That's where CRCR comes in. I was so happy to find that we actually have a quality local roaster. I only recently discovered them even though I've unknowingly had their coffee before at places like Sambalatte and Grouchy John's. You can order their beans online and you'll get a freshly roasted bag. But on this occasion, with my current bag of Redwall Espresso blend pretty much empty, I figured what better time to visit the roastery?
Meeting Erik and Jana, it's clear that this isn't really a job for them; it's a passion. Erik enthusiastically explained everything about the process. It starts with the green coffee beans going into the roasting machine. ("Green" refers to the raw, unroasted bean).
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It was fun to see the smaller machines they used before they stepped up their production. Their current roaster features dual infrared burners that supply even heat along the rotating barrel.
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The entire roasting process can be computerized to a point where it could run on its own. But that's not how Erik likes to operate. He constantly monitors everything and takes notes.
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Once the beans reach their ideal roast, they drop out to cool.
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This system has fans that suck air downwards, speeding up the cooling process considerably.
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The aroma is incredible.
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At this point, all that's left is to bag and tag.
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CRCR's bags feature a one-way air valve that allows the beans to keep degassing (releasing CO2). This also allows you to squeeze the bag and sample that wonderful scent.
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Our overall visit to CRCR was much more than I anticipated. Not only did we get to see the process first hand, they even brewed up some coffee for us to try. And when I asked about buying their coffee mugs, Erik was kind enough to just let us walk away with a pair.