Welcome to Pocasset Coffee

Hand-Built Coffee Roasted on the shores of Pocasset Lake in Wayne, Maine

Mission:

Focus on the mix of Art and Science in the process of roasting.  The science is real...paying attention to rate of rise, difference between environmental and bean mass temperature, and the timing of Dry, Maillard and Development phases must be done to bring out the best flavors that are in each bean.  The Art is in relating the changing sight and smells to the temperature curves.  Something new can be learned from every roast.

Pocasset Coffee focuses on varietals you would expect to see from a good roaster.  Guatemala, Kenya, Ethiopian, Papua New Guinea, Costa Rica, etc.  

Roast Profile Example:

The rising blue curve below shows the bean mass temperature increase to Dry End at 5:10, the start of the browning (Maillard) phase. First Crack occurs at 8:42 which is the start of the Development time (2:16).  Lighter roasts have lower drop temperatures, and tend to reveal more flavors created during the browning phase, and are perfect for a Slow Pour.  Darker roasts have higher drop temperature and are more suited for Espresso brewing. The roast shown below needs a longer Maillard Phase and higher Drop Temperature for a more balanced cup.

Testimonials:

Ryan on 4/10/2023: "Latest coffee bag is unreal.  Best yet.  I have to stop drinking shitty coffee now, I'm forever ruined."

Julie on 5/30/2023: "Well-balanced and flavorful!  A lovely, medium strength to start the day.  If it was sold at our local farmer's market, I'd make a trip every week solely for a bag of beans you roast!  Yummy."

Roaster:

The Kaldi Wide 400.  

                             


Resident Loon:
We have had a Loon take up residence 2 feet from our dock recently: