Esselon utilizes a vintage 1969 Gothot, 23 kilogram (50 lbs) natural gas fired drum roaster. The roaster has been completely refurbished, and is the workhorse that produces the outstanding coffees that Esselon offers. Our roaster is in operation every Monday and Thursday roasting beans for use in the café, retail sales and online order shipments.
The roasting process starts with weighing the green coffee beans, dumping the green coffee into an elevated hopper, adjusting the internal drum temperature , dumping (introducing) the green coffee into the preheated drum.
We then monitor the rise in temperature and the time, documenting each step and minor adjustment, increasing or decreasing the amount of fuel to either speed up or slow down the roast, during selected milestones of the roast. The coffee reaches one of these milestones at first “pop”/”crack”, the next is for the second “pop”/”crack”. For the various roast profiles, the coffee may be dumped from the drum before second pop, at this time, or well into second pop.
Once the coffee is dumped from the drum into the cooling tray, air is drawn thru the roasted coffee to cool as quickly as possible to prevent it from roasting further. Once cooled, the roasted coffee is weighed again to determine the degree of moisture that was removed to ensure the proper roast. Finally, the beans are packaged for either wholesale, retail or for use at the café.
Our buyers are constantly sampling new green coffee arrivals to select the best overall coffee from each region and /or producer/supplier so we can offer esselon customers the best overall cup of coffee and coffee based beverages. Starting with the finest green coffee beans we can locate, painstakingly roasting in small batches and cupping each roast to ensure we sell finest coffee available.
roasting coffee beans