Hood River Coffee Co. starts with only the highest quality green Arabica beans from various parts of the world-the finest, most flavorful beans in the coffee- industry. Mass market coffee producers generally use less desirable, less expensive Robusta beans, sacrificing flavor. The roasting process, however, can change the characteristics of even the finest beans for better or worse.

Mark Hudon has created his own automated roasting style based on the theories and formulas of Carl Staub, chemical engineer and coffee guru of Reno, Nevada. Staub's technique are based on knowledge that variations in atmosphere affect how efficient roasting is. Differentials in weather, air pressure, air density and moisture affect coffee roaster efficiency, just like they affect the efficiency of an automobile or airplane engine. For example, higher altitude or humidity will require more roasting time to create the same coffee beans as a lower altitude, low humidity environment.

Mark has set the menu of implementing these formulas at Hood River Coffee Co., to get the cup he and partner Peggy have deemed the perfect brew for each variety of bean. Samples of roasts are periodically ground and boiling water is added for a testing process called "cupping," when the aroma and flavor are evaluated for the slightest variations.

Located in Hood River, OR, USA

http://www.hoodrivercoffeeco.com

POSTED: Monday, December 31, 2007