There’s a story behind every cup of Salt Spring Coffee. That story may begin at origin, where the beans are grown and harvested, but the roasting process is also a vital chapter.
Meet Nelson Teskey, Lead Roaster and dedicated member of the Salt Spring Coffee team. Nelson has mastered the roasting process over the 10 years that he has been with us, and anyone who meets him can instantly sense his enthusiasm and passion for coffee, along with his incredible expertise around the complexity of the roasting process. Nelson interacts seamlessly and effortlessly with the roaster and its various accessories, a result of years of experience with them.
Throughout the roasting process, it is essential to maintain a steady, even temperature, as it prevents any burning or “baking out” of the beans’ flavours. The temperature of the environment within the roaster is monitored on the roaster itself, and is regulated by air control vents. In addition, the roasting profile of the coffee being roasted is monitored on an external program called cropster. This ensures that any given coffee is consistently roasted to its optimal point, every time.
As the beans continue to roast, the circulating beans are inspected. At the beginning of the roasting process, the beans have a light green colour and a grassy smell, and they turn to a deeper yellow and light brown colour, developing a sugary smell.
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