ABOUT OUR COFFEE

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From Monday to Friday, starting at 7 a.m., our Roastmaster passionately roasts the coffees required for the day's orders. Every coffee is roasted, packaged, and dispatched to our customers within the same 24-hour timeframe. We maintain no stock of roasted coffee; our specialty lies in small batch roasting. By roasting limited quantities daily, we guarantee our customers the freshest coffee possible.

Each of our offered coffees boasts unique flavors and nuances specific to the country or region of cultivation, akin to the distinct tastes found in wines from different countries or grape varieties. To accentuate these flavors, each coffee undergoes a distinct roasting process. Numerous variables, including the density of the coffee beans, water content, and prevailing air temperature and humidity, influence the final roasted coffee.

More About Our Roasting Method

Given our focus on small-batch roasting, we extend the option of custom roasting and blending to all our customers, allowing them to create exclusive blends tailored to their preferences with low minimums.

Packing Process

PACKING PROCESS

We package all of our coffee in 5lb bulk bags. Immediately after roasting, the coffee is packaged into nitrogen-flushed bags. This process forces nitrogen into the package, replacing the oxygen, that would otherwise quickly age the coffee. The nitrogen preserves the wonderful flavor characteristics of fresh-roasted coffee. To further protect the beans, we utilizes "vent tape" valve technology which allows the coffee to de-gas, but prevents exposure to oxygen. One-way degassing valves are critical to maximizing coffee's freshness by allowing freshly roasted coffee to degas in the package. Our patented one-way degassing valves are industry proven to effectively and efficiently vent CO2 gas build-up while sealing-out environmental oxygen, moisture, and contaminants.

Flavoring Process

FLAVORING PROCESS

Our flavored coffees have set the standard for the industry by using only the finest oil based extracts and ingredients. All of the flavorings we use on our gourmet flavored coffees are selected from dozens of different manufacturers and continually sampled to make sure we are always offering the truest, most flavorful profiles possible. We start with our fresh roasted South American beans then add the flavoring and hand mix to make sure each bean is fully coated to give you a delicious cup with great aroma and outstanding smooth taste.

The extracts used to flavor the beans are a combination of both natural and artificial flavorings. Combining these two types of flavorings brings the best of both to Coffee Masters flavored coffees; resulting in a wonderfully enhanced natural aroma and flavor that will remain with the coffee for a long time. Best of all, our flavoring extracts contain no sweeteners, sugars or calories and are gluten free

Decaffination Process

DECAFFEINATION PROCESS

When purchasing decaffeinated coffees, it is helpful to understand the processes used. Opinions differ as to which process is "better"; we offer European Process and Swiss Water Process decaffeinated coffees, both of which remove at least 97% of the naturally occurring caffeine from the beans. All decaffeination, which ever method, is done when the coffee is still in its green or unroasted state. We do not decaffeinate any coffee ourselves, nor is coffee grown caffeine-free.

Because the cellulose structure of a decaf bean has been expanded and shrunk back- but not shrunk back completely - the structure of the bean is not as tight as non-decaffeinated bean. That's part of the reason that decafs don't change much during the roasting process. It's also the reason roasters don't hear the "crack"— the cellular structure in decaf has already been manipulated, and the traditional crack is moisture reaching the boiling point inside the bean and pushing through.

European Process

EUROPEAN PROCESS

This is the method our standard decaf coffee beans use. The green beans are steeped in hot water, which gradually removes the caffeine. The water is separated from the beans and treated with methylene chloride. In this process, the solvent never touches the actual bean. The solvent absorbs the caffeine, which is removed with heat by a process of evaporation. The vital coffee oils in the remaining water are then added back to the beans. Many customers prefer this method because the flavor of the coffee is least affected by this process.