Some may say "Coffee for Dummies", but you're no dummy! You drink Wright Roast!
Coffee roasting is a function of heat input and time at temperature. These variables change with each coffee bean type and batch size. Typical temperatures are 500-570°F and typical roast time is 10-15mins. At Wright Roast we track and record these inputs for each roast so your beans are consistent for every order!
The 'Wright Roaster' is a 40,000 BTU propane roaster. The roaster is modified from a BBQ grill and contains a 3lb bean capacity with stainless steel roasting baskets.
Coffee starts to become stale when in contact with oxygen. At Wright Roast, we use sealed coffee bags with one-way valves which keeps CO2 in and oxygen out. This keeps beans fresh for about 2 weeks. Once the bag is opened, we recommend consuming within 14 days. During these 14 days, the beans are 'de-gassing' CO2. When all the CO2 is gone, the roast can taste stale!
Wright Roast Coffee recommends burr grinders over blade grinders. This creates a uniform grind and better brew. Also, coffee is freshest if the beans are ground immediately before brewing. If beans are 'pre-ground', the CO2 gases within the beans escape very quickly resulting in stale-tasting coffee!
The best way is your way! Espresso, pour over, French press, drip machine, or even just snacking on beans (no judgement) - there is no wrong answer! At Wright Roast, brewing coffee is as much of a hobby as roasting, so do what you love. If you have questions on honing a process for your brew method, reach out and we would love to help!
Yes! For the first 12-48hrs after roasting (depending on the roast level), coffee beans degas significant levels of CO2. If there is too much CO2 in your coffee during brewing, it can lead to a slightly sour taste. But we don't blame you if you can't wait...
Caffeine content depends more on the roast level than the bean origin. Lighter roasts have more caffeine than dark roasts. As beans are roasted longer, moisture from inside the bean evaporates. As the moisture leaves the bean it takes some caffeine with it.
Coffee Cupping is the art of tasting roasted coffee and describing the underlying tastes. It is called cupping because the roasted and ground coffee is steeped in a cup for 3-5mins before tasting with a spoon. At Wright Roast, we share the cupping notes with you from the bean suppliers to help you choose the beans you want.