At Slick Coffee Roasters, every coffee starts with a simple question: How can we deliver the very best quality? The answer lies in our dedication to sourcing high-quality specialty coffee beans and our carefully executed roasting process. Let us take you on our journey from the farmer to our roastery, and how we translate the passion of coffee farmers into a unique taste experience.
Purchasing: Direct from the source
Great specialty coffee starts with the farmer. We work with small-scale coffee producers who manage their land and crops with care and dedication. By building direct relationships, we ensure that we not only get the highest quality beans, but also that the farmers receive a fair price for their hard work.
Selection on quality
We only purchase beans that meet the Specialty Coffee Association (SCA) standards, which means a cupping score of 82 or higher, which guarantees complexity, purity and exceptional flavor profiles.
Transparency and sustainability
At Slick, we care deeply about sustainability. We work with producers who invest in environmentally friendly farming methods and fair trade practices, helping to create a healthy future for both farmers and the planet.
Origin as pride
Every origin has a unique story. Whether it's the fruity notes of Ethiopian beans or the creamy chocolate profiles of Brazil, we make sure that the regions and their specific characteristics are given their due.
Green Beans: The Beginning of the Process
After the beans are harvested, processed and dried, they are sent in jute bags to our roastery. These 'green beans' do not yet have the flavor you expect in coffee, but they contain the full potential to become that.
Quality control upon arrival
Each shipment of green beans is carefully inspected upon arrival. We check for consistency in size, moisture content and any irregularities. This is essential to ensure a good roast.
Storage
The beans are stored in a climate controlled area to maintain their freshness. Green beans can be stored for months without loss of quality, provided they are kept in the right conditions.
Fires: Where Dave can show his expertise
Roasting coffee is a complex process that combines knowledge and skill. The goal is simple: to bring out the full potential of the bean and create a taste that does justice to its origin.
Samples
For each new batch we run samples to determine the perfect profile, experimenting with different temperatures and times to find what works best for the specific beans.
Precision
With our drum roaster we have full control over temperature and airflow. This allows us to produce both light, medium and dark roasts, depending on the desired taste.
First Crack
During the roasting process, we listen for the ‘first crack’ – the moment when the beans burst open and release aromas. This is the turning point where the flavours are formed. Each type of bean and flavour profile requires a unique approach. We never roast longer than a second crack to preserve the right flavours.
Rest and Pack
After roasting, the beans are cooled quickly to stop the process and maintain their freshness. After this, we let them rest for a week in the desired situation. We do this because the beans will “degas” after roasting, this is the moment that the flavors are released and a peak moment occurs which is on the 7/8th day after the roasting date, also known as the “sweet spot”. After we have let our beans rest, we pack them airtight with a grip seal, which ensures that you can also store the beans in your current bag at home.
Curious about the results of our work? Try our specialty coffees and experience it yourself.
