One secret to Longbottom's coffee lies in our special "bed of fluid Air" roasting method. Fire Heated air is "impelled" into a chamber where the coffee is actually suspended in motion by the upward thrust of the heated air. All the coffee is moving continually and the chaff is thrust up and out of the chamber. Lastly, after burners, like jet engines, dissolve any remaining impurities. In this process, a maximum of 110 lbs of coffee can be roasted at a time. This fine quality roasting cannot be achieved in mass volume. It is micro-roasting at it's best!
In the traditional cylindrical roasting process, beans are roasted in a large drum. As they roast, the beans shed their skin (chaff) that smolders and is absorbed back into the beans, leaving them with a slightly bitter or even burnt taste. Another problem with that method is that beans on the outer edges of the drum tend to get more heat, resulting in uneven roasting.
In our "convection" process, beans are roasted on a "bed of fluid air" at much higher temperatures. Instead of a rotating drum, beans are constantly mixed by the air under high pressure, roasting each bean evenly. As the beans shed their skin, this pressurized, fire heated air, blows the chaff into a separate chamber before it can be absorbed back into the coffee beans. Because of the absorption of the chaff, the drum method leaves a burnt and bitterness that is never experienced with our process.
Enjoy our fine coffee that is rich in flavor, smooth, and never bitter or burnt in taste. It will delight you! You will taste the difference!
