How does Underground Coffee Roasters gets their beans so awesomely fresh and aromatic?
Besides batch roasting, an important part of the secret boils down to our roast - which is put through a Sivetz air roaster. Underground's roaster was designed by Michael Sivetz after he became dissatisfied with the status quo among roasting machines of the time.
Air beds are better, more even, faster
The Sivetz air roaster roasts beans on a 'fluidized air bed' which allows better control over temperature, so you get evenly roasted beans in less time and with little moisture loss. In a drum roaster beans risk getting scorched before the whole bean is cooked through as heat is less evenly distributed.
Carries more flavours through from the bean to your brew
With air as the medium, the Sivetz roaster eliminates any artificial flavours produced from contact with the roaster itself, and instead imparts only natural flavours and aromas hidden in the beans - producing a naturally sweeter coffee that has less chance of losing its more subtle flavour notes through processing, roasting, brewing, all the way to your cup.
Our beans have great chemistry
When coffee is roasted hundreds of chemical reactions occur that enhance flavour, such as the Maillard reaction, which is the reaction between amino acids and reducing sugars that visibly 'browns' roasted beans. With the roasting power of the Sivetz roaster these reactions can be more easily manipulated so that custom blends can be produced that pay special homage to local coffee-producing regions, e.g. an overall lighter or darker roast may be called for, depending on the specific bean.
With this even and controlled roasting our Roaster has much more opportunity to work their magic and bring out the whole spectrum of flavour profiles, producing the highest quality beans to send out to you, our coffee sipping crew.