive amounts of coffee, it is also a way to cut costs and still get quality products.

That Coffee Roasters produce and sell several blends to industries and businesses, and each of these has their own secret of success (which I’m not allowed to tell). The signature coffee blends they sell are the following: Breakfast, Colombian, Espresso Italiano, Latino and Gourmet. All of these with select green beans that undergo a professional roasting procedure very characteristic to their brand, giving off premium results.

Do you want to know about – or have a taste of – their products? If you’re not convinced yet, you could try a free sample of the blend you’re interested in. It’s up to you to choose between products that follow higher standards or just commercial, common coffee. That Coffee Roasters have it for you, all packed and ready to go! Just contact them, and you’ll see.

Each of these blends is sure to boost your day! Try them all, you'll notice the difference.