The coffee is hand roasted in small batches by our master roaster. The green coffee is dropped into a hot drum roaster and roasts for about 14 minutes until its temperature exceeds 400 degrees Fahrenheit. As the coffee beans heat up, the moisture inside the beans begins to boil, which creates pressure within the coffee bean, eventually causing it to crack or pop like popcorn. This creates space for the moisture to develop into caramelized sugar during a process called the Maillard reaction. This chemical reaction develops the flavor of the coffee that is unique to its origin. When this reaction begins to slow, we remove the coffee from the roaster and cook it quickly to preserve its delicate flavor. Our job as the Roaster is to develop the unique coffees in a way that extracts the tasty flavors of each coffee and develops them into a consistently balanced, delicious cup of Chamberlain Coffee.