Chicken Creek Coffee Company
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savoury cup of coffee.
When roasted, the green coffee bean expands to nearly double its original size, changing in color, taste, smell and density.
Unroasted beans boast all of coffee’s acids, protein, and caffeine, but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavour.
We roast coffee on a smaller scale in order to best control the freshness and roast level of the beans.
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| Our Roaster |
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| Green Beans |
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| Checking the beans |
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| Roasted beans cooling |
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savoury cup of coffee.
When roasted, the green coffee bean expands to nearly double its original size, changing in color, taste, smell and density.
Unroasted beans boast all of coffee’s acids, protein, and caffeine, but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavour.
We roast coffee on a smaller scale in order to best control the freshness and roast level of the beans.