How We Roast


At Raphael’s Roastery we select the finest coffee in the world available on the market. We only roast top grade Arabica coffees. These coffees are the pride of their growing regions.

We roast these coffees to the peak of flavor in small batches. Unlike other roasters, the roasting process does not begin until we have an order. The roast-to-order method assures that you will have the finest, freshest specialty coffee available. Our quality control process includes the Agtron coffee roast analyzer. The Agtron device measures the degree of roast using near-infrared light. This light, invisible to the naked eye, is reflected off the coffee in much the same fashion as a radar or sonar. What light energy is not absorbed by the sugar molecules in the coffee is reflected back, providing a quantitative measure of degree of roast. Raphael’s Roastery was one of the first roasters in the southeast to incorporate the Agtron system. It provides our roasters precise feedback to assure they have roasted your coffee to our exacting standards.

Exacting standards are applied in our flavor coffees also. Unlike some roasters who use past crop coffees for flavored coffees, Raphael’s only uses top grade current crop coffees. Our flavor extracts are measured to manufacturers' full recommendation by weight. Any flavored coffee which has been requested to be ground is held overnight whole bean to allow the extract to soak into the beans. Taking this extra time translates into a more flavorful cup.

Again, we only roast to order the day’s coffee. It is bagged, boxed, and on its way to you within 1-3 days. This assures you the finest, freshest coffee available.