Learn about precision-air roasting and how our brews get so smooth.
In it’s natural state, coffee beans are green, highly acidic, and almost inedible. Roasting coffee, or exposing it gradually to high temperatures, releases it’s incredible flavors and prepares coffee for human consumption. Roasting coffee is incredibly delicate, and the Cameron’s process ensures our beans are smooth, never bitter, and always delicious.
In Ethiopia’s earliest days of coffee harvesting, green coffee beans were roasted over wood-burning fires. Since then, roasting methods have evolved significantly as coffee spread worldwide over the centuries. Today, most coffee producers rely on drum roasting or air roasting.
Drum roasting involves placing coffee beans in a large rotating drum or chamber that spins quickly over a heat source, ensuring even roasting. While widely used, this method requires careful supervision, as uneven heat can result in some beans being under or over-roasted. Drum roasting can also leave roasted coffee with the taste of the drum or previous roast, due to the quality of the drum and any debris left behind.
At Cameron’s, we prefer the air roasting method, which was originally developed by Michael Sivetz. This technique uses a large chamber filled with rapidly circulating hot air, which creates a hover effect for the coffee inside. While suspended in the air, the coffee roasts evenly, and debris is expelled through one shaft and fresh air flows in through another. Our air roasting process is precise, and utilizes temperature sensors for both the air and the beans. This ensures a controlled roast that preserves the beans' smooth flavor and eliminates bitterness, resulting in coffee with the ideal balance of flavor, aroma, and acidity for brewing. We roast our coffee fresh for super big joy and better brews- it’s time to try some out!
