Coffee Roasting
In our roasting, we strive for coffee perfection every day. We never rest or accept less than the best. We lie awake at night trying to figure out how to extract all the amazing flavor that is already inside the great coffee we are so lucky to be able to roast. It torments us and makes us paranoid and obsessive. We hover over the roaster, logging dozens of data points, monitoring time, temperature, heat/air flow, profile curves and predictively adjusting heat and air flow on the fly. You can see us staring intently at the beans as they tumble by our sight glass in the roaster examining color variances. We endlessly grab samples of the roasting batches and inhale deeply of the magical aroma to determine chemical reactions, pryolitic impact and flavor development. We twitch and jump racing to coax perfection from the beans we roast in small batches by hand.
We are veritable wrecks of nervous energy hunched over in the mad scientist vein coaxing the elusive coffee perfection from the magic beans. It makes us a surly and anxious lot. Or is it all the coffee we drink all day long tasting and testing and re-tasting our roasts to ensure maximum flavor?
It’s a tough job, but someone’s got to do it.
And we are just the obsessive, paranoid quality crazed, coffee perfection seeking social misfits to tackle the job. We are coffee craftspeople. It’s all we do. We are not artists attempting to add some “signature roast” flavor to our coffee. We are craftspeople. Lighter roasts are better. We let the coffee speak for itself. Great coffee says it all.
Our Roaster
We roast on a cast iron German engineered roaster. The famous Probat L12, 12 kilo small batch roaster. There are no automated controls. No super auto robots to lull us into a coffee roasting slumber. Everything is manual. Everything is hands-on and old school. It is a fantastic roaster. We lovingly care for it and it takes care of our coffee.
Our Roast Crafters
Our team of roasters is a very obsessive bunch. We tend to get pretty deep into coffee. Go ahead ask us the importance of the profile curve on flavor development and then sit back and listen as we diatribe for hours on end. We never lose sight of the final objective of all this: great tasting coffee. We cup every roast day for quality control and flavor enhancement. Sometimes we cup several times a day. Damn we’re lucky.
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Barefoot Coffee Store
Buy Barefoot Coffee in the super sexy online store. Get the luxuriously wonderosity that wraps your tongue in a love embrace.
