Cracking of the Bean

Rob Page was about to roast his famous blend of Miners  Coffee, and was eager to explain just what goes into this brand. There are two different beans that goes into this, and two different roasts. The first is a light roast, the second a dark roast. Not all beans can take a dark roast and so it is up to the roaster to create the right temperature and time to do this. 

Rob explains that at the critical time and temperature, the bean will begin to crack, due to the starches turning into sugar, resulting in the bean expanding. During this process, he will monitor the color of the bean by sampling the roaster with a roaster's scoop. At the time of the cracking He  immediately reduces the temperature, cooling the bean and ending the roast.  This hands on process is just part of making a great coffee that should be enjoyed within 14 days for optimum flavor.

For the darker roast, he listens for the second cracking of the bean, and again, reduces the heat to cool down the roast. All of this happens under a half hour, and Rob has kept a journal of each roast, amounting to over 13,000 roasts in the 10 years he has operated the Bisbee Coffee Company.

Rob has an open invitation to anyone who wants to observe this process that takes place directly above the store, so come by and meet Rob the Roaster, to understand why the "cracking of the bean" is just one secret to the process in making the best coffee in these United States.