Coffee has its hold in Alaska.
For ten years, Michael Gesser was living in Kenya, driving a motorcycle across North Africa, and visiting every coffee-producing country in the world. In 1992, Michael opened the Alaska Coffee Roasting Company, sharing his enthusiasm for great coffees with the people and visitors of Fairbanks. |
 |
The Beans
We specialize in organic, estate, and cooperative varietal coffee beans, selected by origin for cup quality. Wherever possible, the beans are organic or wild.
|
|
Roasting
Our in-house production facility operates a 15 kg capacity fluidized bed Sivitz roaster. As we observe roasting parameters, the beans expand and darken, arriving at their finishing temperatures to be quenched and air-cooled. |
|
Freezing
Freezing lowers the vapor pressure of volatile coffee aromatic compounds, slowing their rates of dissipation into the atmosphere. Depending upon local conditions, you may prolong the shelf life of your coffee by freezing it. |
|
The Perfect Cup
There are many ways of brewing coffee. Freshly roasted coffee releases carbon dioxide when steeped, which may cause some automatic coffee makers to overflow. Water temperature and particle size will each affect the optimal time for extraction, which will vary with your brewing methods. Generally, water should not boil, and a finer grind produces a higher rate of extraction, with coarser grinds being used for contained brewing methods like the french press or percolator.
Enjoy! |
|
|
|
