Our Philosophy
DAYES COFFEE ROASTERS
Emphasizes safe and healthy coffee roasting. We avoid high burned dark roasts
to prevent the production of harmful carcinogens, opting instead for medium-dark roasts for both safety and taste. We make sure to roast our beans just right so
it is safe, healthy, and delicious.
AIR ROAST FACILITY
1. Choosing Specialty Beans
We use only premium-grade, 100% Arabica beans. Arabica coffee is grown at high elevations, which reduces the need for pesticides. Premium-grade beans are inspected for mold, minimizing the risk of toxins being introduced to your coffee.
2. Roastery:
We use Loring Smart Roasters, which are American-made and air-based, providing flexibility and precise control over the roasting process. The touch screen control panel allows roast-masters to save and customize roast profiles for consistent results across different batch sizes.
3. Batch Flexibility:
DAYES has the capability to roast coffee in small or large batches (between 20% and 100% of their roasting capacity) while maintaining consistency. This allows them to experiment with different flavor profiles and ensures that customers always receive freshly roasted coffee.
4. Finding the Perfect Character:
We focus on developing a target aroma and taste profile for each coffee blend. After determining this profile, we roast the beans to the appropriate level, adjusting proportions to achieve the desired flavor. The result is a coffee that offers a sweet, bright, and balanced aftertaste.
ROEST: Professional Sample Roasters
We use innovative sample coffee roasters with the most efficient workflow, designed in Norway for coffee professionals worldwide.
ROST POINT
What is the Roast Profile?
A roast profile is a record of the temperature and time used to roast coffee beans, and the adjustments made during the process.The roast profile determines the coffee's flavor and characteristics.
What is the Roasting Point?
The coffee roasting point significantly influences the flavor, accounting for more than 80% of the taste. Baristas apply their best brewing methods to enhance the remaining 20%, aligning the flavor as closely as possible with their desired profile.
To begin, it’s important to understand coffee roast profiles and identify the best brewing methods suited to each roast. Keep in mind that everyone’s tastes and preferences vary, and brewing techniques may differ depending on the tools and methods used. Below is an overview of roasting levels. Use this guide to find the best match for your ideal cup of coffee.
Light Roast
Our light roasted coffees are brighter and more delicate in flavor. The roasted beans are dry and range from cinnamon to light brown in color. They preserve the natural taste of the coffee's origin, such as Geisha Coffee, bringing out the 'terroir,' processing method, and variety characteristics. Fruity, juicy, floral notes, smooth acidity, and a tea-like light body are typical. Light roasting is especially preferred for the preparation of filter coffee.
Best Brewing Methods:
Recommend Pour Over (Hand Drip) and Iced
Coffee
Medium Roast
Our Medium or Medium-Dark roasted coffees have a balanced and rounded flavor profile, without an oily surface, and offer mild acidity along with a richer overall body. These medium roasts typically retain the
natural flavor potential of each bean, leaning more toward chocolate, nut, and caramel notes. They are also complemented by the bitterness of medium-dark roasting, while still providing hints of fruit and citrus. Our mild-acidity medium roast house blend coffees are suitable for a bright, yet rounded espresso shot with a refreshing sweet-sour-bitter taste.
Best Brewing Methods:
Pour Over, French Press, AeroPress, Auto Brewer, Espresso, Cold Brew
Dark Roast
Dark brown in color, extra dark roasting can produce beans that are black with an oily surface and lack acidity. These coffees are roasted the longest and developed furthest for greater caramelization and an inherent dark chocolate flavor. The uniqueness is masked by roasted notes, bitterness and sometimes a smoky flavor. This style of roasting is mainly used for the original Italian espresso.
The bitterness and depth of body cause add more milk, cream and sugar.
We do not recommend providing dark roastedcoffee
The reason is that when coffee beans are roasted, harmful substances like benzo[a]pyrene (BaP) and acrylamide (ACR) can be produced due to the high temperatures involved. These substances are especially prevalent in dark roasting, where chemical reactions occur, creating compounds considered potential carcinogens. Benzo[a]pyrene is a type of polycyclic aromatic hydrocarbon (PAH) formed through incomplete combustion, while acrylamide results from a reaction between sugars and amino acids during the roasting process.
Dark roasting produces beans that are almost too black in color, often with an oily
surface and reduced acidity.
These beans are roasted the longest, which enhances caramelization and gives them a distinct dark chocolate flavor. However, the uniqueness of the coffee's flavor can be masked by roasted notes, bitterness, and sometimes a smoky flavor. This style of roasting is commonly
used for traditional Italian espresso.
Due to the bitterness and strong body of dark-roasted coffee, it often requires
more milk, cream, or sugar.