What is micro-roasting?
Micro-roasting describes a specific way to roast coffee.
ROASTING
Small-batch, micro-roasted. If you've been in a coffee shop, you might have seen one or both of these descriptions. So, what's the big deal?
Let's talk about how most coffee is roasted. Again, if you've been in a coffee shop that roasts its own beans, you've probably seen a large, drum style roaster. They are easy to spot because they are usually big and surrounded by bags of coffee, both green and roasted. These machines vary in size and capacity, but most can roast 20 pounds or more. These machines are the industry standard and they provide the output needed for shops to supply their own needs, sell direct to consumer, and maintain a wholesale business, if desired.
Small-batch roasting is different because the capacity of the roaster is much smaller. Some small roasters handle a couple of pounds at a time. So, every bag of coffee is handled individually. There is no mass-production. It's sustainable up to a certain point. Eventually, if the coffee begins to grow in popularity, the small-batch roaster will need to reevaluate the strategy.
As a small-batch roaster, I take pride in every bag of coffee I roast. I listen for the cracks, watch the color, and monitor the temperature. Because roasting is subject to environmental factors, I can't just set it and forget it. Some people might say this is too slow of a process, but I disagree. For me, roasting coffee is a relaxing art form.
One way of roasting isn't better than the other; both produce great coffee. As my business grows (which it already is doing), I'll have to change the quantities I roast just to keep up with demand. I will never, however, abandon the art of coffee roasting. It's what makes roasting fun for me and rewarding for my customers.
If you are looking to purchase our coffee, head to The Green Room or The Coffee House at Second and Bridge in downtown Franklin, Tennessee. There you'll find the latest roasts. I deliver a few bags at a time, so check back often.