Bagelmen's

PROCESS ONE "Roasting Process"

"Recieving the green coffee"

When the green coffee arrives at Bagelmens roasting facilities in San Pedro, a sample is drawn and checked against the original contracted quality.

"Introducing green coffee into roaster"

The coffee is then roasted in batches of approximately 30 pounds in our revolving drum roaster. Three different roasts are produced.

Light roast	roasted for 15 to	17 minutes
Dark roast	roasted for 17 to	19 minutes
Expresso	roasted for 19 to	22 minutes

The light roast allows you to better taste all the subtle properties of a freshly brewed cup of coffee as well as providing an excellent aroma. The dark roast provides the customer a stronger tasting cup, with excellent cupping properties and abundant aroma.

The espresso coffee produced by Bagelmens comes from a different type of green coffee bean. We use coffee beans that have a little less acidity (compensating the effects of a darker roast), more body and slightly bigger bean size

"Cooling the roasted coffee"

Once the coffee has reached the desired roast it is quickly discharged onto a perforated table where it is stirred and cooled so that the roasting process is immediately stopped.

PROCESS TWO "Grinding the coffee"

Once the coffee has been cooled it is ready to be ground.

PROCESS THREE" Packaging the coffee"

The coffee is then packed in special bags that allow the coffee to release its natural gases through one-way valves while maintaining its freshness.

To further insure freshness of the cup. Bagelmens roast frequent small batches of coffee, which insures a constant rotation on the shelves. The different types of packed coffee can be bought either in the whole-bean or ground form.

The bags come with a twist-tie, which allows the consumer after the initial opening of the bag to reseal it over and over again. The coffee can be stored in the freezer and removed just before it is used, this helps retain the excellent cupping quality of the coffee.