Specialty Air Roasted coffee from V Roast is not just better tasting, but it's better for your health and the environment.
All organic coffee bar & vegetarian vegan bistro
– Air Roasted Coffee!
We're helping our community and planet by using a newer technology to roast coffee by lowering our carbon footprint 19 to 1 in emissions, while at the same time producing less carcinogen such as acrylamide. Acrylamide as been found to be cancerous and has lead to California passing a law for all roaster to put cancer labels on the coffee.
We are Albuquerque's most environmentally health conscious organic coffee shop “V Roast Bistro”. Located in Nobhill at 3904 Central AV SE. Albuquerque, New Mexico. 87108 between Tinta Cantina Tattoo shop and Swank Salon.
According to Michael Sivetz, inventor of the modern fluid bed roaster - in a drum roaster, the chaff that comes off the beans remain in the drum and quickly carbonizes. It is here, he claims, that the formation of numerous carcinogens are created and ultimately pose a threat to consumers. Link to other reference
Have you had coffee leave you with a sour stomach and an unpleasant, jittery feeling throughout your body? Or one that tastes burnt and bitter? People usually attribute these characteristics to a particular style of coffee roast or brand of coffee. Maybe it’s neither and In many cases it’s the roasting equipment causing the undesirable flavors. You might stumble onto this realization by having a cup of extraordinary coffee.
There are two basic methods of roasting coffee, the most common method is drum roasting.
Nearly all commercial roasters are drum roasters. Most drum roasters today introduce hot air into their roast chamber, then the beans tumble and touch the hot surfaces to roast, like clothing in a clothes dryer.
With Fluid Bed Roasting aka Air Roasted Coffee you taste the coffee not the roaster. It’s the air that roasts the coffee not the surface of the roaster. So the coffee has a very clean taste that is intensely aromatic, minus the acids and bitter tars that are produced by conventional roasters. This roasting method was championed by Michael Sivetz, Chemical Engineer and Coffee Industry Consultant. He wrote the first scientific treatise on coffee, Coffee Technology. Disappointed with the state of roasting manufacturing, he developed and manufactured the first practical commercial air roaster: the Sivetz Fluid-Bed Roaster.
The Sivetz system levitates the beans on a fluidized bed of hot air, keeping the beans moving and not scorching on hot surfaces. The sole use of hot air greatly increases the rate of heat transference to the beans, creating a cleaner, more aromatic roast free of bitter tasting tars. Sivetz sold hundreds of these roasters all around the world, and many have been inspired to create their own air roaster based on his design.
Our coffee is always organic and and shipped fresh roasted
V Roast Coffees