This topic can be a point of debate for a lot of roasters
around the country. This is also true
here at Switchback Coffee Roasters. I
understand that people are trying to keep their coffee fresh, but to be honest
freezing can do the exact opposite of what you want it to do; and here are the
- Coffee is an organic product and after the
coffee has been roasted the coffee must release carbon dioxide. All Switchback coffee that you buy has valves
built into the bags to let the CO2 escape, but not let oxygen into the
bag. If the bean is frozen right away
the CO2 will stay in the bean creating a tasteless coffee.
- Condensation can build up inside of the coffee
bag adding moisture to the beans. This
happens when the coffee is taken in and out of the freezer allowing the coffee
to experience different temperature changes.
We recommend leaving that pound of coffee out on the counter
if you go through that much coffee in two weeks. If it takes longer than two weeks to go
through a pound of coffee then we recommend putting the coffee in the freezer. If you must put your coffee in the freezer
here are some tips to help the coffee stay a little bit fresher.
- Put the coffee in an air tight container (Keep
that air OUT!)
- Keep the coffee whole bean (Protects the coffee
- Before brewing you morning cup let the coffee
beans reach room temperature. (If the beans are still cold this can affect the
over all temperature of the coffee you are brewing.)
- Take out the amount of coffee you will need for
The best way to avoid all of this commotion is to only buy
as much coffee as you’re going to consume a week or two. Freezing coffee destroys the fact that the
coffee was roasted fresh.
Feel free to email me with any questions at email@example.com
The clever coffee dripper is one of our favorite brewing methods to use. This brewer is simpler than all the rest and provides an excellent cup of coffee. The clever is considered to be a full-immersion coffee brewer, meaning the coffee must steep for a certain amount of time.
The clever uses a melitta #4 paper filter providing a clean cup of coffee and is commonly found in your local supermarket. We (Switchback Coffee Roasters) use a 26g to 300g coffee to water ratio to create a well-balanced cup of coffee. Below are the steps that we use to create that excellent cup of coffee at home.
1. Start heating water.
2. Wet the paper filter (this takes out the paper taste in the filter)
3. Weight-out 26 grams of your favorite Switchback coffee!
4. Grind coffee to a medium to fine grind.
5. Put ground coffee in the Clever brewer.
6. Add about 60 grams of water to start out with, causing the coffee to bloom for 30
seconds. (This releases the carbon dioxide still in the coffee bean)
7. Add the remaining 240 grams of water.
8. Let coffee steep between 1 to 1:30 minutes.
9. Set the Clever on top of your Switchback Mug
We hope that you enjoy a new brew method that is easy and provides an excellent cup of coffee every time.
If you have any questions about how to brew with a Clever brew feel free to stop by the shop Wednesday, Friday, and Saturdays at 1635 W Colorado Ave Colorado Springs, CO 80904 or feel free to email Nate at firstname.lastname@example.org.
From all of us here at Switchback Coffee Roasters thanking you for your support!
A big thanks to Beverly Bender Photography for coming out and taking some pictures of our product for use on the site. Here are some of the other pics she gave us! Be sure to check her out at www.beverlybenderphotography.com
Here are some pics of our new roaster! Thought it would be fun to show you some pics of the set-up...
We recently just bought a new roaster, it uses a technology called fluid bed air roasting and I am really excited about it! I wanted to highlight some of the differences between fluid bed air roasting and traditional drum roasting. We are pretty sold on the idea of air roasting, and we believe our coffee is evidence of its merit, but there has been some debate. I found an article over at Strictly Organic Coffee Co, that I think highlights the benefits of air roasting pretty well! Check it out..
1. The longer and hotter the beans are roasted, the more flavor escapes.
A commercial drum roaster can take 15, 20 or more minutes to roast a batch of green beans. The same batch size of green beans can be roasted in 6 to 8 minutes in a commercial air roaster. The longer the beans are subjected to roasting temperatures, the more flavors and aromas volatilize away.
2. Air Roasters provide consistent temperatures to all of the beans in a batch.
Fluid bed air roasters are called “fluid” because of the fluidity of movement the beans are allowed, not because water is involved. No water soaking is involved in any air roaster we have heard of. In larger fluid bed air roasters, a 45-second water spray is recommended at the end of the roasting cycle to bring the temperature of the roasted beans down more quickly. Since the spray takes place in the roasting chamber while the beans are still being circulated at a temperature of 400 degrees F or more, virtually all of the water flashes immediately to steam, which is forced out of the roasting chamber through the venting system.
Hot air coffee roasters are a lot like hot air popcorn poppers. The beans float on a bed of air in the roasting chamber, allowing all of the beans to be heated to exactly the same temperature at exactly the same time. Degree of temperature directly correlates to degree of roast.
In drum roasters, the beans sit in the drum and are stirred with a mechanical arm. Depending on whether they are directly on the drum surface or in the middle or top of the batch of beans, the coffee beans reach the optimum temperature and ultimately the “second crack” at different times, resulting in an inconsistent roast. Roasting can be uneven and some beans that remain in direct contact with the cylinder too long are scorched. This is a much less controlled method.
3. Drum Roasters trap and burn coffee bean chaff.
In a drum roaster, much of the chaff that comes off of the roasting coffee beans remains in with the beans throughout the roast. The chaff burns and smokes, causing a burnt flavor, especially in dark roasting.
In an air roaster, the chaff rises into the cyclone and is deposited into the chaff collector as it comes off of the beans. It does not burn and damage the flavor.
4. Air Roasting is easy to control and duplicate.
Air roasting provides the roaster exact control over each batch of coffee. Beans are roasted “to temperature," in hot air roasting, rather than "to color," as with drum roasting. Color matching is much more subjective. When each batch of coffee is roasted to precisely the same temperature, roasters are better able to yield coffee batches that are consistent in color, flavor, undertones and aroma. The degree of roast is known at all times and is easy to duplicate accurately. Drum roasting relies more heavily on the experience and opinion of the individual roaster. Batches are not as easy to duplicate.
These are the main reasons one would choose an air roaster over a drum roaster. The drum vs. air argument has been going on for a long time. Most consumers do not know the difference. They just know what they like and as the average person’s palette is becoming more educated, they are turning away from the traditional burnt taste of drum roasting.