CUPS roasts all of its coffee beans. This allows us to maintain quality and freshness of the coffees we serve and the coffee beans we sell. All of our coffees are roasted in small batches and bagged in special 5-pound bags that assures freshness.
Coffee roasting is equal parts science and art. Our master roasters judge the beans by their color during the roasting process. The timing is critical, in a matter of seconds coffee can go from under-roasted to perfectly roasted to over-roasted. The time depends on the type of bean, the type of roast selected for the bean, the amount of moisture in the green bean and the weather conditions. To learn more about roasting visit "What you Need to Know About Coffee" on the Web.
After roasting, the coffee bean goes through a process known as “out gassing”. For 24-48 hours after roasting the beans continue to expel carbon dioxide, coffee does not obtain its full flavor until this process is complete. Within hours of roasting we bag our coffees in special 5 pound bags that have one-way valves. These valves allow gasses to go out but prevent air from coming in. By sealing the beans in these bags during the out gassing process the CO2 forces out all the air. After 48 hours only some CO2 remains in the bag. This will keep the beans fresh up to 2 months.
Our stores open these bags only as needed thus assuring the freshest possible coffee.
By roasting only in small batches we know any coffee you get, either brewed or whole bean, is never more than 2 weeks old. Other coffee houses can’t always make that claim.
To learn more about coffee freshness and brewing click here.
