Inside Mosaic's production facility, roasting operates under tight computational control paired with sensory discipline. The company uses modified drum roasters equipped with dual infrared temperature probes measuring both bean temperature (BT) and environmental air temperature (ET) at two-second intervals. This sensory feedback feeds directly into roast profiling software, allowing operators to track the rate of rise (RoR), the speed at which temperature changes per minute, throughout the roasting cycle.
Small-batch artisan roasting requires continuous micro-adjustments during the roasting process:
- The Drying Phase: Green beans enter the drum at an initial charge temperature near 385°F, dropping internal drum heat to a turning point before climbing steadily as external moisture evaporates.
- The Maillard Reaction: Between 300°F and 380°F, amino acids and reducing sugars interact, developing aromatic precursors that dictate sweetness and structural mouthfeel.
- First Crack and Development: As internal steam fractures the cellular walls of the bean around 395°F, operators lower burner pressure to manage development time ratio (DTR), holding development between 12% and 15% of total roast duration to avoid baked defects.
By keeping batch sizes under 15 kilograms, convective thermal energy distributes evenly across every bean. Large industrial roasters rely on massive 120-kilogram drums that often scorch bean surfaces to achieve dark color quickly. Mosaic prioritizes roast profiles that stop well short of second crack, protecting delicate sugars and preserving regional terroir.
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