Artisan Roasting


What is Artisan Roasting?

Artisan Roasting is several things

Leverhead Coffee is all about "Specialty coffees". Specialty coffee is a term commonly used to refer to "gourmet" or "premium" coffee. According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded "specialty". Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to none defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.

Leverhead Coffee is hand roasted in small batches to obtain the best flavor and aroma from each coffee.   We profile roast each coffee and "cup" or taste it at many roast levels and select the best roast profile.  So when we roast it for you the unique characteristics of each coffee are highlighted.

Leverhead coffee is about as fresh of coffee as you can get. If you wonder why that matters, roasted coffee reaches its peak flavor and aroma about 48 - 72 hours after roasting (depending on the coffee). This rest period is not necessary but is preferred by coffee lovers to allow the beans to fully develop their flavor and aroma. The rest period allows excess CO2 to dissipate and permits the coffee bean chemistry to stabilize. The good news is that this rest period happens while the coffee is being shipped to you. Because Leverhead Coffee is roasted to order, you receive the coffee when it hits it's peak flavor.

Most people know that fresh coffee is preferred but most people don't know that roasted Coffee only has a shelf-life of about 2 - 3 weeks before it starts loosing its flavor. Contrary to some beliefs, freezing roasted coffee does not extend the it's shelf-life. Store it in a container that will keep sunlight and air out and it will keep its flavor as long as possible... the coffee bag does a great job of this. Leverhead Coffee is shipped in bags that have a one-way air valve that allows the CO2 out, but keeps air from getting back in.