Blue Moon Coffee Philippines

Coffee roasting is both an art and a science. 

People would most likely find green coffee beans as unappealing as it mostly gives out a grassy aroma and vegetal taste. But through the transformative power of roasting, these green seeds are turned into the one of the most complex and aromatic beverages in the world.

The roast master must understand the roasting profile for repeatability and consistency. They have to master their craft through meticulous sample roasting, tasting, and roast profiling for every harvest season that they are getting.

Sweetness and Flavor in the Cup

Roasting brings out the flavors and aroma innate to the coffee beans. Careful heat transfer is the impetus for the myriad of chemical reactions and physical changes that, when closely observed, will produce a potent coffee that is aromatic and full of flavor.

The master roaster is tasked to manipulate the so called “Sweet Spot”, resulting in either a lively but sweet beverage or a muted and sweet cup.

The Roast Profile

When roasting, the goal is to establish a balance between a few important flavor dimensions of coffee: sweetness, bitterness, and acidity. The general case is that the coffee’s acidity will be refined if roasted longer than a certain point. Alternatively, the more time a roast takes, the more bitter the coffee will taste.

First Crack

After the initial crack stage, you will notice the surface of the coffee beans will get smoother. At this stage, the roaster establishes the bean’s final roast degree or color, as well as the roast temperature. Here, the roaster must be more alert to make a snap decision to assess the balance of everything at the right level to make a delicious extraction.

Final Stage

Our goal in mind is that you, the drinker, would consistently be satisfied and be able to enjoy the true goodness of our coffee beans.

We guarantee that our coffee is artfully roasted and is packed and sealed carefully to ensure that every brew is a once in a Blue Moon experience!