At the heart of our operation is this 15-kilo Probat coffee roaster. Built in Germany around 1929, it was brought to America after WWII, and it has served us well since 1976.

The roasting process starts when we open the gate at the bottom of the conical hopper mounted above the roasting drum. The beans slide into the rotating drum, which is heated from below by adjustable gas burners. The roastmaster monitors roast progress by taking samples of beans using a scoop - called a tryer - that is mounted on the front of the roaster and penetrates into the roasting chamber. At just the right moment, the roast master opens the roasting chamber door, spilling the beans into the cooling tray, where they are stirred as air is drawn down through them.