At Polly’s Coffee, we select only the finest, top grade arabica coffee beans from around the world. But the real difference is in the roasting. Coffee will lose 25% of its flavor in the first two weeks after roasting. That’s why we roast our own coffee beans right in the store.
We want you to know what you are getting, and where it comes from. Our passion is to provide you with the highest quality, freshest and best tasting coffee available!
Our Coffee Roaster
At the heart of our operation is a 15-kilo Probat coffee roaster. Built in Germany around 1929, it was brought to America in 1979 and has served us well.
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 roast master 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.