Our roasting platform is built around consistency, proper development, and the highest quality equipment. Thought and attention is given to every step of our coffee roasting and production and our roasters are true masters of their craft. We source only the highest quality specialty coffees from farms and producers we have longstanding relationships with. And even though our green coffee is of the highest caliber, proper roasting is absolutely vital to unlocking the coffees full taste potential.
Consistency is essential to quality. We aren’t producing quality coffees if they vary from batch to batch. That’s why consistency is always a priority for us. Coffee roasting can be very susceptible to heat energy variations that affect development. From the way we set up our roasting profiles, to the ways we customize our equipment, to our finely tuned quality control program, our unwavering mission is the consistency that makes true quality possible.
Coava focuses on development rather than color. It’s easy to talk about whether the outside of a coffee bean is light or dark without paying attention to what’s going on inside the bean. What matters to us is that each bean is properly developed from the inside out. We don’t want our coffee to be like a freshly baked loaf of bread that is golden brown on the outside but still doughy on the inside. Instead, we want a coffee that is properly developed all the way through. When we roast, our goal is to unlock the very best that individual coffee has to offer so you taste the unique, exciting, single origin coffee, not the roast. This means that due to variations in size, weight, density, moisture content, moisture activity, and environment, each specific lot of coffee has its own roasting profile.
We roast two development profiles; one is for espresso and the other is for drip. Espresso
is a unique brewing method that produces a concentrate and therefore needs a roast that tones down the acidity, allowing the full taste profile and balance of that coffee to shine and taste its best in an espresso format. We use
the term 'drip' to categorize all other brewing methods that produce a dilution. This profile is
great for anything from a home coffee pot to an AeroPress. Learn more about brewing methods and techniques by reviewing our brew guides.
We choose to roast on drum machines. We use drum machines because they hold heat energy well and provide the balance between convective, conductive, and radiant heat that we desire. Every machine we roast on gets key aftermarket modifications that allow us to maximize and calibrate each roaster to our specific coffee roasting program. We perform these modifications in-house along with all our tech work and maintenance.