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Roast Degree:
Our coffees are listed as "MED-LT", "MED", and MED-DK". These are based on measurements taken post roast, coupled with which flavor notes are perceived during the QC process. The measurements (via the spectrophotometer) are therefore a great tool, a guide, yet not the sole driver. Using the data from the meter as a sole driver would result in further confusion, since different coffee is processed differently, and contains varying organic compounds, many of which are necessary for the "browning" process which occurs during coffee roasting. As you can see, roast degree is part science and part art. At the end of the day, most of our roasts fall in the medium range, some lighter and some darker, but most are still considered a medium, by our standards.
What one company calls a dark roast, another company will call a medium roast. There isn't an agreed upon roast degree standard in the coffee industry, although there are two common charts that are often referenced (both of which vary greatly).
The approach is to use a spectrophotometer to quantify (measure) the roasted bean and/or ground color. These values are plotted on a chart, and that is used to convey roast degree. Even between different roasters there are further nuances, where some roasters use the value measured from the whole bean (surface color), others measure a sample of ground coffee (this would provide an average color), and others use a calculation (this is our preferred approach). If you would like to learn more, please message us, we would be happy to further discuss this subject.
"Best by" date:
Coffee is a perishable good; We believe that coffee should be consumed within 6 weeks of its' roast date. For this reason we set our "Best by" date at 6 weeks from our roast date. You can consume coffee well past this date, just know that it won't be the best.
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