ROASTING & CUPPING
We roast coffee five-days a week, ensuring what you buy is always fresh. Before we bring a coffee in, however, we roast and cup samples almost daily in search of unique and special coffee we think meet our standards. Attending our public cuppings, affords one an behind-the-scenes look into the coffee roasting business.
Once the green beans arrive at the Bird Rock Coffee Roasters’ roastery, it is up to the BRCR team to bring out the complex flavors and aromas during the roasting process. Our goal is to best represent what the grower had in mind while tending to the coffee shrubs. So, we constantly evaluate the quality of the roasted coffee, and because each sack of coffee may respond differently in BRCR’s 15 kilo Giesen Roaster, each new arrival is explored and experimented with to find the optimal roast temperature and finish time for each offering. Simply, there is not a “one size fits all” solution to roasting coffee. Since our Giesen is not automated and we don’t use profiling software, we roast these coffees the old-fashioned way, relying on our intuition, expertise, and hands-on experience.
Roast. Grind. Smell. Suck. Slurp. Spit.
It’s time you learned what goes into a great cup of coffee.
Stimulate your brain and your senses every FRIDAY MORNING* at 10:30AM, in Bird Rock Coffee Roaster’s new Tasting Room, located in the COFFEE BAR, where the BRCR team will introduce you to the fine art and science of “cupping.”
*Please call or email us before Thursday to reserve a spot. Space is very limited.
Cupping- it’s like a wine tasting, only more energetic.