The heart of our operation! These two roasters are manufactured by our partner Sonofresco. These are two pound flagship model roasters that allow us to roast two pounds of fresh coffee about every 15 minutes, per roaster. As flagship models we also have the capability of monitoring and manipulating the unique characteristics of each bean by creating roast profiles unique to Brown Bag Coffee Roasters. Utilizing a computer connected to each roaster and specialized software, we are able to control the amount of heat applied and the time. We can dial in the exact qualities of each bean to bring out the best each has to offer.
There are two major technologies used to roast coffee: drum roasting and fluid bed. Our roasters use fluid bed technology. Fluid bed is newer technology developed in the last 30 years. Fluid bed sends heated air from below the beans allowing them to roast and remove the outer coating of the bean - called the chaff. In traditional drum roasters this chaff largely remains in the drum during roasting. Removing it allows the beans to develop a much brighter flavour profile which is typically sought after in a drip and French press - which is what Brown Bag Coffee Roasters are spending the most time on.
The best way to think of fluid bed roasting technology is if you took your home BBQ and mated it to a large air pop corn machine! Compared to drum roasters, fluid bed is significantly more energy efficient as well. At BBCR we have also opted to use propane as opposed to natural gas. While both are considered a clean gas, propane is more efficient with over twice the BTU per volume. This means we are using less to produce the same amount of coffee! Natural gas is also a green house gas which produces toxic emissions. Propane is very clean burning and is non toxic.
You can rest assured that delivering you the highest quality, healthy coffee is our top priority which we have thought about since our very inception, and not as an after thought.
Want to see them in action? We invite you to reach out to book a studio tour, and roast up some fresh coffee as you get a first hand look at what we are up to.