Cameron’s Quality Process

Ask our Chief Bean Officer Jo Bright; we take coffee beans seriously. Our process begins with finding the highest-quality 100% Specialty Grade Arabica beans. Then, Precision Air Roasting those beans at our Shakopee, MN facility—the most exact way to roast coffee beans without burning or creating a bitter aftertaste.

Once we've sourced and roasted the beans, our cupping process begins with testing quality so that all blends feature the smoothest roasts. Each batch is tested rigorously at the highest industry standards multiple times to protect the integrity of our blends. We even file away bags of each batch we sell to retest in case of complaint. Smooth beans are our business; guaranteeing our blend's taste and texture is our top priority. Below is a peek at our testing and quality control process—brighter days are brewing!

Before Cupping

Before a coffee shipment leaves its place of origin, we obtain a pre-shipment sample. Once we roast this sample in a small-batch roaster, it undergoes a sensory evaluation known as cupping. This process is to verify that the coffee aligns with our quality standards, which include:

• Achieving a minimum score of 80 on the Specialty Coffee Association's scale.
• Assessing the correct moisture content to confirm that the coffee has the flavor profile associated with its type and origin.

Once the coffee is approved, it'll go through this process again with the 'arrival sample.' Any coffee that doesn't meet our strict standards gets thrown out. We only deal with smooth.

Cupping Preparation

Our team avoids strong flavors and fragrances before cupping to create the best possible environment for testing coffee batches. We use identical tempered glass, ceramic cups and silver-plated cupping spoons to prevent interference with taste; stainless steel and other materials often have aftertastes that affect the testing.

Cupping Process

Once cupping materials are prepared, we roast the beans and begin the cupping within 24 hours to get the fullest picture of their flavor, texture and aftertaste. By using 8.25 grams of coffee per 150 milliliters of water, we can replicate and test the average brewing experience. We grind the coffee immediately before cupping, using a grind slightly coarser than typical for drip brewing. To prevent contamination, we purge the grinder with the same sample beans so there are no other influences.

Our process is meticulous, deliberate and scientific. The Cameron's team is made up of coffee professionals and enthusiasts who are deeply passionate about preparing the best possible premium for our drinkers. Brewing better is doing better. Drink up and savor life's flavor!