The Truth Experience
Our attempt at Truth Coffee Roastery is to fully develop the available flavors. The Maillard reaction has the molecules evolving from tasting like raw coffee to delivering all the flavorful nuances and complexities we need and have come to expect from a luxury coffee.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that give browned food its desirable flavor. Seared steaks pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.
If we don’t fully develop the beans, the coffee will taste grassy, green. Or as we prefer calling it – under-developed. That would be too light roasted.
If we were to over-develop them the same molecules undergo pyrolysis. This means they burn which results in a bitter taste.
So… Our only goal is to do neither. Our goal is to source the best beans we can lay our inquisitive coffee-loving paws on… And stay the HELL out of their way!
This is roasting for an optimum result. We don’t choose… We test and taste and repeat… It is why every roast we do is tested, tested and analysed. It is what we do! It is artisanal roasting.