Small Batch House Coffee

Foodies know that fresh bread, ice-cold microbrews and tomatoes straight from the garden are the best of their kind. But did you know that it’s true for coffee as well? If you’re a connoisseur, the way your beans are harvested, sorted, roasted and sold can have a significant impact on the quality of your cup of joe.

Small Batch House Coffee

Generally, Small Batch House Coffee refers to a roaster that holds less than maximum cylinder capacity (which is around 200 pounds). This allows the roaster to keep an eye on every step of the process and to tweak the settings to ensure consistency, and to achieve a desired flavour profile.

Roasters that use smaller batch equipment can also take more creative risks in their experimentation. After all, it’s much easier to try out new ideas when you don’t have to worry about throwing away a whole lot of 2,000-pound batches if they go wrong.

Small batch roasters also tend to have a closer relationship with the farmers who grow their beans, which can lead to more ethical and sustainable practices as well as foster a sense of community between the roaster, farmer, and consumer.

Another benefit of using small-batch roasted beans is that they’re fresher, which makes for a better cup of java. Coffee beans begin to lose their flavour compounds as soon as they’re roasted, and by the time they end up in your cup of coffee, those molecules have had a chance to evaporate – resulting in stale-tasting coffee.