Any roasting technique must begin with a thorough understanding of the chemistry of coffee. At Alpen Sierra we have made it one of our top priorities to understand the intricate make-up of the coffee bean, which contains over 1,250 chemical compounds! Knowledge and control of the varying effects that the roasting environment can have upon key chemical constituents in the coffee bean and their relative conversions and modifications through the application of heat in order to obtain a full-flavored, sweet and smooth cup is paramount to creating a great product. Combining this technical knowledge with the creative "art" of roasting and blending, inspired by good, healthy mountain living, allows us at Alpen Sierra Coffee Roasting Company to offer you excellent coffees for your daily cup.
Our daily roasting technique includes:
- Measurement of density altitude (the effect of ambient air temperature and barometric pressure on the energy within the flame).
 Accurate and consistent batch weight portioning (based upon density altitude measurements).
- A proper balance of convective and radiant heat in the system for optimum chemical conversions and flavor development.
- Programming digital controller to monitor ceiling temperature (avoiding high roasting temperatures and overly-rapid development).
- Digitally monitoring environment temperature for bean density equilibrium, proper chemical conversion ratios and target roast values.
- Roasting times varying between 12 and 16 minutes, depending upon coffees' densities.
- Rapid air cooling directly following roasting. No water quenching.
- Roast analysis on Agtron M-Basic spectrophotometer to measure and insure consistency and breadth of development.
- Proper storage in sealed containers and valve-lock bags.
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