Roasting coffee is the dynamic transformation of the seed (or bean) of the coffee cherry under the extreme elements of heat, air and time. Through this process the coffee bean is transformed from its harvested and processed green state to the brown finish color we are so familiar with. Roasted properly with care and attention the sugars in the bean have been caramelized to a delicate and appetizing degree of taste.

At Jameson Coffee we utilize the traditional old world method of roasting by means of a small batch drum roaster. Our artisan style roasting is accomplished by controlling the roasting process by hand and not by computer in order to develop the coffee to its optimum level.

Sumatran Mandheling Grade 1 Triple Picked: From un-roasted green (far left) thru various degrees of roast until its final pull from the roaster (far right)

Our roast level for most of our coffees at Jameson Coffee is a mix between a ‘City Roast’ and ‘Full City Roast’, this being on the dark side of a medium roast. Contrary to the very dark roast or almost burnt profiles of many other roasters, our goal in roasting is to achieve what we call the ‘Sweet Spot’ in the bean. The ‘Sweet Spot’ exposes the coffees most notable, desirable and delicate characteristics for a most enjoyable and fulfilling coffee experience.

A Fresh Batch from the Roaster.