HOW OUR COFFEE IS ROASTED

Because coffee can differ by variety, elevation, and processing, all coffee cannot be roasted the same. Because of this, the roast is the most important part of producing a really good coffee. Like all great family secrets, the art of roasting our specialty coffee has been passed down from one generation to the next. Family-owned since 1934 Barrie House has perfected the art of coffee roasting with these Nespresso compatible capsules in a style reminiscent of old-world Italian espressos We roast our premium coffee beans in vintage roasters with a novel drum design. This allows for better airflow and reduces the risk of over-roasting, which can cause a burnt flavor. Different compounds are developed during this roasting process at different times. By controlling the chemical reactions taking place in the bean during the roast, we can change or determine the flavors in the final cup! Medium Roasts – Our Medium Roast start to roast out some of the most subtle flavors. As well as showcasing the distinctive qualities of the bean’s origin, it will also bring up caramelization and body. Blending – Prior to roasting, our roastmasters carefully blend the roasted beans to achieve the desired flavor profile. Once locked in, we duplicate that flavor profile for each of our unique Espresso offerings perfectly, every time.