Gokujo Mold-Free Coffee
I'm Kamei, the shop owner.

Have you ever bought your favorite coffee beans and felt like "the taste is a little different than before"? In fact, maintaining a consistent taste in coffee roasting, known as "uniformity," is a very challenging task even for professional roasters.

This time, we will explain why it is difficult to achieve uniformity in coffee roasting, the scientific reasons behind it, and our commitment to it.

1. Reason ①: Green beans are "agricultural products" and are constantly changing.

Coffee beans are not industrial products; they are agricultural products grown in nature. Even beans from the same origin and farm can vary subtly in condition depending on the harvest time and lot.

• Differences in moisture content: The percentage of moisture in the beans changes depending on the season and humidity during transport.

• Bean density and size: If the hardness and size of the beans are not uniform, heat transfer will be uneven.

If these individual differences are not taken into account and the beans are always roasted at the same time and temperature, they will sometimes be "under-roasted" and sometimes "over-roasted."

2. Reason ②: Direct impact of outside temperature and humidity

The roaster is closely connected to its surrounding environment.

• Temperature changes: The speed at which the roaster heats up and the efficiency of exhaust change between summer and winter. On cold winter days, it is difficult for the drum temperature to rise, requiring precise heat adjustment.

• Humidity effects: If the moisture content in the air changes, the speed at which moisture escapes from the beans (drying process) also changes.

Professional roasters feel the day's weather and humidity and fine-tune exhaust dampers and heat in seconds.

3. Reason ③: The complexity of "heat transfer" to the center of the bean

It's easy to brown the surface, but it's extremely difficult to uniformly roast the center of the bean.

If the "drying" process, as mentioned in a previous article, is insufficient, the surface will be scorched while the core remains raw, resulting in "under-roasted" beans. This causes unpleasant bitterness and undesirable flavors in coffee.

Calculating not only the surface temperature of the beans but also "**when, at what timing, and how much heat to deliver to the center**" requires years of experience and data.

💡 Gokujo Mold-Free Coffee's Challenge for "Uniformity"

We are tackling this difficult challenge of "uniformity" with the following methods:

1. Utilizing data logging: We record temperature changes during roasting every second and constantly update our unique "winning formula (profile)."

2. Thorough green bean management: We measure the moisture content of incoming beans and adjust the "drying" time according to the day's conditions.

3. Obsession with mold-free: Beans that are not uniformly roasted are prone to retaining moisture internally, increasing the risk of mold. We consider "uniform roasting" as a guarantee of safety.

Summary: Uniform Roasting Creates a "Clean Taste"

Uniformity in roasting is not just about "making the same taste." It is an essential condition for bringing out 100% of the beans' potential and delivering clean coffee that is harmless to the body.

Please experience the clear taste of each cup and understand why we dedicate ourselves to each bean and to the uniformity of our technique.