There is a method to our process and we are fanatical about the freshness and attributes that our craft roast delivers. We do this in small batches and deliver in small 8oz bags for the sole purpose of preserving the freshness. Anything from a light roast to a dark roast, we take great care and sample the production to ensure the highest quality and coffee experience. Our Ricco coffee subscription model is like a craft coffee club – you get access to various origins and get to taste the best each origin has to offer, with dedicated coffee roasters that have the touch, hearing, smell, and taste to ensure your senses indulge with your fresh brew. We are part of the Craft Coffee revolution, and feel free to subscribe to our craft coffee subscription review.
CRAFT ROASTED
High altitude mountain-grown specialty coffee beans are Super Hard Beans (SHB), which provide an initial level of consistency in moisture and hardness. Before roasting each batch of single-origin beans, a sample roaster is used to roast and create several profiles, typically 5. The Master Roaster then individually cups and tastes each one to determine the best roasting coffee roasting profile. A profile that creates and represents that specific origin’s unique flavor notes. This method is artesian craft coffee roasting. The method we use to create our Signature Gourmet Coffee.
THE ROASTING JOURNEY AND SCIENCE
Stage 1 – Drying
We have to start with high-quality beans of Coffee, grown on high altitudes farms, and where the soil is rich with nutrients. At Ricco Coffee, we focus on single-origin coffee beans which drive the attributes to be singularly acute in aroma and taste. The raw coffee bean starts off containing around 10 – 12 percent moisture. Before dropping the green coffee beans into the roasting machine, it is first preheated or charged between 375 degrees and 425 degrees Fahrenheit. When the ambient and drum temperature reaches this temperature range, the raw green coffee beans are then dropped into the roasting machine. During this stage, the bean is warming up and the water contained inside the bean is beginning to evaporate. A large amount of energy is required for this first part of the roasting process.
Stage 2 – Browning
As the beans continue to dry, they take on a yellow color; this starts the browning stage. The aroma at this stage resembles cooked rice. The master roaster pays close attention to the aroma as the beans change color. At this browning, stage reactions are going inside the coffee bean causing it to expand. As the temperature in the roasting drum continues to rise, the beans begin to shed their thin papery skin, called chaff. The hot air blows the chaff out of the drum chamber into the flu and into a special after-burner that disposes the chaff into a collector.
Stage 3 – First Crack
As the beans continue to brown, and the drum temperature continues to increase, the Roaster is listening closely to the sounds of the first crack. At this point gases and water vapor have been building up inside the coffee bean and it begins to emit an audible cracking sound when the pressure is finally released. At this stage, the coffee bean has been roasted enough to be used to make coffee. However, the Roaster, to further develop the roasted beans, will continue the roast; paying very close attention to when it’s time to stop the roast.
Stage 4 – Development
The rule of thumb, the development stage is approximately 20% of the total roasting time. After the first crack, the Roaster is using all senses smell, sight, and time; plus, watching closely the roasting curves. These curves are the bean mass temperature, rate of temperature, roasting time, and other curves to accurately achieve the intended roasting profile. Once the Roaster is satisfied, then the beans are dropped into a cooling tray, quickly bring the bean temperature down to stop the roasting process. This stage achieves the light roast coffees, careful inspection of the surface of the bean is made, and at this stage, you get the full body of the origin’s attributes.
Additional Stages
Further roasting will yield a medium roast (dark brown), and after a second crack of the bean, you can reach the dark roast region at which point the origins attributes are roasted out of the bean, and you will find oil on the surface. The roast levels are critical in determining the taste, brewing methods, flavor profiles which all makes your cup of coffee vary. The focus at Ricco Coffee is to bring the attributes and flavor profiles to your coffee experience to your door. Our small bags of coffee are food-grade nitrogen-filled for freshness and will stand out from the grocery store variety.
