The Craft of Roasting Coffee with Purpose and Care
At Jim’s Organic Coffee, we treat roasting coffee as both a science and an art. Here’s how the roasting process works and why small-batch roasting is at the heart of what we do.
Roasting coffee starts with green coffee beans. At Jim’s we receive 37,000 pounds of green coffee each week.
Once we receive the green coffee, we roast it. There are a few important stages along the way.
- Drying Stage: Moisture evaporates as beans are heated.
- Browning Stage: Sugars and amino acids interact, which is known as the Maillard reaction.
- First Crack: Beans expand and pop.
- Development Stage: The roast level—light, medium, or dark—is determined here. Darker roasts are roasted longer, resulting in smoky, bolder flavors but slightly less caffeine.
- Cooling: Beans are quickly cooled to preserve their flavors.
Utilizing a modern yet craft roasting process, Jim’s Organic Coffee produces consistently exceptional coffee. This small-batch approach is managed by a dedicated team of highly skilled artisan roasters, contributing their expertise to perfect every roast. Our head roaster has been with Jim’s for 20+ Years, so he knows his stuff. He does between 15-20 roasts each day on our Probat G120 roaster.
At Jim’s Organic Coffee, we roast in small batches because:
- Freshness: Small batches mean we roast only what’s needed, ensuring your coffee is as fresh as possible.
- Flavorful: Each bean’s unique origin shines through with a unique roast profile.
- Quality: Close monitoring ensures consistently quality coffee with each roast.
- Sustainability : Roasting based on demand minimizes waste and energy use.
Small-batch roasting at Jim's ensures the highest quality and freshness. When you sip our coffee, you’re tasting the result of purpose and care in every roast.
Which coffee will you try? Browse our Coffee Catalog