Longbottom's Roasting Process
The secret to our rich, flavorful roasts!
The secret to Longbottom's coffee lies in the special Air roasting method developed by Mike Sivetz. With this process we achieve more precise control of temperature and time to roast our carefully selected coffee beans perfectly.
In the traditional cylindrical roasting process, beans are roasted in a large drum. As they roast, the beans shed a thin skin called chaff that smolders and leaves the beans with a slightly bitter and smoky taste. Beans on the outer edges of the drum tend to get more heat, resulting in uneven roasting. You cannot raise and lower the temperature quickly.
In our Air roasting process, beans are roasted on a tilted bed at higher temperatures. Instead of a rotating drum, beans are constantly mixed by the flow of hot air under high pressure, roasting each bean evenly. As the beans shed their skin, this pressurized hot air blows the chaff into a separate chamber, instantly separating them before they can char and taint the coffee with a burnt flavor.
The result? A coffee rich in flavor with a smooth, never bitter aftertaste that will delight you. After Longbottom coffee beans are Air Roasted, we blend and/or flavor them by hand in small batches to your order to ensure consistent quality. This means your coffee was roasted, blended, packaged and shipped when you order it for the freshest coffee possible in the industry.