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Our Roasting & Quality Control Process

Coffee is the seed of a tropical evergreen shrub. Growers around the world harvest and process a wide range of coffee varietals grown under widely different conditions. The genetics of the plant and the "origin terroir” greatly contribute to the character of the coffee you wind up tasting in the cup. At the Brooklyn Roasting Company we search out the world’s finest coffees and expertly roast them to tease out their many colorful characters.

Our coffee team is constantly evaluating the coffees we source (or consider sourcing). At the outset, we measure the moisture content of incoming “green” and then sample roast these lots to determine the optimal profile for each coffee on a larger, commercial scale. We cup each sample roast on rotating stone tables equipped with circulating hot water baths, and a thick, tempered glass surface that floats on zany 1960’s superballs and hula hoops. This playful, colorful backdrop to cupping and assessing coffee–the core of our craft– is a constant reminder to appreciate and unlock the flavors and aromas that characterize the extraordinary beans we buy. Taken together with our “Color of Coffee” tasting approach, this crucial quality control step typifies our “serious but not snobby” approach. 

Once we’ve dialed in on our target roast profile, we move from sample roasters to two state-of-the-art Loring convection roasters (1/2-bag Kestrel and full-bag Peregrine). In combination with industry-leading Cropster software, we monitor and manage the progress of each roast with scientific precision. Unlike more traditional drum roasters, which rely upon steel-to-bean contact, Loring convection roasters rely on the flow of air to transfer heat, resulting in coffees with smoother, more balanced roast profiles. Loring roasters are also extremely fuel efficient, using up to 80% less gas than traditional drum roasters.Our quality control continues with routineproduction cuppings, fastidious maintenanceof equipment, and at every retail location.All our tins and bags are expertly packaged on-site (using a workhorse Panama can seamer), featuring one-way freshness valves,and durable, resealable zippers.