V Roast Coffees
All organic coffee bar & vegan bistro
Rise Java Zombie is our strait Organic Robusta and roasted to the darkest perfection without burning. see on Youtube link
Organic Bean from Sumatra is always a must have from all our vendors, this order will get you our finest medium roast.
House Blend is perfect mix of a french roast and medium roast Freshly roasted and shipped to you directly.
It's said coffee is best brewed within two weeks of it's roast, that's why we ship fresh. We also source quality organic bean, so taste the difference of air roasted Coffee.
– Air Roasted Coffee!
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.
Lots of good Columbian coffee in Albuquerque, but organic fair traid is even better