Roasting on Midnight Bloom Coffee

A Darker Roast, On Purpose

Tue, 14 Jul 2026 16:00:00 -0800

Almost everything on our roster is roasted light to medium, because that’s what keeps origin character in the cup. So this is the exception, and it’s worth writing up because it shows what the roast alone can do.

A customer asked for something specific: low acidity, and an espresso that pulls creamy. Not a flaw to hide, just a preference. That request points in one direction, and it isn’t our usual one.

Understanding Coffee Roast Phases

Sun, 05 Oct 2025 10:00:00 -0800

A walk through the roasting process using actual logged curves, phase by phase, from drying to development.

Roasting on Vashon Island

Wed, 10 Sep 2025 08:00:00 -0800

What running a roastery on an island near Seattle changes about the work, from ferry logistics to how long we spend on a profile.

What a Roasting Day Actually Looks Like

Thu, 28 Aug 2025 16:00:00 -0800

Roasting looks like a craft from the outside and mostly feels like process control from the inside.

Before anything is hot

The first decision is which lots to run and in what order. This isn’t arbitrary. The drum carries heat between batches, so you sequence from lighter profiles up to darker ones rather than trying to drag temperature back down mid-session.

Then the green gets checked. Moisture content should sit around 10–12%; anything higher and the drying phase needs extending or the batch will finish uneven. Density matters too, because dense high-grown coffee absorbs heat differently from softer lowland beans, and the same profile applied to both produces two different results.