Coffee Shop in Colorado Springs, CO

Our Coffee Process

• Drying Stage: Coffee beans must be dried to extract 10 percent humidity, turning them from green to a soft yellow in a rotating roasting drum at 320F for up to eight minutes.
• Roasting Stage: The roasting stage develops the beans' flavor, color, and character, with the "first crack" and Maillard reaction occurring at temperatures of 390F-450F for up to 15 minutes.
• Cooling Stage: The beans are cooled quickly to room temperature with a fan to prevent further cooking, a critical step in maintaining a balanced end effect.
• Different Roast Levels: Coffee is segregated into three categories — Light Roast, Medium Roast, and Dark Roast — each with distinct acidity, body, and sweetness profiles.