Sometimes, you just need to ZONE out.
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Something else you might find interesting: The flavour of a coffee bean keeps developing for a few days after roasting. In fact, according to the experts (Cupper's staff and the American Specialty Coffee Association) the "sweet spot" for coffee begins on the 4th day after roasting.
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Cupper's has built our world-wide following by timing our roasts according to the turn-around of that particular coffee. Every coffee on our coffee bar is in that sweet spot: the best of fresh.
Our Custom Built Coffee Roaster takes the fine art of Coffee Roasting to a WHOLE NEW LEVEL.
At Cupper's, we "cup" (taste-test) coffee from roasters all over
Canada and the U.S. just to make sure we stay at the top
of our game. With pride, we can say our coffee is CONSISTENTLY
more flavorful, balanced, and rich than others.
Our roasting equipment is top-notch,
and so are our master roasters.
Our custom-built coffee roaster was "tricked out" to meet
our super-high standards and unique specifications.
Canada and the U.S. just to make sure we stay at the top
of our game. With pride, we can say our coffee is CONSISTENTLY
more flavorful, balanced, and rich than others.
Our roasting equipment is top-notch,
and so are our master roasters.
Our custom-built coffee roaster was "tricked out" to meet
our super-high standards and unique specifications.
 | Regular roasting equipment doesn't allow control of the heat and airflow to a fine enough tolerance. (Think of the difference between a blow torch and a gas stove.) |
So. The answer was to build a custom coffee roaster. With the help of a friend with a PhD in thermal dynamics and a local fabricator, our roaster was born.
It was all very complicated, and got a little crazy there for a while, but our guys knew what they were doing. We even asked them to do things like slow down the rpm of the drum to increase the sweat-time of the coffee.
These small improve improvements in our roaster translate into BIG improvements in our roasted coffee. We can refine our roast in ways that other roasters just can't match.
We roast almost every day... if you're in the store and you're interested, watch our master roaster create some magic.
It was all very complicated, and got a little crazy there for a while, but our guys knew what they were doing. We even asked them to do things like slow down the rpm of the drum to increase the sweat-time of the coffee.
These small improve improvements in our roaster translate into BIG improvements in our roasted coffee. We can refine our roast in ways that other roasters just can't match.
We roast almost every day... if you're in the store and you're interested, watch our master roaster create some magic.
Nobody is more excited about a great Kona coffee crop than we are. We purchase very carefully: we buy only the Organic Extra Fancy, and we love the Mountain Thunder Cloud Forest Estate crop. If you want to know all about this amazing coffee, why it's special and how to get the maximum enjoyment out of it, read on!
 | At left is our first roast of this year's Kona. We couldn't help ourselves, had to take a picture to memorialize the event! The first thing you're going to notice about your Kona is the roast color and the aroma. First thing we do is find the exact place to stop the roast to maximize the aroma and flavour. It often takes a few cuppings to find that sweet spot. |
This year's Kona is a medium roast with a colour of dark caramel. There's a wonderful aroma of macadamia nut from the freshly roasted bean - which makes sense because the nut farms and coffee farms are grown in the same areas. Some of Cupper's baristas could also detect hints of candied almond or licorice-anise in the aroma.
HOW TO "CUP" LIKE A PRO
OUR KONA EXTRA FANCY FLAVOUR PROFILE
FLAVOUR PROFILE: The Kona growing season is 10 months long, which means the beans are larger with a more concentrated flavour. This coffee has DEPTH, which means there are layers of flavour. Even after you swallow the coffee, you'll notice new flavours on your tongue.
This year's Kona Extra Fancy starts with a tangerine brightness that really lights up your taste buds. As the flavour develops, you'll notice some stone fruit notes, followed by caramelized sugar. The Kona finishes with a very full toasty flavour, almost like a graham cracker. Amazing.
For between 4 to 10 days after roasting, the flavour of the Kona will continue to develop...it becomes even more smooth, with more depth. We time our roasts so that your Kona will be at or approaching it's most flavourful.
This year's Kona Extra Fancy starts with a tangerine brightness that really lights up your taste buds. As the flavour develops, you'll notice some stone fruit notes, followed by caramelized sugar. The Kona finishes with a very full toasty flavour, almost like a graham cracker. Amazing.
For between 4 to 10 days after roasting, the flavour of the Kona will continue to develop...it becomes even more smooth, with more depth. We time our roasts so that your Kona will be at or approaching it's most flavourful.
 | (By the way, we really encourage you to experiment with our Flavour Wheel and see what kind of flavours YOU can come up with!) |
| BREWING METHODS To get the most flavour from your Kona, we recommend using an Aeropress, French Press, Softbrew or Chemex to brew your coffee. |  |
We import the premium green coffee beans, and roast them to perfection EVERY DAY. If you've not tried freshly roasted coffee, you're missing out on one of life's sweetest small indulgences.