Traditional “Old World” batch roasting done by Sight, Sound, Smell Park City Coffee Roaster uses a technique used for centuries in the old world of Europe and beyond. We roast small 25-pound batches at a time. This gives us the customization and ability to analyze each roast to our specifications. Our roasting takes several steps to discover and harness the true attributes of excellent coffee. We take our roasting ideals to the highest level considered by most to be too high. We never blend our coffees before roasting. This allows us to custom blend the ideal signature for each customer. Our beans are left to degas the CO2 for a period of 24hrs. Before we bag into gas gusted valve bags. We continually look at the beans as they roast and look for subtle changes in the composition of the bean itself. We then listen for the distinct sounds our beans make a various temperatures that identify the cracking process. We also smell the beans to gather the caramelization smells from the beans being burned and positioned for perfection. Some roasters identify their coffees roast date. Park City Coffee Roaster does not have to use this approach. We use a par system for our clients that take into account the amount of coffee being sold weekly and therefore dictate how much coffee we roast for them next week. This approach allows us to keep the freshness we’ve produced for the customer in each bag.