Time is the second most important factor in roasting. The greatest affect of time is felt in the amount of organic acids, and the number of chemical reactions. Organic acids affect the acidity (naturally) as well as the aroma of the coffee. There are several different acids in coffee, the largest being Chlorogenic, but also includes Quinic, Citrus, Acetic, Lactic, Malic, and Phosphoric. Each of these acids will develop as a result of chemical reactions during roasting as well as naturally being in the coffee.
Because these factors are so important, the Jackson Coffee Co. uses a profile roasting system. This is a computer system that controls the rate of heat transferred into the coffee during the roasting process, with the goal of optimizing flavor and consistency. The end result is coffee that is smoother than most. We are the only coffee roaster in Michigan to use the Ambex 10 roaster with the profile roasting system.