Roasting

Roasting is to coffee beans as cutting is to fine diamonds. A diamond only starts to sparkle after the facets have been cut. In the same way, a coffee bean won’t show its true potential until the beans have been expertly roasted. Fortunately, there’s no rule of thumb that says you have to spend two months salary for a great cup of coffee.

With the advent of new technology it’s quite possible to pour some beans into a roasting machine, push a few buttons and voila, perfectly roasted beans. A lot of coffee companies consider this a legitimate means of roasting. These guys should get together and go bowling with the guys who sell Cubic Zirconia. At LAMILL we view the roasting of coffee beans as an art. The Roaster is the skilled artisan who, by carefully manipulating temperature, gas pressure, time and airflow can coax all the subtleties from the bean.

A good roaster has a thorough understanding of the unique properties of different green beans. He knows that Panamanian is roasted at 15.1 minutes and that Guatemalan is roasted for 15.4. Mistakes can be measured in seconds, so a roaster has to keep a constant vigil. Add to this the fact that they consume ten cups a day… it’s no surprise our roasters are a jittery bunch. But at least they can work long hours.

At LAMILL we small batch roast all our beans on our own special order German Probat G60 commercial roasters. Not only are these the finest, state of the art machines, but it’s also cool to be able to say ‘German Probat G60’. We make the same investment in our staff, being sure to employ only most qualified and talented roasters. At LAMILL we understand how important roasting is to the final product. We don’t take any shortcuts… we don’t make any compromises. If a batch isn’t right, we take the time to do it over, even if it means missing the Lakers game. That’s what TIVO is for.